Vietnamese Grilled Pork Skewers
Charred pork shoulder with a caramel-fish sauce glaze, aromatic with garlic and lemongrass. Served with fresh herbs, lime, and rice for a weeknight Vietnamese feast.
- Total time
- 25 min
- Servings
- 4
- Calories
- 320
- Protein
- 38g
Ingredients
- 1.5 lb pork shoulder, cut into 1-inch cubes
- 3 tbsp fish sauce
- 3 tbsp brown sugar
- 4 cloves garlic, minced
- 2 stalks lemongrass, white part only, minced
- 1 whole lime (zested + juiced)
- ½ cup fresh herbs (cilantro, mint, or Thai basil), chopped
Instructions
- 1
Mix fish sauce, brown sugar, garlic, lemongrass, and lime zest in a bowl until sugar dissolves.
- 2
Add pork cubes to the marinade and toss until coated. Let sit for 10 minutes.
- 3
Thread pork onto skewers, leaving a small gap between pieces.
- 4
Heat a grill or grill pan over medium-high until smoking, about 2 minutes.
- 5
Grill skewers 3-4 minutes per side without moving until edges char and pork is cooked through.
- 6
Squeeze lime juice over skewers, scatter fresh herbs on top, and serve hot with rice.
Tools you’ll need
- medium bowl
- metal or bamboo skewers (soaked if bamboo)
- grill or grill pan
- tongs
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