Vietnamese · Dinner
Grilled Pork Skewer Wraps
Grilled pork skewers marinated in fish sauce, lemongrass and garlic, charred over high heat and wrapped in lettuce leaves with rice vermicelli, pickled carrot and daikon, cucumber, herbs, and a lime-chili dipping sauce.
$5
25 minsPrep
12 minsCook
37 minsTotal
MediumLevel
Nutrition per serving
478Calories
33.2gProtein
19.8gFat
42.1gCarbs
16.3gSugar
4.6gFiber
1680mgSodium
95mgChol
5.9gSat Fat
780mgPotassium
90mgCalcium
3.4mgIron
0.9mcgVitamin B12
22mgVitamin C
Goes well with
Light Lager Beer
local
Vietnamese Iced Tea (Trà Đá)
international
gluten-free
gluten-free
Instructions
1
Prep
Cut the pork shoulder into 1-inch cubes and pat dry. Mince the garlic and lemongrass finely.
2
Marinate
Combine pork with fish sauce, tamari, brown sugar, garlic, and lemongrass. Cover and marinate 30 minutes until glossy.
3
Grill
Thread pork onto a metal or soaked bamboo skewer with small gaps. Brush with oil and grill over high heat 10–12 minutes, turning every 2–3 minutes until charred and cooked through.
4
Assemble
Layer cooled vermicelli, pickled carrot and daikon, cucumber, mint, and cilantro on lettuce leaves. Top with grilled pork from skewer.
5
Plate
Roll lettuce tightly around filling. Whisk lime juice, water, sugar, and thinly sliced chili for sauce. Serve wraps topped with crushed peanuts and sauce alongside.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g pork shoulder
- 2 tbsp2 tbsp fish sauce
- 2 tbsp2 tbsp tamari
- 2 tsp2 tsp brown sugar
- 4 cloves4 cloves garlic
- 22 stalk lemongrass
- 2 tsp2 tsp vegetable oil
- 44 large lettuce leaves (butter or romaine)
- 2 oz56g dry rice vermicelli, cooked and cooled
- 1/2 cup50g carrot, julienned and quick-pickled in rice vinegar
- 1/2 cup50g daikon, julienned and quick-pickled in rice vinegar
- 44 cucumber slices, cut into batons
- 22 small handful mint leaves
- 22 small handful cilantro leaves
- 2 tbsp2 tbsp lime juice
- 2 tbsp2 tbsp water
- 2 tsp2 tsp sugar
- 1 tsp1 tsp chili-fresh
- 2 tsp2 tsp roasted peanuts
