Step by step

Method

4 steps

1. 1

   Thinly slice 1–1¼ pounds pork shoulder or boneless chops into strips about ¼-inch thick (slightly frozen meat slices cleaner). Bruise and mince 2 lemongrass stalks (tender white/light green only), mince 4 garlic cloves and 1 shallot.

2. 2

   Mix marinade: lemongrass, garlic, shallot, 2 tablespoons fish sauce, 1 tablespoon soy sauce, 1 tablespoon sugar, 1 tablespoon oil, ½ teaspoon black pepper, and optional ½ teaspoon five-spice. Toss pork until coated; marinate 30–60 minutes (or overnight) in the fridge. Soak bamboo skewers in water 20 minutes if using.

3. 3

   Thread pork in loose ribbons onto skewers — don't pack tight or the middle stays pale. Grill over medium-high or broil 4–6 inches from heat 3–4 minutes per side until the edges char in spots and the pork is cooked through with no pink. Pan option: cook skewers in a hot lightly oiled skillet 3–4 minutes per side.

4. 4

   Rest 2 minutes. Serve with rice, nuoc cham (lime-fish-sauce-sugar dip), cucumber, and herbs. Skewers should smell loud with lemongrass, taste savory-sweet, and show caramelized edges — not gray steamed strips.