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Bánh Mì Kebabs Recipe

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★★★★★

4.5 from 133 reviews

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.

Ingredients

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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

Find it online: https://flavorsbymaya.com/banh-mi-kebabs-recipe/