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–+ servings

Vietnamese Lemongrass Pork Kebabs

Sue Lau
5 from 9 votes
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Marination Time 6 hours
Course Appetizer, Main Course
Cuisine Asian, Vietnamese
Servings 4
Calories 410 kcal

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

Nutrition

Serving: 1gCalories: 410kcalCarbohydrates: 47gProtein: 30gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gTrans Fat: 0.04gCholesterol: 83mgSodium: 3250mgPotassium: 910mgFiber: 2gSugar: 39gVitamin A: 29IUVitamin C: 11mgCalcium: 84mgIron: 3mg
Keyword grilled pork, pork on skewers, thit nuong
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