Chargrilled Lemongrass Pork Skewers with Nuoc Cham Dipping Sauce

By · Reviewed by AislePrompt Editorial · ·

Tender pork marinated in fragrant lemongrass and spices, grilled to smoky perfection and served with a tangy Vietnamese dipping sauce. This vietnamese-inspired pork ready in about 30 minutes blends pound, thinly sliced pork shoulder, finely minced lemongrass stalks, minced garlic cloves into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 320 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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: 20 min Cook: 10 min Serves 4 Vietnamese cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: In a bowl, combine 1 pound thinly sliced pork shoulder, 3 minced lemongrass stalks, 4 minced garlic cloves, 2 minced shallots, 3 tablespoons fish sauce, 2 tablespoons brown sugar, 2 tablespoons vegetable oil, and 1 teaspoon black pepper. Mix well and marinate for at least 2 hours in the refrigerator.
  2. Step 2: While pork marinates, prepare the nuoc cham dipping sauce by whisking 1/4 cup fish sauce, 1/4 cup lime juice, 2 tablespoons sugar, 1/4 cup water, 1 minced garlic clove, and 1 thinly sliced small red chili in a small bowl until sugar dissolves. Set aside.
  3. Step 3: Thread the marinated pork slices onto 8 soaked bamboo skewers evenly.
  4. Step 4: Preheat grill or grill pan to medium-high heat (about 400°F). Grill skewers for 3-4 minutes per side until pork is cooked through and slightly charred.
  5. Step 5: Serve hot pork skewers with the nuoc cham dipping sauce alongside fresh herbs or steamed rice if desired.

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Frequently asked questions

How long does Chargrilled Lemongrass Pork Skewers with Nuoc Cham Dipping Sauce take to make?

Total time is about 30 minutes (20 min prep + 10 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Chargrilled Lemongrass Pork Skewers with Nuoc Cham Dipping Sauce?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Chargrilled Lemongrass Pork Skewers with Nuoc Cham Dipping Sauce?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Chargrilled Lemongrass Pork Skewers with Nuoc Cham Dipping Sauce for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Chargrilled Lemongrass Pork Skewers with Nuoc Cham Dipping Sauce?

Vietnamese pork like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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