Name: Sizzling Lemongrass Pork Skewers with Nuoc Cham and Pickled Daikon
Total time: 20 min
Cuisine: Vietnamese
Ingredients: 1.2 oz (170 g) Pork shoulder, cut into 1-inch cubes; 1.2 stalks (about 2 tbsp minced) Lemongrass stalks, tough outer layers removed, finely minced; 1.2 cloves Garlic cloves, minced; 1.9 tbsp Fish sauce; 0.6 tsp Light brown sugar; 1.9 tbsp Vegetable oil; 0.6 /2 cup Daikon radish, peeled and julienned; 1.2 tbsp Rice vinegar; 1.2 tbsp Water; 0.6 /2 lime Lime, juiced; 0.6 /4 tsp Red pepper flakes; 0.6 /2 cup Jasmine rice, cooked; 3.2 leaves Fresh mint leaves, for garnish; Pinch Flaky sea salt

Lunch · Vietnamese · 20 min

Sizzling Lemongrass Pork Skewers with Nuoc Cham and Pickled Daikon

Calories: 376
Protein: 23g
Carbs: 38g
Fat: 14g

Ingredients

1.2 oz (170 g) Pork shoulder, cut into 1-inch cubes
1.2 stalks (about 2 tbsp minced) Lemongrass stalks, tough outer layers removed, finely minced
1.2 cloves Garlic cloves, minced
1.9 tbsp Fish sauce
0.6 tsp Light brown sugar
1.9 tbsp Vegetable oil
0.6 /2 cup Daikon radish, peeled and julienned
1.2 tbsp Rice vinegar
1.2 tbsp Water
0.6 /2 lime Lime, juiced
0.6 /4 tsp Red pepper flakes
0.6 /2 cup Jasmine rice, cooked
3.2 leaves Fresh mint leaves, for garnish
Pinch Flaky sea salt

Method

01Make the marinade: In a medium bowl, combine the minced lemongrass, minced garlic, fish sauce, brown sugar, and 1 tablespoon of vegetable oil. Add the pork cubes and toss to coat thoroughly. Cover and refrigerate for at least 30 minutes, or up to 4 hours.
02Prepare the pickled daikon: In a small bowl, whisk together the rice vinegar, water, and red pepper flakes. Add the julienned daikon radish and toss to combine. Let sit for at least 15 minutes while the pork marinates.
03Assemble the skewers: Thread the marinated pork cubes onto bamboo skewers (if using wooden skewers, soak them in water for 30 minutes prior to prevent burning). Aim for 3-4 cubes per skewer.
04Cook the skewers: Heat a grill pan or outdoor grill to medium-high heat. Lightly oil the grates. Place the skewers on the hot grill and cook for 3-4 minutes per side, until the pork is cooked through and nicely charred, with a few crispy edges. You should hear a satisfying sizzle as they cook.
05Make the Nuoc Cham: While the pork cooks, drain the pickled daikon, reserving a tablespoon of the pickling liquid. In a small bowl, whisk together the reserved pickling liquid, lime juice, and fish sauce (add more fish sauce to taste if desired).
06Plate the dish: Arrange the cooked pork skewers over a bed of warm jasmine rice. Drizzle generously with the Nuoc Cham dressing. Top with the pickled daikon and a scattering of fresh mint leaves. Finish with a pinch of flaky sea salt. Serve immediately.

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