These are Vietnamese-style grilled pork skewers where the meat is pressed around lemongrass stalks and cooked over direct heat. Ground pork is cheap, takes a marinade well, and cooks fast — this is a solid weeknight or backyard meal that serves four for well under the cost of takeout. The wrap-it-yourself setup at the table means less plating work for you.
Before you start
The marinade time is the one thing you cannot shortcut. Four hours minimum in the fridge lets the fish sauce, soy, and lemongrass actually penetrate the pork rather than just coat the surface — the difference in flavor is real. The other technique worth getting right is how you mold the meat onto the lemongrass stalk: press it firmly and keep the layer no thicker than about 2 cm all the way around. Too thick and the outside chars before the center hits a safe 160°F (71°C); too thin and the meat slides off on the grill. Wet your hands slightly before shaping — it helps the mixture stick to itself without sticking to you.
Substitutions that actually work
- Lemongrass stalks as skewers: If your lemongrass stalks are thin or you can only find pre-trimmed ones, use soaked bamboo skewers instead. You lose a small amount of aroma but the recipe still works fine.
- Fish sauce: Soy sauce can replace it at a 1:1 ratio. The result is less funky and a little saltier, so taste the marinade before adding the pinch of salt.
- Minced lemongrass: Jarred lemongrass paste works — use about 2 teaspoons in place of 3 tablespoons of fresh minced. It’s already soft, so it blends into the meat easily.
- Rice paper: Large butter lettuce leaves make a perfectly good wrap if you skip the rice paper altogether — skip the bowl of hot water too, and dinner is on the table faster.
- Vietnamese fresh herbs: Basil and mint from a regular supermarket are the easiest swap. Perilla and shiso are worth seeking out if you have an Asian grocery nearby, but the dish is still good without them.
- Rice noodles: Thin vermicelli is traditional, but any thin noodle — even broken spaghetti cooked al dente — does the job as a filler inside the wraps.
Make-ahead notes
The marinated pork mixture can sit in the fridge for up to 24 hours — beyond that, the fish sauce starts to break down the texture of the meat noticeably. You can shape the skewers up to 2 hours before grilling and keep them covered on a tray in the fridge. Cooked skewers reheat reasonably well in a dry skillet over medium heat for 3–4 minutes, turning once; the microwave works in a pinch but softens the exterior. The rice noodles can be cooked, drained, and stored in a sealed container in the fridge for up to 2 days — toss them with a few drops of neutral oil to stop them clumping. The raw mixture does not freeze well once the marinade is in; if you want to freeze, do it before adding the fish sauce and soy, then thaw and marinate in the fridge overnight.
If something goes sideways
- Meat falls off the skewer on the grill: The mixture is probably too wet or was shaped too loosely. Press it back on, move it to a cooler part of the grill, and let it firm up for a minute before turning. Next time, chill the shaped skewers for 30 minutes before grilling — the cold fat helps the mixture hold.
- Outside is charred but the center is still pink: Move the skewers to indirect heat, cover the grill, and give them another 3–4 minutes. Ground pork must reach 160°F (71°C) all the way through — cut one open to check if you don’t have a thermometer.
- Marinade tastes too salty before cooking: Add a teaspoon of brown sugar and a small squeeze of lime juice to balance it. Fish sauce and soy together can push the salt level high, especially if your brands are stronger than average.
- Rice paper tears when rolling: The sheets were soaked too long — they only need 5–8 seconds in hot water, not a full soak. Pull them out while they still feel slightly stiff; they soften the rest of the way as you fill and roll. Keep the filling toward one edge and don’t overfill — less is more here, and a torn wrap is the most common complaint at the table.
- Pork mixture is sticking to your hands and won’t shape: Wet your hands with cold water before each skewer. If the mixture has warmed up from handling, put it back in the fridge for 15 minutes before continuing.
