GRILLED VIETNAMESE PORK SKEWERS WITH HERBS

GRILLED VIETNAMESE PORK SKEWERS WITH HERBS

Grilled Vietnamese Pork Skewers With Herbs are inspired by Vietnam’s beloved Nem Nướng and offer a bold and juicy burst of flavour in every bite. These skewers are pan-grilled or barbecued to perfection, slightly crisp on the outside and succulent inside and made with seasoned ground pork, garlic, oil and traditional Vietnamese aromatics. The subtle sweetness from sugar and the deep umami of fish sauce provide authentic character, while black pepper gives a gentle kick. These skewers are ideal for solo servings or as part of a platter, which is quick to prepare and packed with protein. Serve them with fresh herbs, lettuce wraps or vermicelli noodles and don’t forget a side of nuoc cham for dipping. Whether you’re craving a light lunch, a protein-packed snack or prepping for your next gathering, these Grilled Vietnamese Pork Skewers With Herbs deliver Vietnamese street-food charm right to your kitchen.

RECIPE CATEGORY

Appetisers

SERVING SIZE

1

CUISINE

Vietnamese

PREPARATION/TECHNIQUES

Barbecue / Grill

OCCASION/HOLIDAY

Backyard BBQ

SPECIAL CONSIDERATION/DIETARY CONCERNS

Wheat / Gluten-Free

DISH TYPE

Main Course

INGREDIENTS

 Here is a list of ingredients for Grilled Vietnamese Pork Skewers With Herbs:

• 55 grams | 1.94 ounces | ¼ cup ground pork
• 0.8 grams | 0.03 ounces | ¼ teaspoon garlic, minced
• 1.25 millilitres | 0.04 fluid ounces | ¼ teaspoon fish sauce
• 1 gram | 0.04 ounces | ¼ teaspoon sugar
• 0.58 grams | 0.02 ounces | ¼ teaspoon black pepper, ground
• 2.5 millilitres | 0.08 fluid ounces | ½ teaspoon oil (for grilling)

FULL NUTRITIONAL INFORMATION

• Calories: 164 kilocalories
• Fat: 11.9 grams
• Saturated Fat: 3.9 grams
• Carbohydrate: 1.2 grams
• Sugar: 1.0 grams
• Fibre: 0.2 grams
• Sodium: 225 milligrams
• Protein: 12.6 grams
• Calcium: 11 milligrams
• Potassium: 160 milligrams
• Iron: 1.00 milligrams

PREPARATION

These steps are followed for the preparation of Grilled Vietnamese Pork Skewers With Herbs:

• Mix Ingredients: In a small bowl, combine ground pork, minced garlic, fish sauce, sugar and black pepper. Mix it until evenly incorporated.
• Shape The Skewers: Divide the seasoned pork and mould it around a small skewer or toothpick into a compact sausage shape.
• Preheat Grill Or Pan: Heat a grill pan or barbecue over medium flame. Brush lightly with oil to prevent sticking.
• Cook The Skewers: Place skewers on the grill. Cook for 3 to 4 minutes on each side until nicely browned and cooked through.
• Serve Hot: Remove from heat and let it rest briefly. Serve warm with dipping sauce, herbs or lettuce.

PREPARATION TIME

6 minutes

COOKING TIME

8 minutes

TIPS

Here are some helpful tips for Grilled Vietnamese Pork Skewers With Herbs:

• Chill Before Grilling: Let the shaped pork chill for 5 to 10 minutes to help it firm up and hold its shape.
• Use Mini Skewers: If using toothpicks or short skewers, soak them in water for 10 minutes to prevent burning.
• Don’t Press Down: Avoid flattening the meat on the grill to keep it juicy.
• Test For Doneness: Pork should be firm to the touch and fully opaque when done
• Add A Glaze: For extra flavour, brush with a light honey or hoisin glaze in the last minute of cooking.

VARIATIONS

• Spicy Version: Add a pinch of chilli flakes or chopped fresh chilli to the meat mixture.
• Herb Boost: Mix in chopped lemongrass, spring onion or Thai basil for aroma.
• Sweet And Savoury: Add a splash of hoisin sauce or honey to the mix for a sweet-savoury finish.
• Vegetable Pairing: Skewer with pieces of bell pepper or pineapple for colour and texture.
• Lean Alternative: Substitute pork with ground chicken or turkey for a leaner profile.

PREPPING AND STORAGE

• Refrigeration: Store uncooked Grilled Vietnamese Pork Skewers With Herbs in the refrigerator for up to 24 hours. Cooked these skewers and kept them in an airtight container for 2 days.
• Freezing: The Uncooked and shaped skewers freeze for up to 1 month. Thaw in the refrigerator overnight before grilling.
• Meal Preparation Tip: Make a batch and freeze in portions for quick protein additions to salads or rice bowls.