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Lemongrass Pork Skewers with Pea and Rice Noodle Salad

Lemongrass Pork Skewers with Peas and Rice Noodle Salad

A lemongrass marinade gives these Lemongrass Pork Skewers with Peas and Rice Noodle Salad a delicious twist! 
Course Main Course
Prep Time 15 minutes
Cook Time 8 minutes
Marinating 30 minutes
Total Time 23 minutes
Servings 4 servings
Calories 745kcal


  • 2.2 pounds of pork tenderloin cut into 1 inch cubes
  • 1/3 pound snow peas trimmed and sliced
  • 1/4 pound sugar snap peas trimmed
  • peanut oil for brushing
  • 1 cucumber peeled, seeded and diced
  • 2 cups betel leaves I omitted
  • 8 ounces of vermicelli rice noodles cooked per directions
  • baby lemon balm leaves to server optional

Lemongrass Marinade

  • 2 stalks lemongrass white part only, thinly sliced
  • 1 clove garlic
  • 1 x 1 inch piece of ginger peeled and finely grated
  • 1 tablespoon honey
  • 2 tablespoons fish sauce
  • 1/4 cup peanut oil


  • 1 tablespoon fish sauce
  • 2 tablespoons lime juice
  • 1 tablespoon finely grated palm sugar
  • 1 teaspoon soy sauce
  • 1 small green chili thinly sliced


  • Make the marinade by processing the lemongrass, garlic, ginger, honey, fish sauce and oil in a small food processor - and place in a ziploc bag. Add the pork to the bag and marinate in the refrigerator for 30 minutes.
  • Make the dressing by combing the fish sauce, lime juice, palm sugar, soy sauce and chili in a small mason jar. Cover with a lid and shake to combine. Set aside.
  • Thread the pork onto metal skewers. Heat a grill to medium-high heat. Brush the skewers with oil and grill for 2-3 minutes per side. Place the peas, cucumber and noodles on a serving platter drizzle with the dressing. Top with the pork skewers and lemon balm to serve.


Calories: 745kcal | Carbohydrates: 68g | Protein: 60g | Fat: 23g | Saturated Fat: 5g | Cholesterol: 162mg | Sodium: 1381mg | Potassium: 1324mg | Fiber: 3g | Sugar: 8g | Vitamin A: 775IU | Vitamin C: 50.5mg | Calcium: 345mg | Iron: 17.6mg