Cook and Scale
Vietnamese Grilled Lemongrass Pork Skewers
4 servings · 32 min total
Thin pork slices marinated in fragrant lemongrass, garlic, and fish sauce, charred on the grill until caramelized. Fresh, punchy, and low-carb.
Ingredients
- 600 g pork tenderloin, thinly sliced
- 2 lemongrass, finely minced
- 4 garlic, minced
- 2 tbsp fish sauce
- 1 tbsp sesame oil
- 1 shallot, minced
- 1 tsp black pepper
- 1 lime, cut into wedges
- 2 tbsp fresh cilantro, chopped
- 1 fresh chilli, sliced
Contains: Fish, Sesame
Allergen info is best-effort — please verify yourself.
Method
- 1.
Make the marinade — Combine the lemongrass, garlic, fish sauce, sesame oil, shallot, and black pepper in a bowl to make a marinade.
- 2.
Marinate the pork slices — Toss the pork slices in the marinade, coating well, and refrigerate for at least 30 minutes, or up to overnight.
- 3.
Thread the pork skewers — Thread the marinated pork onto skewers, weaving the slices back and forth.
- 4.
Grill until charred — Grill over medium-high heat for 4-5 minutes per side, until charred at the edges and cooked through.
- 5.
Garnish and serve with lime — Scatter with cilantro and sliced chili and serve with lime wedges to squeeze over.