Vietnamese Lemongrass Porkabobs Thit Lui
Dive into the vibrant flavors of Vietnam with these irresistible Vietnamese Lemongrass Porkabobs (Thịt Lụi). Tender cubes of pork shoulder are marinated in an aromatic blend of finely chopped lemongrass, garlic, shallots, fish sauce, and oyster sauce, then grilled to perfection until juicy and lightly charred. Perfect for a quick weeknight meal or an impressive dinner party dish, these skewers are served with fresh herbs like mint, cilantro, and Thai basil. Pair them with rice paper wrappers and rice vermicelli noodles for a customizable, hands-on dining experience. Ready in just 35 minutes (plus marinating time), this recipe brings the essence of Southeast Asian street food straight to your home grill.
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Recipe Information
Ingredients
- 1 pound Pork shoulder (cut into 1-inch cubes)
- 3 stalks Lemongrass stalks (white part only, finely chopped)
- 3 cloves Garlic (minced)
- 2 medium Shallots (minced)
- 3 tablespoons Fish sauce
- 1 tablespoon Oyster sauce
- 1.5 tablespoons Sugar
- 0.5 teaspoon Ground black pepper
- 2 tablespoons Vegetable oil
- 8 skewers Wooden skewers (soaked in water for 30 minutes)
- 1 cup Fresh herbs (mint, cilantro, Thai basil)
- 8 sheets Rice paper wrappers (optional, for serving)
- 2 cups Rice vermicelli noodles (optional, for serving)
Instructions
In a bowl, combine the finely chopped lemongrass, minced garlic, minced shallots, fish sauce, oyster sauce, sugar, ground black pepper, and vegetable oil, mixing well to form a marinade.
Add the cubed pork shoulder to the marinade and toss to thoroughly coat. Cover and let it marinate in the refrigerator for at least 1 hour, or preferably overnight for maximum flavor.
If using wooden skewers, soak them in water for at least 30 minutes to prevent burning during grilling.
Thread the marinated pork cubes onto the soaked skewers, leaving a small gap between each piece to allow even cooking.
Preheat a grill or stovetop grill pan over medium-high heat. Lightly oil the grill grates to prevent sticking.
Place the skewers on the grill and cook for 3-4 minutes per side, rotating to ensure the pork is evenly cooked and slightly charred on all sides. It should take about 12-15 minutes in total.
Remove the cooked skewers from the grill and allow them to rest for 5 minutes before serving.
Serve the Lemongrass Porkabobs with fresh herbs, rice paper wrappers, and rice vermicelli noodles, if desired. Guests can wrap the grilled pork and herbs in rice paper for a complete and delicious meal.
Nutrition Facts
Calories |
2661 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 119.6 g | 153% | |
| Saturated Fat | 36.0 g | 180% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 318 mg | 106% | |
| Sodium | 4622 mg | 201% | |
| Total Carbohydrate | 297.8 g | 108% | |
| Dietary Fiber | 14.7 g | 52% | |
| Total Sugars | 27.1 g | ||
| Protein | 101.1 g | 202% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 260 mg | 20% | |
| Iron | 10.1 mg | 56% | |
| Potassium | 2007 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