Grilled Pork Lemongrass Skewers (Vietnamese Nem Nướng)
Equipment
Ingredients
18 oz ground pork (minced pork) - about 500g
2 cloves garlic - minced
6 stalks lemongrass - mince 3 tablespoons from the white/pale parts for the marinade; reserve the remaining green stalks, trimmed to 15 cm (6-inch) lengths, for skewering
1 tablespoon soy sauce
1 tablespoon fish sauce
1 tablespoon brown sugar- ½ teaspoon fine sea salt
½ teaspoon ground black pepper- 1 tablespoon neutral oil - vegetable or canola, for brushing
- 10.5 oz dried rice vermicelli noodles - 300g, bún
- 20-24 sheets rice paper - bánh tráng, about 22 cm / 8.5-inch rounds
- 1 bunch Vietnamese herbs - Thai basil, fresh mint, cilantro/coriander, and perilla/shiso if available
- 1 head lettuce
Instructions
- Trim the tough green tops from 6-8 lemongrass stalks and cut them into 15 cm (6-inch) sticks — these are your skewers. Peel the outer layers from the white/pale lower portions and finely mince 3 tablespoons for the marinade.6 stalks lemongrass
- In a large mixing bowl, combine the ground pork, minced garlic, minced lemongrass, soy sauce, fish sauce, brown sugar, salt, and black pepper. Mix thoroughly with your hands until evenly combined. Cover tightly with plastic wrap and refrigerate for at least 4 hours, or up to 24 hours.18 oz ground pork (minced pork), 2 cloves garlic, 6 stalks lemongrass, 1 tablespoon soy sauce, 1 tablespoon fish sauce, 1 tablespoon brown sugar, 1/2 teaspoon fine sea salt, 1/2 teaspoon ground black pepper
- An hour before cooking the meat, start on your side dishes. Fill a medium saucepan with water and bring to a boil. Add the rice vermicelli noodles and cook for 5 minutes. Check to see if they are cooked through.10.5 oz dried rice vermicelli noodles
- 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.10.5 oz dried rice vermicelli noodles
- Wash the herbs and lettuce.1 bunch Vietnamese herbs, 1 head lettuce
- Lightly wet your hands. Take about 2–3 tablespoons of the pork mixture and press it firmly around the upper portion of each lemongrass stalk, forming an even layer about 2 cm (¾ inch) thick. Brush the outside lightly with neutral oil.18 oz ground pork (minced pork), 6 stalks lemongrass, 1 tablespoon neutral oil
- Grill over medium-low heat for 5–7 minutes per side, turning carefully, until the internal temperature reaches 160°F / 71°C on an instant-read thermometer. The exterior should be lightly charred with visible grill marks.
- Set the table with the drained rice noodles, washed herbs and lettuce, and a large shallow bowl filled with warm water. To assemble, briefly dip one sheet of rice paper in the warm water until just pliable (about 5 seconds), lay it flat, and fill with noodles, herbs, lettuce, and sliced pork from the skewer. Roll up tightly, tucking in the sides.10.5 oz dried rice vermicelli noodles, 20-24 sheets rice paper, 1 bunch Vietnamese herbs, 1 head lettuce
Notes
Nutrition
Frequently asked questions
Can I cook these in a pan or under the broiler instead of on a grill?
Yes — a cast-iron skillet or grill pan over medium-high heat works well and gives decent browning. A broiler also works: place the skewers on a rack about 4 inches from the element and turn them halfway through, checking that the center reaches 160°F (71°C) before serving.
Can I use a different ground meat instead of pork?
Ground chicken or turkey both work with the same marinade, but they need to reach 165°F (74°C) internally and tend to be drier, so add a teaspoon of neutral oil to the mixture before shaping. Ground pork is the best budget option here because its fat content keeps the skewers juicy without any adjustment.
Where do I find rice paper sheets if my regular supermarket doesn’t carry them?
Asian grocery stores stock them reliably and cheaply — a 50-sheet packet usually costs less than two dollars. If you genuinely can’t find them, large butter lettuce leaves are a practical substitute that requires no soaking and no extra equipment.
Do I have to marinate for a full 4 hours, or can I speed it up?
Four hours is the practical minimum for ground pork to absorb the marinade properly. If you’re short on time, 2 hours will give you some flavor but the interior of each skewer will taste noticeably blander — plan ahead and mix the meat the morning of, or even the night before.
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