Bánh Mì Kebabs Recipe

Introduction

Bánh Mì Kebabs bring the vibrant, fresh flavors of Vietnamese street food to your grill. Tender pork and crisp vegetables are marinated and grilled to perfection, then topped with a tangy cucumber nước chấm sauce for a deliciously balanced dish.

Ingredients

• 6 tbsp. hot water
• 2 tbsp. granulated sugar
• 2 tbsp. fish sauce
• 1 tbsp. plus 2 tsp. lime juice
• 1/4 cup cucumber, finely chopped
• 1 tbsp. fresh cilantro, finely chopped
• 1 garlic clove, minced
• 1 Thai bird’s eye chili, thinly sliced (optional)
• 3 tbsp. reduced-sodium soy sauce
• 3 tbsp. honey
• 1 tbsp. vegetable oil, plus more for cooking
• 1 lb. thick pork chops, cut into 1” pieces
• 2 large carrots, peeled and cut into 1” chunks
• 2 tbsp. water
• 1 large daikon, peeled and cut into 1” chunks
• Kosher salt
• Freshly ground black pepper

Instructions

1. Step 1: Make the cucumber nước chấm by whisking together hot water, sugar, fish sauce, lime juice, cucumber, cilantro, garlic, and chili in a medium bowl. Cover and refrigerate until ready to serve.
2. Step 2: Prepare the kebab marinade by mixing soy sauce, honey, fish sauce, and vegetable oil in a large bowl. Add pork pieces, toss to coat, cover with plastic wrap, and refrigerate for 1 to 2 hours.
3. Step 3: Soak wooden skewers in water for 10 minutes to prevent burning. Place carrots and 2 tablespoons of water in a microwave-safe bowl, cover with plastic wrap punctured a few times, and microwave for 2 to 3 minutes until slightly softened but still crisp.
4. Step 4: Remove pork from marinade and pour marinade into a medium saucepan. Bring to a boil over medium-high heat, then simmer until thickened and syrupy, about 5 to 7 minutes. Set aside.
5. Step 5: Preheat grill to medium-high heat. Thread pork, carrots, and daikon chunks onto the skewers. Brush with vegetable oil and season with salt and pepper.
6. Step 6: Grill kebabs for 5 minutes, turning every minute for even cooking. Then, brush with the reduced marinade after each turn and cook an additional 3 to 5 minutes until pork reaches 145ºF internal temperature.
7. Step 7: Remove skewers from grill, drizzle with the cucumber nước chấm, and serve immediately.

Tips & Variations

• For a vegetarian version, substitute pork with firm tofu or seitan and marinate similarly.
• Adjust the chili amount in the nước chấm sauce to suit your heat preference or omit it altogether.
• Soaking the skewers prevents them from burning and adds moisture to the grilling process.
• Serve with crusty baguette slices or steamed jasmine rice to complete the meal.

Storage

Store any leftover kebabs in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet or microwave until warmed through. Keep the cucumber nước chấm sauce separate and add fresh before serving to maintain its bright flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use wooden or metal skewers for these kebabs?

You can use either, but if using wooden skewers, soak them in water for at least 10 minutes before grilling to prevent burning. Metal skewers can be used straight away.

How do I know when the pork is fully cooked?

The pork is safely cooked when the thickest piece reaches an internal temperature of 145ºF. Use an instant-read thermometer for the most accurate result.

Bánh Mì Kebabs Recipe

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Bánh Mì Kebabs are a vibrant Vietnamese-inspired dish featuring marinated pork, fresh vegetables, and a tangy cucumber nước chấm dipping sauce. These skewers combine sweet, savory, and spicy flavors and are grilled to perfection for a juicy, flavorful bite reminiscent of the classic bánh mì sandwich.

• Author: Maya
• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 1 hour 35 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Grilling
• Cuisine: Vietnamese

Ingredients

Scale 1x2x3x

Cucumber Nước Chấm

• 6 tbsp. hot water
• 2 tbsp. granulated sugar
• 2 tbsp. fish sauce
• 1 tbsp. plus 2 tsp. lime juice
• 1/4 cup cucumber, finely chopped
• 1 tbsp. fresh cilantro, finely chopped
• 1 garlic clove, minced
• 1 Thai bird’s eye chili, thinly sliced (optional)

Kebab Marinade and Ingredients

• 3 tbsp. reduced-sodium soy sauce
• 3 tbsp. honey
• 1 tbsp. vegetable oil, plus more for cooking
• 1 lb. thick pork chops, cut into 1” pieces

Vegetables for Skewers

• 2 large carrots, peeled and cut into 1” chunks
• 2 tbsp. water
• 1 large daikon, peeled and cut into 1” chunks
• Kosher salt
• Freshly ground black pepper

Instructions

1. Make the cucumber nước chấm: In a medium bowl, whisk together hot water, granulated sugar, fish sauce, lime juice, chopped cucumber, cilantro, minced garlic, and thinly sliced chili. Transfer the sauce to the refrigerator and chill until ready to serve.
2. Marinate the pork: In a large bowl, combine soy sauce, honey, fish sauce, and 1 tablespoon vegetable oil. Whisk until fully blended. Add the pork pieces and toss to coat. Cover with plastic wrap and refrigerate for at least 1 hour or up to 2 hours to let flavors meld.
3. Prepare the vegetables: Soak wooden skewers in water for 10 minutes to prevent burning during grilling. Place the carrot chunks in a medium bowl with 2 tablespoons water, cover with plastic wrap pierced a few times with a fork, and microwave to steam for 2 to 3 minutes until just tender but still firm. Set aside with the daikon chunks.
4. Reduce the marinade: Remove pork from the marinade, reserving the liquid. Pour the reserved marinade into a saucepan and bring to a boil over medium-high heat. Lower the heat and simmer for 5 to 7 minutes until it thickens slightly and coats the back of a spoon. Set aside for basting.
5. Preheat the grill: Heat your grill to medium-high for about 3 minutes to get it ready for cooking.
6. Assemble and season the skewers: Thread pork, steamed carrots, and daikon chunks alternately onto the skewers. Brush them lightly with vegetable oil and season evenly with kosher salt and freshly ground black pepper.
7. Grill the kebabs: Place the skewers on the grill and cook for 5 minutes, turning every minute to ensure even cooking. Afterward, baste the kebabs with the reduced marinade after each flip and continue grilling for an additional 3 to 5 minutes until the pork reaches an internal temperature of 145ºF.
8. Serve: Transfer the cooked skewers to a serving platter, drizzle generously with the chilled cucumber nước chấm sauce, and enjoy your flavorful Bánh Mì Kebabs.

Notes

• Soaking wooden skewers prior to grilling prevents them from burning.
• Use an instant-read thermometer to ensure pork is safely cooked to 145ºF.
• Steaming carrots before grilling helps them cook evenly without drying out on the grill.
• The cucumber nước chấm can be prepared in advance and chilled for better flavor development.
• Bird’s eye chili is optional; omit or adjust quantity to control heat level.

Keywords: Bánh Mì Kebabs, Vietnamese kebabs, grilled pork skewers, cucumber nước chấm, Vietnamese marinade, grilled pork, summer skewers