Long nuong Nha Trang is a beloved Vietnamese street food from the coastal city of Nha Trang: juicy, lemongrass-marinated pork skewers grilled over hot coals and served with fresh herbs, rice paper, and a tangy dipping sauce. This recipe recreates the authentic balance of savory, sweet, and aromatic flavors at home, using a simple pan or grill to achieve that irresistible charred exterior and tender interior. It’s a fun, interactive meal that brings the vibrant flavors of Vietnam to your table.
Ingredients
- 1.5 lb (680 g) pork shoulder or pork butt, sliced into thin strips
- 3 stalks lemongrass, minced (about 3 tbsp)
- 3 cloves garlic, minced
- 1 shallot, minced
- 2 tbsp (30 ml) fish sauce
- 1 tbsp (15 ml) soy sauce
- 2 tbsp (25 g) brown sugar
- 1 tbsp (15 ml) honey
- 1 tsp (5 ml) dark soy sauce (for color, optional)
- 1/2 tsp black pepper
- 1/2 tsp five-spice powder (optional)
- 2 tbsp (30 ml) vegetable oil, plus more for grilling
- Wooden skewers, soaked in water for 30 minutes
For Serving
- Rice paper wrappers
- Fresh lettuce leaves
- Fresh herbs: mint, cilantro, Thai basil
- Pickled carrots and daikon (do chua)
- Sliced cucumber
- Nước chấm (dipping sauce: see below)
Nước Chấm (Dipping Sauce)
- 1/4 cup (60 ml) fish sauce
- 1/4 cup (60 ml) warm water
- 2 tbsp (25 g) sugar
- 1 tbsp (15 ml) lime juice
- 1 clove garlic, minced
- 1-2 Thai bird chilies, sliced (optional)
Instructions
- Prepare the marinade: In a large bowl, combine the minced lemongrass, garlic, shallot, fish sauce, soy sauce, brown sugar, honey, dark soy sauce (if using), black pepper, five-spice powder (if using), and vegetable oil. Stir until the sugar dissolves.
- Marinate the pork: Add the sliced pork to the marinade and mix well, ensuring every piece is coated. Cover and refrigerate for at least 2 hours, or up to 24 hours for deeper flavor. (This marinating time is essential for tender, flavorful meat; do not skip it.)
- Soak the skewers: If using wooden skewers, soak them in water for at least 30 minutes to prevent burning.
- Thread the pork: Thread the marinated pork slices onto the skewers, folding or weaving them so they lie flat and cook evenly. Leave a small gap between pieces for even cooking.
- Preheat the grill or pan: Heat a grill, grill pan, or large skillet over medium-high heat. Lightly oil the grill grates or pan.
- Grill the skewers: Place the skewers on the hot grill. Cook for 3-4 minutes per side, or until nicely charred and cooked through. The pork should reach a safe minimum internal temperature of 145°F (63°C) as measured by a food thermometer, with a 3-minute rest before serving. (USDA FSIS safe minimum for whole cuts of pork.)
- Rest and serve: Transfer the cooked skewers to a plate and let them rest for 3 minutes. Serve hot with rice paper, lettuce, herbs, pickled vegetables, and nước chấm.
Make the Nước Chấm
- In a small bowl, combine the fish sauce, warm water, and sugar. Stir until the sugar is fully dissolved.
- Add the lime juice, minced garlic, and sliced chilies. Stir and set aside. (Can be made ahead and refrigerated for up to 1 week.)
Tips
- Don’t skip the marinade time: The lemongrass and fish sauce need time to penetrate the pork. At least 2 hours is good, but overnight yields the best flavor and tenderness.
- Slice pork thinly: For faster cooking and easier skewering, slice the pork into thin, even strips. If the pork is partially frozen, it’s easier to slice thinly.
- Control the heat: If using a grill, keep the heat medium-high. Too high will burn the sugar in the marinade before the pork is cooked through. If using a pan, don’t overcrowd; cook in batches if needed.
- Substitutions: If you don’t have lemongrass, use 1 tablespoon of lemongrass paste (often sold in tubes) or substitute with 1 teaspoon of grated lemon zest for a similar citrusy note. For a gluten-free version, use tamari instead of soy sauce.
Serving Suggestions
Serve the long nuong Nha Trang as a DIY wrap: place a piece of pork on a rice paper wrapper, add lettuce, herbs, pickled carrots and daikon, and a slice of cucumber. Roll it up tightly and dip into the nước chấm. This is traditionally a communal dish, perfect for gatherings. You can also serve it over steamed rice or rice noodles for a simpler meal.
Variations
- Chicken version: Substitute chicken thighs for pork. Cook to an internal temperature of 165°F (74°C).
- Spicy version: Add 1-2 minced Thai bird chilies or a teaspoon of chili garlic sauce to the marinade for extra heat.
- Honey-glazed: Brush the skewers with extra honey during the last minute of grilling for a sweeter, stickier glaze.
- Oven-baked: If you don’t have a grill, bake the skewers on a foil-lined baking sheet at 400°F (200°C) for 15-20 minutes, then broil for 2-3 minutes to char the edges.
Storage and Reheating
Store leftover grilled pork skewers in an airtight container in the refrigerator for up to 3-4 days. To reheat, place them in a skillet over medium heat with a splash of water or oil, or wrap in foil and warm in a 350°F (175°C) oven for 5-10 minutes. The microwave works, but the texture will be softer. The nước chấm can be stored separately in the refrigerator for up to 1 week.
Frequently Asked Questions
Can I use pork belly instead of shoulder? Yes, pork belly will be richer and more tender, but it can be fattier. Slice it thinly and grill quickly over high heat to render the fat.
What if I don’t have lemongrass? Lemongrass is key to the authentic flavor, but you can substitute with 1 tablespoon of lemongrass paste (often sold in tubes) or 1 teaspoon of grated lemon zest. The flavor will be slightly different but still delicious.
How long should I marinate the pork? At least 2 hours, but overnight (8-24 hours) is best. The longer marination allows the flavors to penetrate deeply and tenderizes the meat.
Can I cook these on a stovetop grill pan? Absolutely. A grill pan works perfectly. Heat it over medium-high heat, lightly oil it, and cook the skewers as directed, turning occasionally for even charring.
What is the safe internal temperature for pork? The USDA FSIS recommends cooking whole cuts of pork to a safe minimum internal temperature of 145°F (63°C), followed by a 3-minute rest. Use a food thermometer to check.
Can I make this ahead of time? You can marinate the pork and prepare the nước chấm up to 24 hours in advance. Grilling is best done just before serving, but leftovers can be stored and reheated as described.
Related
- Rasgulla vs Rasmalai: Key Differences & Recipes
- Rava Malpua Recipe (Semolina Pancakes in Syrup)
- Rasgulla Making Machine: How to Use One at Home
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).