Grilled Lemongrass Pork Skewers (Nem Nướng Sả)
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If you want to fill your backyard with the most mouthwatering aromas, these Grilled Lemongrass Pork Skewers are exactly what you need. The combination of fragrant lemongrass, roasted garlic, and savoury fish sauce sizzling over a hot grill is absolutely irresistible!
Let me preface this by saying that traditional Vietnamese Nem Nướng actually does not contain lemongrass (it is typically made with garlic and green onions for garnish). However, I am such a huge fan of lemongrass that I created this specific version (Nem Nướng Sả) to incorporate that bright, citrusy flavour!
While Vietnamese cooking can sometimes seem intimidating, this recipe is surprisingly simple. We are throwing everything into a food processor to do the heavy lifting, making this the perfect, stress-free appetizer for your next summer get-together.
Why You’ll Love This Recipe
- The Food Processor Hack: No intense hand-mixing required. The machine blends the meat and aromatics perfectly in minutes.
- Incredibly Juicy: Using medium-ground pork and a splash of ice water ensures the meat stays juicy and tender on the grill.
- Make-Ahead Friendly: You can completely prep and shape these skewers ahead of time and store them in the fridge until your guests arrive!
Ingredients You Will Need
You can find all of these ingredients at your local Asian grocery store.
The Meat & Binders:
- Medium Ground Pork: You must use medium ground pork for the higher fat content. This is what prevents the skewers from drying out! (If you can only find lean pork, add 2 Tablespoons of vegetable oil to the mix).
- Ice Water: The ice-cold temperature keeps the pork fat from melting while it is being mixed in the food processor.
- Cornstarch: Instead of using eggs, cornstarch acts as the perfect binding agent to hold the meat on the stick without altering the flavour.
The Lemongrass Marinade:
- Minced Lemongrass: You can use fresh stalks, but frozen minced lemongrass is incredibly convenient and works perfectly here.
- Premium Fish Sauce: Look for fish sauce packaged in glass bottles (not plastic) imported from Vietnam, specifically “Phú Quốc” if possible, for the best umami flavour.
- White Sugar: Essential for balancing the salty fish sauce and giving the pork that beautiful caramelized, brown colour on the grill.
- Fresh Garlic & Black Pepper.
The Tools:
- Bamboo Skewers: You will need about 24 skewers, soaked in water for at least 1 hour so they don’t catch fire on the BBQ!
- Vegetable Oil: For greasing your hands and work surface.
How to Make Lemongrass Pork Skewers (Step-by-Step)
Phase 1: Process the Aromatics
- In the bowl of your food processor, add the garlic, sugar, and minced lemongrass. Process at high speed for 1 minute.
- Add the ground black pepper and fish sauce, and process on high for 1 more minute until well blended.
Phase 2: Blend the Meat
- Add half of the ground pork to the food processor. Process on high until combined.
- Pour in the ½ cup of cold water (remove the ice cubes first!) and continue to process on high for 1 minute.
- Finally, add the cornstarch and the remaining ground pork. Process on high until everything is perfectly combined into a sticky paste. (Scrape the sides of the bowl down with a spatula as needed).
- Transfer the meat to a bowl, cover with plastic wrap, and refrigerate for 1 hour.
Phase 3: Shape the Skewers
- Line a baking tray with parchment paper. Crucial step: Generously grease your hands, a ¼ measuring cup, and your cutting board with vegetable oil so the meat does not stick!
- Scoop ¼ cup of the chilled meat. Roll it into a ball, then place it on your oiled board and roll it into a short, 2-inch log.
- Pierce a soaked wooden skewer straight through the center of the log. Gently roll the meat back and forth on the board until it stretches to cover 90% of the stick. Leave a 2-inch gap at the bottom for a handle. Pinch the ends to seal.
- Repeat until all meat is skewered. Cover the tray with plastic wrap and refrigerate for 30 minutes (or up to 1 hour) to firm up the fat before grilling.
Phase 4: Grill
- Preheat your outdoor grill to medium-low heat.
- Grill the skewers (with the BBQ lid closed) for 5 to 10 minutes, flipping them often so they cook evenly and brown nicely. (If the meat is burning too quickly, reduce the heat to low). Serve hot!
