Grilled Pork Mince and Lemongrass is a dish that brings together the rich flavors of traditional Vietnamese street food with the ease and simplicity of a home-cooked meal. This recipe is inspired by my travels through Vietnam, where I was constantly drawn in by the mouthwatering aroma of meats sizzling over open flames. On bustling corners and narrow alleyways, street vendors skillfully fan their charcoal grills to intensify the smokey fragrance from skewered meats marinated in bold, fragrant ingredients like fish sauce, garlic, and lemongrass. That unforgettable fusion of savory, charred, and aromatic notes was the soul of Vietnamese street cuisine—and something I aimed to capture in this dish.
Lemongrass plays a central role in this recipe, not only as a seasoning but also as a skewer itself. Traditionally in Vietnamese dishes like “Nem Lui”—grilled pork skewers—the use of lemongrass isn’t confined to flavoring; it serves as an essential component of the presentation and aroma. By using the green part of the lemongrass stalks as skewers, we add an extra dimension to the dish. As the pork cooks over the grill, the natural oils and citrusy scent from the lemongrass seep into the meat, enhancing the flavor in a way that bamboo or metal skewers simply can’t replicate.
Ground pork is a wonderful base for this dish. It’s affordable, versatile, and soaks up marinades beautifully. In this recipe, the pork mix is seasoned with a combination of fish sauce, soy sauce, brown sugar, garlic, and minced lemongrass—classic Vietnamese ingredients that strike a balance between umami, sweet, and pungent aromatics. After marinating the pork mixture for at least 4 hours, it becomes deeply infused with flavor, making each bite juicy and savory.
One of the best aspects of this dish is its interactive nature. Much like a Vietnamese-style DIY wrap meal, diners can grill the pork skewers and then wrap them in rice paper sheets along with fresh herbs, crisp lettuce, and soft rice noodles. The fresh herbs—often including basil, mint, and perilla—add brightness and complexity, counterbalancing the rich flavors of the pork. A big bowl of hot water in the center of the table softens the rice paper sheets, encouraging everyone to assemble their own wraps. It turns dinner into an engaging, communal experience, reminiscent of the way many Vietnamese families eat together.
Perfect for BBQs, family dinners, or even an adventurous weekend meal, this recipe captures the joy of a traditional street food dish in a form that’s fun and accessible to make at home. Whether you’re new to Vietnamese cuisine or a long-time fan, the amazing grilled pork mince and lemongrass is guaranteed to transport your taste buds to the bustling streets of Hanoi or Saigon with every bite.
Amazing Grilled Pork Mince and Lemongrass
Ingredients
500 grams ground pork (minced pork)- 2 cloves garlic - minced
- 1 tablespoon soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 1 pinch salt
- 1 pinch ground black pepper
- 3 tablespoons lemongrass - white parts, minced
- 6 bundles rice noodles
- 1 packet rice paper - 50 sheets
- 2 tablespoons mixed herbs (usually Thyme, Marjoram, Oregano, Parsley, Sage, Basil) - Vietnamese
- 1 head lettuce
Instructions
- Cut the green part of the lemongrass stalk into 10- to 15-centimetre sticks and set them aside to use later.
- Mix the meat ingredients and let it sit for at least 4 hours in the refrigerator covered in plastic wrap.
- An hour before cooking the meat, start on your side dishes. Fill a medium-size pot of water and bring to boil. Add the rice noodles and cook for 5 minutes. Check to see if it is cooked through.
- Drain the rice noodles and run under cold water to remove excess starch and stop the noodles from cooking. Leave noodles in the colander until ready to serve.
- Wash the herbs and lettuce.
- When the meat is ready, wrap the meat around the stalk and brush with oil ready for the barbeque.
- Grill the sticks for about 5 to 7 minutes on each side on low heat. Before taking it off the barbeque, check to make sure it is cooked through. You shouldn’t see any pink.
- Prepare the table with fresh herbs, noodles and a big bowl of hot water for the rice paper.
