Ingredients
6 tbsp. hot water
2 tbsp. granulated sugar
2 tbsp. fish sauce
1 tbsp. plus 2 tsp. lime juice
1/4 c. 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
2 tbsp. fish sauce
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
Preparation
Step 1Make the cucumber nước chấm: In a medium bowl, whisk together all the ingredients. Transfer to the fridge until ready to serve.Step 2Make the kebabs: In a large bowl, whisk together soy sauce, honey, fish sauce, and oil until thoroughly combined. Add pork and cover with plastic wrap. Refrigerate for at least 1 hour, or up to 2 hours.Step 3Soak skewers in a shallow pan filled with water for 10 minutes to prevent scorching. In a medium bowl, add carrots and 2 tablespoons of water. Cover bowl with plastic wrap and use a fork to pierce plastic a few times. Transfer bowl to a microwave and steam carrots until just beginning to soften (but still have some bite), 2 to 3 minutes.Step 4Remove pork from marinade and transfer marinade to a medium saucepan. Bring sauce to a boil over medium-high heat, then reduce to a simmer. Cook until the sauce is reduced slightly and coats the back of a spoon, 5 to 7 minutes. Set aside.Step 5Preheat grill to medium-high for 3 minutes. Thread pork, carrots, and daikon onto skewers. Brush skewers with a bit of neutral oil and season with salt and pepper.Step 6Grill kebabs for 5 minutes, flipping every minute or so to ensure even cooking. After 5 minutes, start brushing the kebabs with the reduced marinade after each flip, and cook for an additional 3 to 5 minutes, or until the thickest piece of pork reaches 145ºF on an instant read thermometer.Step 7Transfer skewers to a platter, drizzle with the cucumber nước chấm and serve.
An ideal way to get that classic bánh mì taste? With these kebabs! Par-cooked carrots and slightly sweet daikon grill up nicely with thick pieces of pork chop. And they’re perfectly matched with a straightforward combo of fish sauce, soy sauce, and honey. Of course, most bánh mì include cilantro and cucumber, so instead of trying to slide them onto a skewer, we added those ingredients to a nước chấm. Nước chấm is a common Vietnamese dipping sauce that’s served with a variety of dishes. The version below adds a wallop of freshness and herbaceousness in the form of the cukes and cilantro. Drizzle it over the kebabs and maybe with a bit of spicy mayo and you basically have a bánh mì on a stick! Tried this recipe? Let us know how it came out in the comments below!
