Walk through Vietnam's capital city, Saigon, and you're sure to come across all sorts of tantalizing street food vendors. Bring that authentic experience to your own home kitchen with these ground pork skewers flavored with our own fragrant seasoning blend. Next to a tangy dipping sauce and fresh ginger slaw, you don't need your passport to experience these Southeast Asian flavors.
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substitute ingredient. Not to worry! We make sure every ingredient
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You Will Need
Before You Cook
Prepare the Ingredients
Trim and thinly slice green onions on an angle, keeping white and green portions separate. Mince half the green portions of green onions. Trim cucumbers and thinly slice into rounds. Stem, seed, and slice Fresno chile into thin rounds.
Make the Dipping Sauce
Combine 1 tsp. seasoning blend (reserve remaining for pork), 1 tsp. ginger (reserve remaining for slaw), 2 Tbsp. seasoned rice vinegar (reserve remaining for slaw), and minced green portions of green onion in a small bowl. Set aside for flavors to marry.
Make the Ginger Slaw
Add red cabbage, cucumbers, Fresno chile (to taste), remaining ginger, remaining seasoned rice vinegar, 2 tsp. olive oil, ¼ tsp. salt, and a pinch of pepper to a medium mixing bowl. Toss to combine and set aside.
Make the Skewers
Mix together ground pork, white portions of green onions, remaining seasoning blend, and ½ tsp. salt in a medium mixing bowl. Separate mixture into six balls and place a skewer through each ball. Use your hand to press and flatten pork mixture around each skewer, resulting in roughly 4" long cylinders. Place on prepared baking sheet. Cover exposed ends of skewers with foil.
Broil the Skewers
Place pork skewers under broiler until browned, 3-5 minutes. Carefully remove baking sheet from oven, flip skewers, and re-cover ends of skewers with foil. Broil until browned and pork reaches a minimum internal temperature of 145 degrees, 3-5 minutes. Remove from broiler and rest 2 minutes.
Plate the Dish
Place slaw on plate and top with skewers. Serve dipping sauce for the pork on the side. Garnish with remaining green portions of green onions.
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