New recipes

Vietnamese pork kebabs recipe

Vietnamese pork kebabs recipe


  • Recipes
  • Dish type
  • Side dish
  • Sauce
  • Marinades

Barbecued Vietnamese pork kebabs served with a spicy dipping sauce made with garlic, red chillies, lime and fish sauce.

1 person made this

IngredientsServes: 6

  • Pork kebabs
  • 450g pork belly, cubed
  • 1 fresh red chilli pepper, minced
  • 3 stalks lemongrass, minced
  • 3 tablespoons fish sauce
  • 3 cloves garlic, minced or more to taste
  • 1 teaspoon sugar
  • 1 teaspoon Chinese five-spice powder
  • bamboo skewers
  • Dipping sauce
  • 4 tablespoons fish sauce
  • 3 tablespoons sugar
  • 1 fresh red chilli pepper, minced or more to taste
  • 1 lime, juiced
  • 5 cloves garlic, minced or more to taste
  • 225ml water

MethodPrep:30min ›Cook:8min ›Extra time:1hr marinating › Ready in:1hr38min

    Marinade:

  1. Combine pork belly, 1 red chilli pepper, lemongrass, 3 tablespoons fish sauce, 3 cloves garlic, 1 teaspoon sugar and five-spice powder in a bowl. Cover with cling film and refrigerate for 1 to 3 hours.
  2. Dipping sauce:

  3. Mix 4 tablespoons fish sauce, 3 tablespoons sugar, 1 red chilli pepper, lime juice, 5 cloves garlic together in a bowl. Let sit until dipping sauce flavours meld, 30 minutes to 1 hour. Pour in water.
  4. Thread the marinated pork onto bamboo skewers.
  5. Preheat a charcoal barbecue for high heat and lightly oil the grilling grate. Cook pork kebabs, turning occasionally, until cooked through and slightly charred, 8 to 10 minutes. Serve with the dipping sauce.

Recently viewed

Reviews & ratingsAverage global rating:(0)

Reviews in English (0)


Banh mi thit

Make your very own Vietnamese pork rolls at home with our simple recipe for this takeaway favourite. Start from scratch by pickling the carrot and making the mayonnaise, then add crunch with fresh cucumber, coriander and chilli.

Preparation

Cooking

Skill level

Ingredients

  • 2 Vietnamese baguettes (see Note) or other similar crusty white bread rolls
  • 2 tbsp store-bought pork liver pâté (see Note)
  • 1 large Lebanese cucumber, cut lengthwise into 4, seeds removed
  • ½ cup coriander sprigs
  • 2 spring onions, green part only
  • Maggi Seasoning sauce (see note) or soy sauce and sliced red bird’s-eye chillies, to serve
  • 1 egg
  • 1 tsp lemon juice
  • 125 ml (½ cup) vegetable oil
  • 80 ml (⅓ cup) white vinegar
  • 75 g (⅓ cup) white sugar
  • 1 large carrot, peeled, coarsely shredded
  • 125 g minced pork
  • 3 tsp grated palm sugar
  • 3 tsp fish sauce
  • 2 tsp soy sauce
  • ½ lemongrass stalk, green part reserved, white part finely chopped
  • ¼ tsp crushed garlic
  • 2 tsp vegetable oil

Cook's notes

Oven temperatures are for conventional if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml 1 tablespoon equals 20 ml 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

Standing time: 1 hour

To make mayonnaise, place egg and lemon juice in a small bowl and gradually whisk in oil until thick and emulsified. Add 1 tbsp water and whisk to combine. Season with salt and refrigerate until needed. Makes 1 cup.

To make pickled carrot, place vinegar and sugar in a saucepan over medium heat. Stir to dissolve sugar and remove from heat. Place carrot in a bowl, pour over vinegar mixture, add 1 tsp salt and stir to combine. Stand for 1 hour or until cool. Drain carrots, discarding liquid, and refrigerate until needed.

To make pork, knead mince in a bowl with ½ tsp salt until smooth. Working in 2 batches, gather a ball of mince and throw it back into the bowl, repeating for 2 minutes, to tenderise. Add sugar, fish sauce, soy, lemongrass and garlic. Mix well to combine. Halve reserved lemongrass and shape pork mixture around each piece to make 2 x 10 cm pork 'kebabs'.

