Vietnamese Pork Skewers
By Emma
Certified Culinary Professional
•
Recipe tested & approved
A vibrant Vietnamese pork skewer dish mixing tangy lime zest and fermented sauces to deliver bold flavors. Ground pork relies on texture more than shape, infused with garlic and scallion. Quick grill with broiling ensures caramelization while keeping juices inside. Served with cool herby greens, rice vermicelli, and dipping sauce—a balance of sweet, salty, sour, spicy. Classic nuoc-mâm replaced here by tamari for soy flavor; oyster sauce swapped for mushroom soy to keep it accessible. Preparation time shortened slightly with minor cooking adjustments to prevent drying. Visual cues key: pale pink turning opaque, slight char, garlic aroma blooming. Rolls built individually, layering vermicelli, herbs, pork on crisp lettuce. Practical tips on soaking skewers avoid burning; grounding texture avoids tough meat. Family friendly, fuss-free, yet packed with umami complexity.
Prep:
25 min
Cook:
17 min
Total:
42 min
Servings:
4 servings
#Vietnamese
#Grilling
#Pork
#Skewers
#Asian cuisine
#Broiling
#Ground meat
Pork in Vietnamese cuisine always dances on the edge of bold flavor and subtle freshness. Here ground shoulder gets a lift from lime zest and a splash of vinegar for that tang you don’t see coming, no fish sauce but tamari—no compromise on umami though. Skewers are small boats of aromatic punch, charcoal-edged, juicy inside. The vermicelli cools the heat, while herbs snap and add brightness. Learned from countless trials to watch the timing by eye; broilers differ wildly. Rubber bands of pork, dense and dry, never welcome. I tweak quantities and swap oysters for mushrooms in dressing; softer but earthy. They roll tight or loose, depending on appetite or mood. Simple yet packed. Skewer, roll, dip, chew—all vital stops on the sensory ride that is lunch or dinner. So many layers. So few fusses.
Ingredients
- 1 lb pork shoulder, coarsely ground
- 3 garlic cloves, finely chopped
- 1 tbsp rice vinegar
- 1 tsp lime zest, finely grated
- 2 scallions, chopped
- 2 tbsp tamari or soy sauce instead of fish sauce
- Salt and cracked black pepper
- 12 bamboo skewers, soaked in water at least 30 minutes
- about 180 g rice vermicelli noodles, cooked and cooled
- 1 Boston lettuce head, leaves separated
- Fresh mint and cilantro, roughly chopped generously
- Sauce section
- 3 tbsp rice vinegar
- 3 tbsp mushroom soy sauce as substitute for oyster sauce
- 3 tbsp hoisin sauce
- 1/2 cup chicken broth or veggie broth for richness
- Pinch of crushed red pepper flakes
About the ingredients
Ground pork shoulder is forgiving, fattier than loin, holds juiciness. If unavailable, mix 80/20 lean pork with a bit of pork fat from butcher or chopped bacon for richness. Garlic essential but fresh—powder doesn’t cut it. Lime zest not juice; it’s about oils in the peel, add late to preserve. Tamari swap recommended for those allergic or avoiding fish sauce; dark soy adds that deep fermented saltiness without the pungent brine. Scallions provide crunch and bite. Bamboo skewers must soak; otherwise they catch fire or splinter. Vermicelli must be drained well; too wet and lettuce wilts prematurely. Fresh herbs amplify. Mint for cooling, cilantro adds pungent bite. Boston lettuce preferred for its sturdy yet tender leaves but romaine works if pressed for time, just less pliable. Sauce uses mushroom soy instead of oyster for vegan or allergy tweaks. Hoisin balances sweet and savory but varies widely; start with less, add more. Broth dilutes concentrated sauces for balance but water works with seasoning adjustment. Chill all accompaniments until just before serving for freshness.
Method
Skewers
- Heat broiler to high, line baking tray with foil—don’t skip, saves clean-up and encourages even cooking.
- Pulse pork with garlic, vinegar, lime zest, scallion, tamari, salt, pepper in food processor. Texture should be chunky, not paste-like, or risk drying out. Think coarse crumble.
- Divide mixture into 12 portions, shape into 4-inch sausages around soaked skewers. Avoid packing tight: dense makes dry tough bites.
- Arrange on tray, broil mid-rack. After 6–7 minutes, listen for sizzle, edges start caramelizing spotting brown, flip all over gently to cook evenly.
- Total cook 15–17 minutes. Internal color changes—pale pink to opaque white with slight gloss. Probe meat gently to confirm firmness but not rigid.
- Remove, let rest a couple minutes—carryover heat finishes cooking and juices redistribute. No prick holes or dry loss.
