Grilled pork skewers can be found almost anywhere, but anyone who has tasted Hội An's version will surely find it to be uniquely delicious. This distinct flavor comes from the meat's taste and the accompanying ingredients. While not overly fancy, these ingredients are essential to fully experience this quintessential street food.
Around 3 p.m. daily, you can easily spot vendors with their mobile stalls selling skewers on sidewalks both inside and outside the ancient town. The vendors' setup is simple yet practical: a small charcoal grill, a few low stools, and two baskets—one for spices, dipping sauces, and fresh herbs, and the other for skewers of marinated meat.
When a customer arrives, the vendor places a few skewers on the hot coals and quickly arranges the side dishes on a small tray while the meat cooks. In less than 10 minutes, you can enjoy a plate of hot, sizzling grilled pork skewers.
The main ingredient is, of course, pork, but according to seasoned vendors, they must use pork shoulder. This cut is just the right tenderness when grilled, and the fat that melts off keeps the meat moist and prevents it from drying out.
After the pork is cleaned and the skin is removed, it's sliced into pieces thick enough to absorb the marinade. The marinade includes five-spice powder, salt, pepper, MSG, and sugar. In addition, minced lemongrass, shallots, garlic, and chili are added to give the meat a natural, aromatic flavor.
After marinating for about 5 hours, the pork is skewered with bamboo sticks and tied with banana leaves to keep the pieces from falling off. The skewers are then placed on the grill over a bed of glowing red charcoal. As the meat starts to sear, the vendor sprinkles toasted sesame seeds on top. The dripping fat causes a fragrant, smoky haze, and after a few turns, the skewers are perfectly cooked.
This recipe is an elevated version. It requires some special techniques to make the meat tender and juicy. Controlling the heat is very important when cooking this dish, but do not be worried, I will show you step by step to get it done perfectly.
Inspired by the bustling night markets of Hoi An, these Vietnamese pork skewers bring the incredible flavors of Central Vietnam right into your kitchen. We've elevated the recipe, so you can whip up these sweet, savory, and smoky skewers in just five minutes of cooking time. Get ready to experience a taste of street food heaven!
For this recipe, choose either pork shoulder or pork loin. These cuts are lean, flavorful, and less fatty, which is ideal for the traditional Hoi An style. While pork belly can be used, lean meat is preferred to avoid an overly oily or greasy dish. A serving size of 200g is perfect for one person.
Select either pork shoulder or pork loin, as these cuts are flavorful and contain less fat, which is ideal for this traditional Hoi An recipe. A 200g serving is perfect for one person, and while you can use pork belly, lean meat is preferred. For the marinade, mix 2 tablespoons of minced lemongrass, 1 tablespoon each of minced garlic and shallots, 1 teaspoon of pepper, 1 tablespoon each of oyster sauce, soy sauce, and chili sauce, 3 tablespoons of ketchup, 1 tablespoon of dark soy sauce, 1 tablespoon of sesame oil, 1 teaspoon of fish sauce, and 1 teaspoon of five-spice powder. Optionally, add 1 teaspoon of condensed milk for a touch of sweetness. Use your hands to thoroughly combine the ingredients with the pork, then let it marinate for at least 5 hours for the best results, or for at least 10 minutes if you are short on time.
Skewer the marinated pork onto two bamboo or wooden sticks, making sure not to pack the meat too tightly. Leaving a little space between the pieces will allow the heat to circulate and ensure the pork cooks evenly and faster on the grill.
While you can grill these skewers over charcoal, a burner, or in an air fryer, cooking them in a pan works perfectly at home.
Heat 2 tablespoons of oil in a pan over medium-low heat. Add the skewers and cook, turning them occasionally, until the meat is a beautiful golden brown on all sides. For a final glaze, add a little honey to the remaining sauce in the marinade bowl. If there's no sauce left, honey on its own works fine. Use a brush to spread this mixture over the meat, turning the skewers a few more times until the sauce caramelizes and the meat is fully cooked through.
Finish the skewers by sprinkling them with roasted sesame seeds and a drizzle of either scallion or fried shallot oil. You can serve this dish in one of two delicious ways: enjoy it as a main course with hot steamed rice, fresh cucumber, and tomato, along with a side of sweet and sour fish sauce for dipping. Alternatively, for a lighter meal, wrap the grilled pork in softened rice paper with your favorite fresh herbs and vegetables, then dip the entire roll into the fish sauce.
Servings 1
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.