Vietnamese · Dinner
Grilled Pork Skewer Wraps (High-Protein)
Vietnamese grilled pork shoulder skewers wrapped in lettuce leaves with rice vermicelli, pickled vegetables, soft-boiled egg, crushed peanuts, fresh herbs and tangy fish sauce dipping sauce.
$6
25 minsPrep
12 minsCook
37 minsTotal
MediumLevel
Nutrition per serving
589Calories
54.3gProtein
22.1gFat
48.2gCarbs
19.6gSugar
5.4gFiber
2510mgSodium
416mgChol
6.8gSat Fat
980mgPotassium
115mgCalcium
4.8mgIron
1.4mcgVitamin B12
18mgVitamin C
gluten-free-adaptable
protein-rich
high-fiber
high-protein
Instructions
1
Prep
Thinly slice the pork shoulder against the grain; finely mince lemongrass and garlic. Combine pork with lemongrass, garlic, 1 tbsp fish sauce, brown sugar and vegetable oil.
2
Marinate
Cover and refrigerate 30 minutes until the meat darkens and turns glossy from the marinade.
3
Boil
Bring water to a boil, lower in the egg and boil 6 minutes for a jammy yolk, then transfer to cold water and peel. Soak rice vermicelli with boiling water 8 minutes until soft and translucent; drain. Toss carrot and daikon with rice vinegar and 1 tsp sugar; let sit until slightly translucent.
4
Grill
Thread marinated pork onto a skewer and grill over high heat 3 to 4 minutes per side until charred at edges and cooked through with no pink.
5
Plate
Lay lettuce flat, layer with vermicelli, pickled vegetables, pork and egg halves. Whisk together fish sauce, lime juice, water, 1 tsp sugar and sliced chili for nuoc cham. Wrap lettuce around filling, scatter with crushed peanuts, mint and cilantro, and serve with dipping sauce.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g pork shoulder
- 22 stalk lemongrass
- 4 cloves4 cloves garlic
- 2 tbsp2 tbsp fish sauce
- 2 tbsp2 tbsp brown sugar
- 2 tsp2 tsp vegetable oil
- 22 eggs
- 2.8 oz80g dry rice vermicelli noodles
- 44 large lettuce leaves
- 1/2 cup50g carrot
- 1/2 cup50g daikon
- 2 tbsp2 tbsp rice vinegar
- 2 tsp2 tsp sugar
- 4 tbsp60ml fish sauce
- 4 tbsp60ml lime juice
- 4 tbsp60ml water
- 2 tsp2 tsp sugar
- 11 small chili
- 4 tbsp20g roasted peanuts
- a small handful of mint leaves
- a small handful of cilantro leaves
