Name: Bánh Mì Kebabs
Prep time: 15 min
Cook time: 15 min
Yield: 4
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 -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Bánh Mì Kebabs

1. 6 tbsp. hot water -

2. 2 tbsp. granulated sugar -

3. 2 tbsp. fish sauce -

4. 1 tbsp. plus 2 tsp. lime juice -

5. 1/4 c. cucumber, finely chopped -

6. 1 tbsp. fresh cilantro, finely chopped -

7. 1 garlic clove, minced -

8. 1 Thai bird's eye chili, thinly sliced (optional) -

9. 3 tbsp. reduced-sodium soy sauce -

10. 3 tbsp. honey -

11. 2 tbsp. fish sauce -

12. 1 tbsp. vegetable oil, plus more for cooking -

13. 1 lb. thick pork chops, cut into 1” pieces -

14. 2 large carrots, peeled and cut into 1” chunks -

15. 2 tbsp. water -

16. 1 large daikon, peeled and cut into 1” chunks -

17. Kosher salt -

18. Freshly ground black pepper -

How to cook deliciously - Bánh Mì Kebabs

1. Stage

Make the cucumber nước chấm: In a medium bowl, whisk together all the ingredients. Transfer to the fridge until ready to serve.

2. Stage

Make 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.

3. Stage

Soak 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.

4. Stage

Remove 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.

5. Stage

Preheat 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.

6. Stage

Grill 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.

7. Stage

Transfer skewers to a platter, drizzle with the cucumber nước chấm and serve.