Vietnamese · Lunch
Grilled Pork Skewer Wraps
Grilled pork shoulder marinated in fish sauce, garlic, lemongrass and brown sugar, threaded onto a skewer, charred until the edges blacken, then tucked into rice paper with pickled carrot and daikon, cucumber, herbs and crushed peanuts, finished with nuoc cham dipping sauce.
$5
20 minsPrep
10 minsCook
30 minsTotal
MediumLevel
Nutrition per serving
478Calories
34.2gProtein
22.1gFat
38.6gCarbs
21.3gSugar
4.1gFiber
2410mgSodium
110mgChol
6.9gSat Fat
870mgPotassium
95mgCalcium
3.1mgIron
0.9mcgVitamin B12
18mgVitamin C
gluten-free
sweet-heat
thirty-min-meals
all-time-classics
gluten-free
Instructions
1
Prep
Slice pork shoulder thinly against the grain on a cutting board, mince the garlic and lemongrass, then thread the pork onto a metal or soaked bamboo skewer.
2
Marinate
Combine fish sauce, minced garlic, minced lemongrass, brown sugar and vegetable oil in a bowl, coat the skewer fully, and marinate in the fridge 30 minutes.
3
Pickle
Toss julienned carrot and daikon with rice vinegar and 1 tsp sugar in a small bowl, let sit until slightly translucent and tangy.
4
Grill
Cook the pork skewer over medium-high heat for 4 to 5 minutes per side until edges char and pork is firm with no pink remaining.
5
Plate
Dip rice paper in warm water 2 to 3 seconds, lay flat, layer with lettuce, pickled vegetables, cucumber, herbs, pork, then fold sides in and roll tightly. Slice on the diagonal, scatter crushed peanuts and sliced chili over top, serve with nuoc cham sauce made from lime juice, sugar, fish sauce and water stirred together.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g pork shoulder
- 2 tbsp2 tbsp fish sauce
- 4 cloves4 cloves garlic
- 2 tbsp2 tbsp lemongrass
- 2 tbsp2 tbsp brown sugar
- 2 tsp2 tsp vegetable oil
- 22 rice paper wrapper (44cm)
- 1/2 cup50g carrot
- 1/2 cup50g daikon
- 4 tbsp60ml rice vinegar
- 2 tsp2 tsp sugar-white
- 44 cucumber slices cut into batons
- a small handful of lettuce leaves
- a few sprigs each mint and cilantro
- 2 tbsp2 tbsp roasted peanuts
- 2 tbsp2 tbsp lime juice
- 2 tsp2 tsp sugar-white (for nuoc cham)
- 2 tbsp2 tbsp fish sauce (for nuoc cham)
- 4 tbsp60ml water
- 11 small chili-fresh
