Vietnamese Lemongrass Pork Kebabs

Vietnamese Lemongrass Pork Kebabs are sliced and marinated strips of pork  tenderloin with a sweet and aromatic Asian nuoc cham dipping sauce.
Vietnamese Lemongrass Pork Kebabs

Vietnamese Lemongrass Pork Kebabs

By Sue Lau |  Palatable Pastime

Vietnamese Lemongrass Pork Kebabs is my  recipe of the day with the food blogging  group Sunday Funday.  Every week  we get together to post recipes on varying  topics.

This week, Stacy suggested that we post grilling recipes. Now that summer is in full gear,  and July 4th is  near,  that  is fabulous.

I went  for Vietnamese  pork since I have been working  down some  pork from my freezer. It made sense,  since I had bought extra during  a sale. I wasn’t sure at the time if I would use it in a stir-fry.  Or  something else.  But kebabs are  nice. And we love having Viet food more than occasionally.

Vietnamese Lemongrass Pork Kebabs

Skewered Pork? Or Not?

Some  of the  fun of kebabs is all  in the skewer.  But seriously, if you have a grill grate think  about just grilling the meat on  that. It is easier and faster  to  skewer  it after.

One, you  don’t have to soak the sticks. Two, you don’t get raw meat all over your  hands. And three,  the meat goes on sticks  much faster when it is already cooked. Finally, the sticks your guests have won’t have charred  ends.

Lemongrass Paste Convenience

I  used  lemongrass paste for convenience  in my marinade. You can use fresh if  you like.  Just use the light  parts and hammer   it with your meat mallet. Beating it up  really releases the fragrance. Either  way,  you will have a nice citrusy aroma.

Sunday Funday

Summer  Grilling Recipes

Sunday Funday

Vietnamese Lemongrass Pork Kebabs

Vietnamese Lemongrass Pork Kebabs

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Vietnamese Lemongrass Pork Kebabs

Vietnamese Lemongrass Pork Kebabs

Sue Lau
Prep Time 20 mins
Cook Time 15 mins
Marination Time 6 hrs
Course Appetizer, Main Course
Cuisine Asian, Vietnamese
Servings 4

Equipment

  • Charcoal or Gas grill

Ingredients
  

Pork and Marinade:

  • 18 ounces pork tenderloin (trimmed and thinly sliced)
  • 1 cup coarsely chopped shallots
  • 3 cloves garlic (sliced)
  • 3 tablespoons fresh lemongrass paste (from a tube)
  • 2 tablespoons peanut oil or vegetable oil
  • 1 teaspoon minced fresh Thai hot red chile pepper
  • 1 teaspoon soy sauce
  • 1/2 cup fish sauce
  • 1/2 cup brown sugar
  • 1/4 cup water

Nuoc Cham Dipping Sauce (yield one cup):

  • 2 tablespoons fish sauce
  • 2 tablespoons brown sugar
  • 2 tablespoons fresh lime juice
  • 1 teaspoon soy sauce
  • 1/2 teaspoon sambal chile paste or sriracha
  • 1/4 teaspoon minced garlic
  • 1/2 cup water

Instructions
 

  • Trim tenderloin (not regular pork loin) and thinly slice the meat.
  • Mix the marinade and marinate the meat for 6 hours or overnight.
  • Mix the dipping sauce and keep refrigerated until needed.
  • You can either skewer the meat onto soaked wooden skewers or metal ones, or skewer it when it is done cooking (your choice). Or you can choose to not skewer it at all.
  • Heat your grill and spray or wipe the grate with oil.
  • Grill the meat on moderately high heat until cooked through and slightly charred.
  • Serve the pork with dipping sauce.
  • Serves 3-4 as a main course or more as an appetizer.

Notes

From the kitchen of palatablepastime.com
Keyword grilled pork, pork on skewers, thit nuong

Vietnamese Lemongrass Pork Kebabs

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4 responses

  1. Perfect for the summer season and like the idea of grilling the meat pieces and then getting them on the skewers. A perfect balance of flavors, refreshing and light.

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