Sauce
- Simmer vinegar, mushroom soy, hoisin, broth, chili flakes in small saucepan 5 minutes briskly. Tiny bubbles break surface, sauce thickens slightly, flavors meld.
- Cool to room temp. Layer tasting sauce balance: too salty add water; too sour, splash honey or maple syrup.
To Serve
- Spread lettuce leaves on platter. Each gets a small mound of vermicelli, a skewer, sprinkle herbs.
- Roll tight or loose—texture changes with roll tightness. Dip in sauce, adjust to taste.
- Watch herbs wilt under warmth; add fresh bursts just before eating.
Practical Notes
- Bamboo skewers soak minimum 30 min prevents flames. Substitute metal skewer if broiling directly, but careful—they get hot fast.
- If pork too lean (say sirloin or loin), add a tbsp oil or a spoon of finely grated carrot for moisture; avoid dry, chalky chew.
- Skip garlic if highly sensitive, but flavor will flatten drastically.
- Rice vermicelli stick if overcooked; drain immediately under cold water, toss lightly with touch of oil to separate.
- Adapting herb: Thai basil works for more anise aroma; dill throws it off entirely.
- Hoisin sauce brands vary; some sweeter or saltier. Adjust dipping sauce accordingly; balance—not overpower.
- Broiler timing depends on oven model. Visual and aromatic cues more reliable than clock. Must caramelize edges, sizzle audible. When scent of garlic peaks, check skewers.
Cooking tips
Broiling not baking here—direct radiant heat for caramelization without drying. Shape pork loosely around skewers; tight packs stop juices from expanding. Watch the sizzling sound for flip moments; dull silence means oven too cool or meat drying out. Flip gently to avoid skewers snapping. Roughly 15–17 minutes total but check by sight: no pink, crisp edges just emerging. Rest for 3 minutes uncovered; tenting causes steaming skin. Sauce simmers to marry flavors but don’t reduce too far or it thickens too much and loses balance. When adding chili flakes, adjust by taste; keep it subtle or punchy but not overwhelming. Serve cold vermicelli within 30 minutes of cooking; it dries fast. Assemble rolls individually at table for fun, adding herbs and vermicelli to lettuce then pork. Rolling technique affects bite: loose roll bites cool with herb burst; tight roll concentrates richness. Fork or hands, both legit. Cleanup simplified by foil-lined pan and presoak skewers off stove. Kitchen trick: chop garlic finely and toss with pork immediately to let marinate slightly before shaping.
Chef's notes
- 💡 Skewers soak minimum 30 minutes in water. Prevents burning or splintering under broiler heat. If using metal, be ready for fast heat transfer. Handle with tongs, they get hot quick. Bamboo preferred but prep essential.
- 💡 Pork texture crucial; chunky grind better than paste. Use food processor pulses not continuous run. Aim for rough crumble, packs looser around skewer so juices stay put. Avoid dense balls or dry bites, biggest fail in past attempts.
- 💡 Watch color change, feel firmness. Pink fades to opaque white with faint gloss; edges caramelize for aroma cue. No rigid cracking or juice leaks. Use sight and sound. Sizzle, crackle, garlic smell bloom guides timing more than clock.
- 💡 Vermicelli rinsed cold right after cooking. Stops clumping, cools noodles to keep lettuce crisp under warm pork. Toss lightly with oil to separate strands. Otherwise rolls soggy fast—experience speaks here. Fresh herbs layered last, herb heat kills freshness.
- 💡 Sauce balance needs tasting. Mushroom soy replaces oyster sauce for earthiness without fishiness. Adjust vinegar or sweetener to tame sourness or saltiness. Sauce thickens lightly with simmering. Too thick or thin affects dip texture, check tiny bubbles as signal.
Common questions
Can I substitute pork shoulder with leaner cuts?
You can but add extra fat or grated carrot for moisture or use oil. Lean meat dries out quick. Dense meat affects chew, loses juiciness. Works if balanced right but tricky without fat.
What if skewers burn under broiler?
Soak bamboo longer, 30+ mins helps. Or switch to metal skewers but watch hands—hot fast. Arrange skewers center rack, avoid bottom too close to element. Monitor often, char is flavor not fire.
How do I know when pork is done inside?
Sight rules here. Color shifts to opaque white, edges brown. Finger press; firm but bouncy, not rigid. Use smell too, garlic aroma peaks before overcook. Internal temp helps if you prefer, 160°F safe target.
What about storage and leftovers?
Keep pork and vermicelli separate if possible. Wrap airtight, store cool fridge. Sauce holds well and can dilute if thickened. Reheat pork gently to keep moisture, avoid microwave drying. Rolls best fresh but workable next-day.
