today is Oct 05, 2022

In my twenties, I spent five years in Upstate New York. During those years, one of my favorite restaurants is a family own Vietnamese restaurant in the college town simply named Vietnam Restaurant. It’s not the cheapest place, there’s always “Chinese” restaurant for that, but the food is simply marvelous. My favorite among the menu is vermicelli bowl, especially the ones that come with this Vietnamese skewered pork. As it turns out, it is super easy to recreate this dish at home!

Vietnamese Skewered Pork

Vietnamese Skewered Pork

Charcoal grill? Stovetop? Oven?

Let’s not kid ourselves here. The best way to make these babies is by charcoal grilling. But since it’s winter, and it’s crazy cold (-20 Celsius cold!), I make this in my oven instead.

If you have a grill pan, you can cook these on stove top too. I’ll just assume you are willing to entertain me and you are going to use your oven, yes? But if you want to go ahead and do the charcoal grilling thing, feel free to do so.

Vietnamese Skewered Pork

Vietnamese Skewered Pork

Marinating is key

This recipe is so stupid simple, I don’t think anyone can botch it. Just need to marinate the thinly sliced pork for at least 2 hours, then thread into bamboo skewers, and cook with your preferred cooking method.

Though it is possible to get good result with only 2 hours of marinating, I highly suggest sticking the whole thing in the fridge overnight. Your patience will be rewarded.

Also, it is almost a guarantee that there will be leftover marinating sauce once you thread all the pork with the bamboo skewers. Those are really good as basting sauce, so don’t throw it away.

Vietnamese Skewered Pork

Vietnamese Skewered Pork