Vietnamese Pork and Shrimp Paste Skewers

Name: Vietnamese Pork and Shrimp Paste Skewers
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: Vietnamese
Ingredients: 1 lb (450 g) Ground pork (17% fat), room temperature; 2½ tbsp (35 g) Shrimp paste (mam tom), finely minced or stirred smooth; 3 stalks (35 g) Fresh lemongrass, white and light green parts only, minced very fine; 5 large cloves (25 g) Garlic, minced fine; 1 tbsp (15 ml) Fish sauce; 1 tsp (5 g) Granulated sugar; ½ tsp (1½ g) Ground coriander; ½ tsp (3 g) Salt; ¼ tsp (½ g) Black pepper; 1 large (30 g) Large egg white, room temperature; 1 tbsp (15 ml) Neutral oil (vegetable or canola), for brushing the grill; 6 oz (170 g) Soft lettuce leaves (butter or Bibb lettuce), leaves separated (optional); 2 oz (60 g) Fresh herbs (mint, cilantro, basil), tender leaves only (optional); 1 medium (200 g) Cucumber, sliced lengthwise into spears (optional); 1 cup (240 ml) Vietnamese peanut sauce or simple fish sauce dipping sauce (optional)

From the MyKitchenBank Kitchen

Ground pork infused with fermented shrimp paste and fragrant lemongrass, formed onto skewers and grilled until caramelized and smoky. These authentic street-style kebabs feature a juicy, well-seasoned interior with crispy, charred edges—traditionally served with fresh lettuce, herbs, and a savory dipping sauce.

Prep: 20 min
Cook: 15 min
Wait: 34 min
Total: 1 hr 9 min
Makes: 8 skewers (serves 4 as a main course)

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Ingredients

4 servings

1 lb (450 g) Ground pork (17% fat), room temperature
2½ tbsp (35 g) Shrimp paste (mam tom), finely minced or stirred smooth
3 stalks (35 g) Fresh lemongrass, white and light green parts only, minced very fine
5 large cloves (25 g) Garlic, minced fine
1 tbsp (15 ml) Fish sauce
1 tsp (5 g) Granulated sugar
½ tsp (1.5 g) Ground coriander
½ tsp (3 g) Salt
¼ tsp (0.5 g) Black pepper
1 large (30 g) Large egg white, room temperature
1 tbsp (15 ml) Neutral oil (vegetable or canola), for brushing the grill
For serving
6 oz (170 g) Soft lettuce leaves (butter or Bibb lettuce), leaves separated (optional)
2 oz (60 g) Fresh herbs (mint, cilantro, basil), tender leaves only (optional)
1 medium (200 g) Cucumber, sliced lengthwise into spears (optional)
1 cup (240 ml) Vietnamese peanut sauce or simple fish sauce dipping sauce (optional)

Equipment (6)

8 bamboo or metal skewers (10–12 inches long)
Large mixing bowl
Food processor or sharp knife and cutting board
Grill or grill pan
Instant-read thermometer
Small brush for oiling grill grates

Steps

Before you start

If using wooden skewers, soak them in cold water for 30 minutes to prevent burning
Remove the tough outer layers of lemongrass and finely mince only the white and light green parts
Prep all ingredients before mixing—don't let the raw mixture sit around before forming the skewers
Preheat your grill or grill pan to medium-high heat just before cooking

