Caramelized Lemongrass Pork Skewers with Nuoc Cham Dipping Sauce

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Sweet and savory pork skewers marinated with lemongrass and garlic, served with a zesty Vietnamese dipping sauce. This Vietnamese recipe, ready in about 30 minutes, pairs pork shoulder, lemongrass stalks, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 15 min Serves 4 Vietnamese cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a mixing bowl, combine 1 pound thinly sliced pork shoulder, 2 finely minced lemongrass stalks, 4 minced garlic cloves, 3 tablespoons brown sugar, 2 tablespoons fish sauce, 1 tablespoon soy sauce, 2 tablespoons vegetable oil, and 1/2 teaspoon black pepper. Mix well and marinate for at least 1 hour in the refrigerator.
  2. Step 2: Thread marinated pork slices onto 8 soaked wooden skewers, folding slices as needed for even coverage.
  3. Step 3: Heat a grill pan over medium-high heat. Grill pork skewers for 3-4 minutes per side until caramelized and cooked through with slight char marks.
  4. Step 4: For nuoc cham dipping sauce, whisk together 3 tablespoons rice vinegar, 2 tablespoons lime juice, 2 tablespoons water, 1 tablespoon sugar, and 1 teaspoon chopped fresh chili until sugar dissolves.
  5. Step 5: Serve pork skewers garnished with 1/2 cup shredded carrot and 2 tablespoons chopped cilantro, alongside nuoc cham sauce for dipping.

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