Heat a chargrill pan or barbecue to medium. Rub oil over pork and cook for 4 minutes each side or until golden and cooked through. Remove from heat and set aside to cool.

Split baguettes open and spread with mayonnaise and pâté. Cut pork 'kebabs' in half lengthwise and divide among baguettes. Add pickled carrot, cucumber, coriander and spring onion, and season with Maggi Seasoning and salt and pepper to taste. Scatter with chillies, to serve.

Refrigerate leftover pickled carrot in its liquid in an airtight container for up to 1 month and the mayonnaise for up to 4 days.

Note
• Vietnamese baguettes are available from Vietnamese bakeries.
• Pork liver pâté and Maggi Seasoning sauce are available from Asian food shops.


Recipe Summary

  • 2 pounds ground pork
  • ¼ cup white sugar
  • 2 tablespoons fish sauce
  • 6 cloves garlic, minced
  • 1 teaspoon sea salt
  • 1 teaspoon ground black pepper
  • 1 ½ teaspoons baking powder
  • 1 tablespoon water
  • wooden skewers, soaked in water

Combine pork, sugar, fish sauce, garlic, salt, and pepper in a bowl. Mix together thoroughly. Dissolve baking powder in 1 tablespoon water and blend completely into the pork mixture. Cover bowl with plastic wrap and chill in the refrigerator for 1 hour.

Preheat an outdoor grill for medium heat and lightly oil the grate.

Thread a handful of the pork mixture through a skewer using lightly oiled hands. Shape meat into a 1-inch-thick sausage around the skewer. Repeat with the remaining pork and skewers.

Grill skewers, turning as needed, until browned on all sides and no longer pink in the center, about 15 minutes. Cut each sausage into bite-sized pieces before serving.


Vietnamese BBQ pork kebabs with nuoc cham dipping sauce

Cheap to make, super juicy, full of asian flavour and very easy to put together. Make more of them than you think you’ll need – I promise you they’ll all be scoffed.

The secret to these beauties is to pack them full to the brim with the fresh ingredients, to use good quality pork mince that contains a decent amount of fat, and as I mention in my miso ginger BBQ chicken recipe, to BBQ with the lid on.

Hot off the coals they’re then ready to be either dipped into or doused in the chilled Vietnamese dipping sauce, nuoc cham. It’s a Viet staple that brings together sweet, salty, spicy and sour and is the perfect finish to the juicy charred meat. And when BBQ season is over you can still enjoy these kebabs by either roasting or pan frying them without their skewers.


Vietnamese pork kebabs recipe - Recipes

Hellooooo ladies and gentlemen. Hope that you enjoyed your weekend! I started mine in LA and ended it on the couch with my kids eating pizza and chocolate cookies while drinking red wine and watching the Oscars. Such good stuff. And wow what a powerful Oscars celebration. I can’t remember feeling so emotional watching the acceptance speeches in many, many years. Viola Davis had me totally crying and I loved every minute of it.

Ok. The pizza, wine and chocolate was a prelude to today. If you have heard my hints the last couple weeks or read my Saturday Stuff then you will know that I started Whole30 today: Monday (the first time I have ever tried doing this- so advice is SO welcome!) I am keeping a diary about navigating Whole30 (with food allergies) which will be on the home page and updated daily. If you are into it, please join along!! But don’t worry, if you are not interested, there will be just as many non-whole30 recipes over the next month. Like today’s recipe for Lemongrass Pork Vietnamese Noodle Bowl. Still healthy and so incredibly delicious, this bowl is full of the most fresh, flavorful ingredients ever!

We eat at a restaurant in Seattle called Ba Bar all the time (it’s a family favorite) and I am completely obsessed with their Vietnamese Vermicelli Noodle Bowls. I had to recreate a version of this same awesome dish at home and share it with you.

The Grilled Lemongrass Pork is the star of the show with the flavorful marinade filled with fresh lemongrass. Then you grill it skewered it on ACTUAL lemongrass! Goodness these little kebabs are so dang good.

