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
By Sue Lau | Palatable Pastime
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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.
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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.
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
- Basque Pipérade with Grilled Tuna Steaks from Culinary Adventures with Camilla
- Grilled Eggplant with Garlic and Parmesan from Karen’s Kitchen Stories
- Spicy Grilled Leg of Lamb from Food Lust People Love
- Stuffed Pizza Burgers from A Day in the Life on the Farm
- Tandoori Gobi – Cauliflower Made On Gas Stove from Sneha’s Recipe
- Tandoori Masala – Spice Mixture from Mayuri’s Jikoni
- Tequila Lime Chicken from Amy’s Cooking Adventures
- Vietnamese Lemongrass Pork Kebabs from Palatable Pastime
Vietnamese Lemongrass Pork Kebabs
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Vietnamese Lemongrass Pork Kebabs
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Vietnamese Lemongrass Pork Kebabs
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
Nutrition
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Love the flavors in your pork kebabs and dipping sauce, Sue! Those blackened bits are the best part.
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.
That pork is such a gorgeous color and i love the char! Pefect with the dippiing sauce.
Love the flavor profile Sue. Those kebabs have my mouth watering.