Kim Pham*-40 Emily Chan*-45

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OG-Style: Vietnamese Lemongrass BBQ Pork...

BY: Emily Chan

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

1. mixing bowl

2. wooden skewers

3. baking sheet with rack

Cooking Time



Serving Count




  • 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


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 Omsom Vietnamese Lemongrass BBQ 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 true weekend meal and top with Scallion Oil, Pickled Daikons and Carrots, and Mama Pham's Nước Mắm (Dipping Fish Sauce). Enjoy!


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