Plus the vibrant dressing tossed with my favorite kind of rice noodles- the ultra fine angel hair-esque rice sticks and its piled high with fresh herbs, and crunchy cucumbers and carrots. Try this out for a wonderful weeknight dinner or split it up for a few days of take to work lunch, as it holds really well in the fridge and is also awesome cold!


Recipe Summary

  • 3 cloves garlic, finely chopped
  • 2 large red Asian shallots, finely chopped
  • 3 bacon belly rashers (slices), finely chopped
  • 1 pound (450 g) 20% fat ground pork (see Tip)
  • 2 tablespoons (6 g) five-spice powder
  • 2 tablespoons (18 g) cornstarch
  • 3 tablespoons (45 ml) honey
  • 3 tablespoons (45 ml) rice bran, canola or grapeseed oil, divided
  • 2 tablespoons (30 ml) fish sauce
  • 1 tablespoon (15 ml) light soy sauce
  • 1 tablespoon (15 ml) rice wine
  • 1 tablespoon (12 g) sugar
  • 3 tablespoons (45 ml) warm water
  • 1 tablespoon (15 ml) fresh lime juice
  • 1 tablespoon (15 ml) fish sauce
  • 1 small bird's eye chili, thinly sliced
  • 1 clove garlic, thinly sliced
  • Vermicelli noodles, soaked in hot water for 10 to 15 minutes and drained
  • Lettuce leaves
  • Fresh Vietnamese mint stems and leaves
  • Fresh cilantro stems and leaves
  • Spring onions, cut into 3-to 4-inch (7.5-to 10-cm) pieces
  • Rice paper

Soak 10 to 12 bamboo skewers in water for at least 30 minutes

Make the skewers: Combine the garlic, shallots and bacon in a food processor. Pulse a few times to mix the ingredients well, then pr ocess continuously until a coarse paste forms

Transfer the paste to a large bowl. Add the pork, five - spice powder, cornstarch, honey, 2 tablespoons (30 ml) of the oil, fish sauce, soy sauce and rice wine. Use your hands to mix the ingredients thoroughly, squeezing and pressing the mixture firmly as you go, for at least 10 minutes, until everything is uniformly combined and the pork becomes smooth and tacky

Preheat the grill to medium - high heat (400 to 450°F [204 to 232°C])

Measure out 1 to 2 tablespoo ns (15 to 30 g) of the pork mixture and form it into a tight ball. Then squeeze the ball into a sausage shape about 3 to 4 inches (7.5 to 10 cm) long, and push a skewer through the center of the meat. Repeat this process with the remaining pork mixture.

Use the remaining 1 tablespoon (15 ml) of oil to brush each of the sausages. Grill them for 3 to 4 minutes on each side, until they are brown and cooked through.

Make the dipping sauce: In a small bowl, dissolve the sugar in the warm water. Mix in the lime juice, fish sauce, chili and garlic. Store the sauce in the refrigerator for up to 4 weeks.


TIPS & TRICKS

  • Not everyone eats pork, so some great protein substitutes are chicken, steak, and shrimp.
  • Make sure to reserve some of the marinade to use as a sauce. It’s the best!
  • If you can’t find lemongrass stalks, you can find lemongrass in a tube in the produce section. Use about a teaspoon.
  • You can use a stove-top grill for the skewers if you don’t have access to an outside grill.
  • Steamed rice is also a good accompaniment with these pork skewers!

Vietnamese pork kebabs with chilli lime pickle

1. Soak 12 bamboo skewers in cold water for 30 minutes.

2. Thread 3 pieces of pork onto each skewer and place in a shallow non-metallic dish. Finely chop 4 spring onions, put in a mortar and pestle with the garlic and sugar and grind to a coarse paste. Mix in the fish sauce, white pepper and oil. Pour over the pork kebabs, turning to coat on all sides. Cover and refrigerate for 1–2 hours.

3. While the pork is marinating, put all the chilli lime pickle ingredients in a food processor and blend until smooth. Refrigerate until needed.

4. Cook the noodles in a large saucepan of boiling water for 4–5 minutes, or until tender. Drain and place in a covered bowl at room temperature until needed.