💡Pro Tips for the Best Pork Skewers
- Why We Use Ice Water: Friction from the food processor blade generates heat, which can cause the fat in the pork to melt before it ever hits the grill. Adding ice-cold water keeps the mixture chilled, ensuring the fat renders during cooking for maximum juiciness!
- Oil is Your Best Friend: The pork paste is incredibly sticky. Reapply vegetable oil to your hands and cutting board every 3 or 4 skewers to make rolling them a breeze.
- Don’t Skip the Chill Time: Refrigerating the formed skewers for 30 minutes right before grilling sets the meat and fat, ensuring they don’t slide right off the stick when they hit the hot grates.
Keep the Grill Hot!
Looking to add more skewers to your BBQ dinner? Check out my other recipes below.
- Easy Teriyaki Sesame Beef Skewers: Sweet, sticky, savoury, and a caramelized glaze perfectly paired with rice!
- Grilled Marinated Veggie Skewers: Vibrant and zesty. A great addition to your BBQ menu!
Frequently Asked Questions
Can I cook these on the stove instead of a BBQ?
Yes! Shape the meat into small patties or discs instead of using sticks. Sear them in a non-stick pan over high heat. Add ¼ cup of water to the pan and cover with a lid. Once the water mostly evaporates, remove the lid and continue to pan-fry until golden brown and cooked through.
Can I bake these in the oven?
Absolutely. Shape them into patties or sticks and place them on a lined baking sheet. Bake at 350°F (177°C) for 15 to 20 minutes, flipping halfway. To get that grilled color, turn your oven to Broil (High) for the final 3 minutes!
Can I skip adding the sugar?
While sugar is heavily used in savoury Southern Vietnamese dishes to create a balanced flavour profile and beautiful browning, you can omit it if necessary. However, you must reduce the fish sauce by 1 to 2 Tablespoons so the meat does not become overly salty.
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Grilled Lemongrass Pork Skewers (Nem Nướng Sả)
Ingredients
- 24 skewers wooden or bamboo soaked in water for 1 hour
- 3 tablespoons garlic (4 cloves) peeled
- 5 tablespoons white sugar
- 1½ cups minced lemongrass frozen or fresh
- 1 teaspoon ground black pepper
- ⅓ cup premium fish sauce
- ½ cup ice water
- 2½ pounds medium ground pork (if using lean ground pork, add 2 tablespoons vegetable oil)
- 3 tablespoons corn starch
- ¼ cup vegetable oil
Equipment
Method
- Prep the Skewers: Submerge 24 wooden or bamboo skewers in a pan of water and let them soak for at least 1 hour to prevent them from burning on the grill.
- Process the Aromatics: In the bowl of a food processor, add the peeled garlic, sugar, and minced lemongrass. Process at high speed for 1 minute. Add the black pepper and fish sauce, and process on high for another minute.
- Blend the Pork: Add half of the ground pork to the food processor and blend on high until combined. Pour in ½ cup of cold water (straining out any ice cubes) and process on high for 1 minute. Finally, add the cornstarch and the remaining ground pork. Mince on high speed until everything forms a cohesive, sticky paste. (Scrape the bowl down as needed).
- Chill the Meat: Transfer the meat to a large bowl, cover tightly with plastic wrap, and refrigerate for 1 hour.
- Shape the Skewers: Line a baking tray with parchment paper. Generously grease your hands, a cutting board, and a ¼ measuring cup with vegetable oil. Scoop ¼ cup of the meat, form it into a ball, then roll it on the oiled board into a 2-inch log.
- Thread the Meat: Pierce a soaked skewer through the center of the meat log. Roll the meat back and forth on the board until it stretches to cover 90% of the stick, leaving a 2-inch gap at the bottom for grip. Pinch the ends closed to seal. Place on the tray and repeat until all meat is used. (Re-oil your hands/board often).
- Final Chill: Cover the tray of finished skewers with plastic wrap and refrigerate for 30 minutes (or up to 1 hour) to firm up the fat before grilling.
- Grill and Serve: Preheat your outdoor grill to medium-low heat. Grill the skewers with the lid closed for 5 to 10 minutes, flipping often, until the pork is fully cooked and beautifully browned. (Reduce heat to low if they are browning too quickly). Serve hot!
