Thịt xiên que – Vietnamese Grilled Pork Skewers
Pork marinated in lemongrass and fish sauce, grilled over high heat – street food from Vietnam.
- 100 min
- 490 kcal / serving
- easy
- Protein
- 37 g
- Fat
- 33 g
- Carbs
- 10 g
Contains: fish, soy, peanuts, gluten (to the best of my knowledge)
Ready-made products such as stock, sausages, spice blends or plant-based drinks may contain further allergens or traces – please check the packaging.
Ingredients
2 servings
- 400 g pork neck, thinly sliced
- 2 lemongrass stalks
- 3 garlic cloves
- 1 shallot
- 2 tbsp fish sauce
- 1 tbsp soy sauce
- 1 tbsp brown sugar
- 1 tbsp honey
- 1 tsp pepper
- 1 tbsp oil
- 2 tbsp chopped roasted peanuts
- 1 handful fresh coriander
Method
- Very finely chop the lemongrass, garlic and shallot and mix with fish sauce, soy sauce, sugar, honey, pepper and oil.
- Turn the pork slices in the marinade and chill for at least 1 hour, preferably overnight.
- Soak 8 wooden skewers for 30 minutes so they do not burn on the grill.
- Thread the meat onto the skewers in waves so it does not lie flat and colours all over.
- Grill over high heat for 3 to 4 minutes per side until the edges caramelise.
- Scatter with chopped peanuts and coriander. Serve with rice noodles and pickled vegetables.
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