Nga Nguyen

Grilled pork skewers

Hanoi trip highlight: casually stumbling into a Michelin spot 🙂

Grilled pork skewers

(Adapted from Vanh Khuyen Le)

Ingredients

50 bamboo skewers (soak in cold water for at least 6 hours—yes, they really need their spa day)
2 lbs pork shoulder, sliced into thin 2-inch strips

Marinade

  • 1 tbsp brown sugar
  • 1/2 tsp MSG (optional but delightful)
  • 1/4 tsp five-spice powder
  • 1/2 tsp chicken powder
  • 1/2 tsp ground pepper
  • 1 tbsp fish sauce
  • 1 tbsp Maggi sauce
  • 1 tbsp oyster sauce
  • 1 tbsp canola oil
  • 1/2 tsp maple syrup or honey
  • 1 tsp garlic powder
  • 1 tsp onion powder

For Brushing

  • 2 tbsp sesame oil
  • 1 tbsp Maggi sauce
  • 1 tbsp maple syrup or honey
Instructions
  1. In a small bowl, whisk together all the marinade ingredients.
  2. Add the sliced pork to a large bowl and pour the marinade over it. Mix well—every piece deserves the VIP treatment.
  3. Cover and refrigerate for at least 2 hours (overnight earns bonus flavor points).
  4. Thread the marinated pork onto the soaked bamboo skewers.
  5. Combine the brushing ingredients in a small bowl.
  6. Grill the skewers over charcoal or gas, turning frequently for that perfect char.
  7. When the pork is almost cooked, brush generously with the topping mixture.
  8. Serve hot with steamed white rice or vermicelli noodles and a side of pickled vegetables.