5. Cut the remaining spring onions lengthways into fine strips. Line four serving plates with lettuce leaves and put a nest of noodles on top. Put 3 pork skewers on each plate and scatter with the spring onion strips and coriander leaves. Serve with a dollop of chilli lime pickle on the side.


Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.

By signing up, you agree to our Terms of Use and acknowledge the data practices in our Privacy Policy. You may unsubscribe at any time.

These healthy roll-ups combine the best things about Vietnamese banh mi sandwiches and fresh summer rolls: the herbs, spices, bright flavors, and crunch. They’re easy to pack for a school or office lunch or a light dinner. You can even slice them in smaller pieces and put them on a party buffet. Try our Lemongrass Pork Kebabs recipe as the base of these rolls.

Not a fan of pork? Opt for shrimp and try serving with our Peanut Spring Roll Sauce.

Looking for a more filling feast? Try our Pork and Pâté Banh Mi recipe.

Tips for Pork

Pork is easiest to thaw when placed in the refrigerator in its original wrapping. Small roasts will take three to five hours per pound, while larger roasts can take up to seven hours per pound. Thawing ground pork depends entirely on the thickness of its packaging.

It is safe to cook frozen or partially-frozen pork, but its cooking time may take 50 percent longer. Frozen pork should not be cooked in a slow cooker.


  • 3 cloves garlic, finely chopped
  • 2 large red Asian shallots, finely chopped
  • 3 bacon belly rashers (slices), finely chopped
  • 1 pound (450 g) 20% fat ground pork (see Tip)
  • 2 tablespoons (6 g) five-spice powder
  • 2 tablespoons (18 g) cornstarch
  • 3 tablespoons (45 ml) honey
  • 3 tablespoons (45 ml) rice bran, canola or grapeseed oil, divided
  • 2 tablespoons (30 ml) fish sauce
  • 1 tablespoon (15 ml) light soy sauce
  • 1 tablespoon (15 ml) rice wine
  • 1 tablespoon (12 g) sugar
  • 3 tablespoons (45 ml) warm water
  • 1 tablespoon (15 ml) fresh lime juice
  • 1 tablespoon (15 ml) fish sauce
  • 1 small bird's eye chili, thinly sliced
  • 1 clove garlic, thinly sliced
  • Vermicelli noodles, soaked in hot water for 10 to 15 minutes and drained
  • Lettuce leaves
  • Fresh Vietnamese mint stems and leaves
  • Fresh cilantro stems and leaves
  • Spring onions, cut into 3-to 4-inch (7.5-to 10-cm) pieces
  • Rice paper

Soak 10 to 12 bamboo skewers in water for at least 30 minutes

Make the skewers: Combine the garlic, shallots and bacon in a food processor. Pulse a few times to mix the ingredients well, then pr ocess continuously until a coarse paste forms

Transfer the paste to a large bowl. Add the pork, five - spice powder, cornstarch, honey, 2 tablespoons (30 ml) of the oil, fish sauce, soy sauce and rice wine. Use your hands to mix the ingredients thoroughly, squeezing and pressing the mixture firmly as you go, for at least 10 minutes, until everything is uniformly combined and the pork becomes smooth and tacky

Preheat the grill to medium - high heat (400 to 450°F [204 to 232°C])

Measure out 1 to 2 tablespoo ns (15 to 30 g) of the pork mixture and form it into a tight ball. Then squeeze the ball into a sausage shape about 3 to 4 inches (7.5 to 10 cm) long, and push a skewer through the center of the meat. Repeat this process with the remaining pork mixture.

Use the remaining 1 tablespoon (15 ml) of oil to brush each of the sausages. Grill them for 3 to 4 minutes on each side, until they are brown and cooked through.

Make the dipping sauce: In a small bowl, dissolve the sugar in the warm water. Mix in the lime juice, fish sauce, chili and garlic. Store the sauce in the refrigerator for up to 4 weeks.


Watch the video: Κάντε το Κρέας, να Λιώνει στο Στόμα Μυστικά μαγειρικής για πιο μαλακό κρέας!