Pork shoulder mince is combined with fresh lemongrass, garlic and shallot, then seasoned with fish sauce, oyster sauce and a touch of caster sugar. This mixture is carefully shaped around skewers and grilled over direct heat until the outside is beautifully caramelised and charred, locking in the juicy flavour and tender texture. The result is a balanced, fragrant skewer that’s both simple and satisfying.

These Vietnamese lemongrass pork skewers work well as an everyday BBQ dish because the ingredients are straightforward and seasonal, and the cooking method is quick but precise. Grilling over direct heat allows the sugars in the marinade to caramelise without drying out the meat, while the aromatic herbs and spices keep the flavour fresh and clean. Served over rice noodles with fresh herbs and a classic nuoc cham dipping sauce, this dish brings a light, vibrant element to the fire-cooked table.

This recipe fits the Smoke & Soil ethos perfectly—using the BBQ as a tool to enhance natural flavours without fuss, focusing on whole ingredients and clean cooking techniques. It’s approachable, adaptable and rewarding, making it a reliable choice for those who want to enjoy good food over fire without overcomplicating the process.