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OG-Style: Vietnamese Lemongrass BBQ Pork

By Emily Chan

40 min
serves 2


  • mixing bowl
  • wooden skewers
  • baking sheet with rack


Serve with:

Traditional: Serve with Mama Pham’s Nước Mắm (Dipping Fish Sauce), Scallion Oil, Pickled Daikons and Carrots, rice noodles, sliced cucumber, cilantro, mint, and crushed peanuts. 

Mix it up: Serve on a bed of greens, cilantro, and mint.


Prep your pork:

  1. Slice pork thinly, about ¼ inch thick or less. (Pro tip: For easier thin slicing, firm the pork in the freezer for 20 minutes.)
  2. Season pork with ½ tsp. each of salt and pepper.
  3. Combine pork, 1 tsp. oil, and the Omsom starter in mixing bowl.
  4. Stir to coat pork evenly. Marinate for at least 15 minutes or overnight for bolder flavor. (Pro tip: This is a good time to also soak the skewers in water so they don’t burn.)

Let’s get cooking:

  1. Thread the pork onto the wooden skewers. Allow for 3-4 pieces per skewer.
  2. Lay pork on a wire rack that fits in a lined baking sheet. Broil on your oven’s top rack for 3 minutes. Flip the pork and broil for another 2 minutes or until cooked through, watching closely to prevent burning.
  3. You’re done! Make it a meal with the finishing touches suggested above. Enjoy!
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