OG-Style: Vietnamese Lemongrass BBQ Pork Recipe
Go all out with our OG Vietnamese Lemongrass BBQ recipe - complete with scallion oil, pickled daikon and carrot, and Mama Pham's famous dipping Vietnamese fish sauce (nước mắm).
Equipment Needed
mixing bowl
wooden skewers
baking sheet with rack
Cooking Time
40
minutes
Serving Count
2
servings
Ingredients
- Omsom Vietnamese Lemongrass BBQ Starter
- 3/4 lb. skinless pork shoulder and/or belly, thinly sliced
- 1 tsp. of neutral cooking oil
- 5+ wooden skewers, soaked
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.
Instructions
Prep your pork:
- Slice pork thinly, about ¼ inch thick or less. (Pro tip: For easier thin slicing, firm the pork in the freezer for 20 minutes.)
- Season pork with ½ tsp. each of salt and pepper.
- Combine pork, 1 tsp. oil, and the Omsom starter in mixing bowl.
- 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:
- Thread the pork onto the wooden skewers. Allow for 3-4 pieces per skewer.
- 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.
- You’re done! Make it a meal with the finishing touches suggested above. Enjoy!
