Grilled Vietnamese Pork Chopsticks with Lemongrass Glaze

  • 1:15 TIME
  • 10 Portions
  • 178 calories



Pork, leg or pork belly, fatty, cut into wafers about 1-1/2' and 1/8' thick1.5 lb
Maggi Seasoning, 2 tbsp.1 fl.oz
Vegetable oil, 1 tbsp.0.5 fl.oz
Light brown sugar, or Palm sugar, 1 tbsp.0.5 oz
Shallot, minced, 1 tbsp.0.5 oz
Garlic, minced, 1 tbsp.0.5 oz
Fish sauce, 1 tsp.5 g
Black pepper, ground, 1 tsp.0.5 oz
Thai Sweet Chili Sauce, 1/2 cup4 fl.oz
Maggi Seasoning1 tsp
Natural Lemongrass, trimmed, minced, 3 stalks, 2 tbsp.1 oz



  1. Combine the Maggi Seasoning, oil, sugar, shallots, garlic, fish sauce and pepper. Massage into pork. Marinate at least 1 hour.
  2. Slip pork in between split chopsticks. Tie end with banana leaf securing tight in between end and tie knot to secure.
  3. Whisk Thai sweet chili sauce, Maggi Seasoning, and lemongrass until smooth. Set aside.
  4. Grill chopsticks or pork until brown and cooked through. Remove banana leaves and strings.
  5. Drizzle or brush with lemongrass glaze and arrange on service ware.
  6. You will need: 10 Bamboo chop sticks, 10 Banana leaves and Kitchen twine.

Garnish with chopped roasted peanuts and cilantro.

Nutritional Information

Average nutritional values per portion

UnitPer Serving
Energy178 kcal
Protein14 g
Fats, total9 g
Carbohydrate, total11 g
Sugars, total8 g
Fats, saturated3 g
Fiber, total dietary0 g
Sodium486 mg
Calcium25 mg
Cholesterol43 mg
Iron1 mg
Vitamin C1 mg
Vitamin D14 IU