1
Mix the pork paste
- In a large bowl, combine the ground pork, shrimp paste, minced lemongrass, and minced garlic.
- Add fish sauce, sugar, ground coriander, salt, and black pepper.
- Using your hands or a wooden spoon, stir the mixture until it comes together into a sticky, paste-like consistency.
- The smell will be distinctly savory and aromatic.
- Add the egg white and fold gently until just combined; do not overmix, as this will make the cooked skewers dense and tough.
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Ready when: Mixture is sticky, paste-like, and evenly combined with no streaks of raw pork
Tip: Don't overmix—the meat will become dense and gummy. Mix just until the ingredients are evenly distributed.
2
Form the meat around skewers
- Wet your hands with cold water to prevent the sticky mixture from clinging to your fingers.
- Take about 2.5 oz (70g) of the pork mixture and pack it firmly around the lower two-thirds of each skewer, forming a tight cylinder about ½ inch (1.3 cm) thick.
- Leave the top third of the skewer bare to serve as a handle.
- Arrange the formed skewers on a parchment-lined tray.
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Ready when: All skewers are evenly coated with a cylindrical shape and firm to the touch
Tip: Pack the mixture tightly; loose skewers will fall apart on the grill. Rewet your hands frequently to prevent sticking.
3
Chill until firm
- Refrigerate the formed skewers for at least 30 minutes (or up to 4 hours covered with plastic wrap).
- This crucial step allows the mixture to set and firm up, which helps the skewers hold together during grilling and prevents them from unraveling or falling apart over the heat.
4
Heat the grill to medium-highOven 400°F / 205°C
- About 5–10 minutes before you plan to grill, preheat your grill or grill pan to medium-high heat (approximately 400°F / 200°C).
- If using a grill pan on the stovetop, place it over medium-high heat and allow it to heat for 5 minutes until very hot and just beginning to smoke lightly.
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Tip: A properly heated grill will sear the skewers quickly and create a flavorful caramelized crust.
5
Grill over medium-high heatOven 160°F / 70°C
- Lightly brush the hot grill grates or pan with neutral oil.
- Remove the chilled skewers from the refrigerator and carefully place them on the grill, spacing them about 2 inches (5 cm) apart.
- Grill for 12–15 minutes total, turning every 3–4 minutes to ensure even cooking and light caramelization on all sides.
- The exterior should be golden-brown with some charred, crispy spots.
- After 12 minutes, check the internal temperature with an instant-read thermometer inserted into the thickest part of the meat—it should read 160°F (71°C).
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Ready when: Internal temperature reaches 160°F (71°C); exterior is golden-brown with caramelized and lightly charred spots
Tip: Turn frequently to prevent flare-ups and burning. If flames appear under the skewers, move them temporarily to a cooler zone. The meat should be cooked through but still moist inside—do not overcook.
6
Rest before serving
- Transfer the grilled skewers to a clean serving plate and let them rest for 3–5 minutes.
- This brief resting period allows the juices to redistribute throughout the meat.
7
Assemble and serve with wraps
- Serve the warm skewers alongside the lettuce leaves, fresh herbs, and cucumber spears on a platter.
- Guests can slide the meat off the skewer onto a lettuce leaf, add herbs and cucumber, then wrap and dip in peanut sauce or a simple fish sauce dipping sauce made by mixing fish sauce with lime juice, sugar, and sliced Thai chili.
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Tip: The lettuce wraps keep your hands clean and add a fresh, cool, crisp contrast to the hot, savory skewers.

Good to know

Tips

Shrimp paste (mam tom) has a pungent, funky aroma in the jar that can seem overwhelming, but it mellows significantly during cooking and becomes a savory, umami backbone—don't skip it or reduce the amount. If you've never used it, trust the process.
For the most authentic presentation, serve these as part of a 'banh nuong' (grilled meat) platter with fresh vegetables, aromatic herbs, rice paper, and a traditional lime-fish sauce dipping sauce rather than peanut sauce.
If your skewers begin to fall apart on the grill, the mixture was either not chilled long enough or was overmixed. Ensure you chill for the full 30 minutes and handle the raw mixture minimally to avoid developing the meat proteins too much.
For superior caramelization and an authentic smoky flavor, grill these over charcoal rather than gas if you have the option—it mimics the street-vendor experience much more closely.

Make ahead

Form and chill the skewers up to 4 hours ahead. Store them in the refrigerator covered with plastic wrap. Bring them to room temperature for 10–15 minutes before grilling, or grill them directly from the fridge (add 2–3 minutes to the cooking time). Uncooked chilled skewers can also be frozen for up to 2 months; thaw in the refrigerator overnight before cooking.

Storage & reheating

Cooked skewers keep in an airtight container in the refrigerator for up to 3 days. Reheat gently in a 300°F (150°C) oven for 8–10 minutes until warmed through, or eat them cold in salads or with rice the next day. Uncooked chilled skewers can be frozen for up to 2 months; thaw in the refrigerator and cook as directed, or grill from frozen by adding 2–3 minutes to the cooking time.

Substitutions

Shrimp paste (mam tom) → Anchovy paste (2 tbsp / 30g) plus 1 tbsp (5g) finely minced or ground dried shrimp. Anchovy paste provides a similar salty, umami depth. The flavor will shift slightly toward fishiness rather than shrimp sweetness, but the result is still authentic and delicious.
Fresh lemongrass → Zest of 2 limes (about 1 tbsp / 6g) plus 1 tbsp (3g) dried lemongrass rehydrated in 2 tbsp warm water for 5 minutes. Dried lemongrass is more subtle in flavor; fresh is always preferable, but this works in a pinch. The lime zest adds brightness and an extra citrus note.
Ground coriander → Ground cumin or ¼ tsp five-spice powder. Cumin adds earthiness and warmth, while five-spice contributes additional depth and slight sweetness. The overall flavor profile will shift but remain aromatic and appealing.
Large egg white → 1–2 tbsp (15–30 ml) potato starch or cornstarch mixed with a splash of cold water to form a slurry. This provides binding without adding egg flavor. Mix the starch slurry into the pork mixture until it reaches a slightly gluey, sticky consistency before forming onto skewers.