Best 4 Vietnamese Pork Skewer Recipes

VIETNAMESE GRILLED PORK SKEWERS

Steps:

• Combine pork belly, 1 red chile pepper, lemongrass, 3 tablespoons fish sauce, 3 cloves garlic, 1 teaspoon MSG, 1 teaspoon white sugar, and five-spice powder in a bowl. Cover with plastic wrap and refrigerate until marinated, 1 to 3 hours.
• Mix 1/4 cup fish sauce, 1/4 cup sugar, 1 red chile pepper, lime juice, 5 cloves garlic, and 1 teaspoon MSG together in a bowl. Let sit until dipping sauce flavors meld, 30 minutes to 1 hour. Pour in water.
• Thread the marinated pork belly onto bamboo skewers.
• Preheat grill for high heat and lightly oil the grate. Cook pork skewers, turning occasionally, until crisp, 8 to 10 minutes. Serve with the dipping sauce.

VIETNAMESE PORK SKEWERS

Steps:

• Preheat the oven to broil. Line a baking sheet with aluminum foil.
• In the bowl of a food processor, chop the pork, garlic, rice vinegar, lime zest, green onion and fish sauce. Season with salt and pepper. Shape into 10-cm (4-inch) long sausages and thread onto the skewers. Place on the baking sheet and bake in middle of the oven for about 15 minutes, turning the skewers halfway through the cooking. Once cooked, remove the skewers.
• Sauce: In a saucepan, bring all the ingredients to a boil. Serve at room temperature.
• When serving, place on the table: skewers, sauce, noodles, herbs and the detached lettuce leaves. Each person makes his own dish by placing some noodles, sausage and herbs on a lettuce leaf. Roll, dip into the sauce and enjoy.
• Makes 3 skewers per person.

VIETNAMESE PORK SKEWERS ~ BUN CHA

Steps:

• In a medium bowl, combine shallots, garlic, and lemongrass. Stir in fish sauce, sugar, 3 tablespoons sunflower oil, and pepper.
• Pat meat dry with paper towels, remove the layer of fat and cut meat into 1/2-inch thick (12-mm) slices. Add pork to the marinade and refrigerate for at least 3 hours or up to overnight.
• Thread marinated pork onto four skewers, leaving some space between each slice.
• In a skillet over medium heat, heat some sunflower oil and cook pork until it reaches an internal temperature of 145°F (63°C), about 30 minutes, turning every 5 minutes. Alternatively, cook them directly on a grill, over medium heat for 15 to 20 minutes.
• While the pork is cooking, fill a large saucepan with 4 1/4 cups cold water. Add noodles, a pinch of salt, and bring to a boil. Cook according to package directions. Turn off heat, cover, and let stand for 5 minutes. Drain in a colander, then rinse in cold water.
• Serve skewers with noodles, lettuce, tia to, mint, cucumbers, pickled carrots, pickled onions, cilantro, and spring roll dipping sauce.

BUN CHA - GRILLED VIETNAMESE PORK SKEWERED RECIPE

Steps:

• In a large mixing bowl, combine the honey, hoisin sauce, fish sauce, garlic, spring onions, oyster sauce, salt and pepper, mixing well.
• Add the pork, coating the slices well. Cover and marinate for 1 hour.
• Meanwhile, start the barbecue fire. Soak the bamboo skewers.
• When ready to eat, thread the meat strips on the skewers.
• Don't be tempted to overload the skewers; skewers which are too generous will char on the outside by the time the inside is cooked.
• Grill over medium-hot coals for 3 to 4 minutes, brushing the meat with the marinate.
• When browned and cooked, remove from the fire and serve.