Lemongrass-Grilled Pork Skewers with Nuoc Cham Dipping Sauce

By AislePrompt Editorial · Published 2026-06-14 · Updated 2026-06-14

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 developed and reviewed.

Tender pork marinated in fragrant lemongrass and grilled to perfection, served with a tangy and sweet Vietnamese nuoc cham sauce. This Vietnamese-inspired pork recipe, ready in about 27 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 320 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: 12 min Serves 4 Vietnamese cuisine 320 cal/serving

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Ingredients

1 lb, cut into 1-inch cubes pork shoulder
2, finely minced lemongrass stalks
3, minced garlic cloves
2 tbsp fish sauce
1 tbsp brown sugar
1 tbsp vegetable oil
1/2 tsp black pepper
8, soaked in water for 30 minutes wooden skewers
3 tbsp lime juice
1/4 cup water
2 tbsp sugar
1 tsp chopped fresh chili
1 clove minced garlic

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Instructions

Step 1: In a mixing bowl, combine 1 lb pork shoulder cubes with 2 finely minced lemongrass stalks, 3 minced garlic cloves, 2 tbsp fish sauce, 1 tbsp brown sugar, 1 tbsp vegetable oil, and 1/2 tsp black pepper. Mix thoroughly and marinate for at least 1 hour in the refrigerator.
Step 2: Thread the marinated pork cubes onto 8 soaked wooden skewers evenly. Preheat a grill or grill pan over medium-high heat.
Step 3: Grill the pork skewers for 3-4 minutes per side, turning once, until the edges are slightly charred and pork is cooked through and tender.
Step 4: Meanwhile, prepare the nuoc cham dipping sauce by whisking together 3 tbsp lime juice, 1/4 cup water, 2 tbsp sugar, 1 tsp chopped fresh chili, and 1 minced garlic clove until the sugar dissolves and the sauce is balanced between sour, sweet, and spicy.
Step 5: Serve the grilled pork skewers hot with the nuoc cham dipping sauce on the side for dipping.