SS Superior Sauce USA

Recipe

Honey Lime Vietnamese Vegetables Grilled Skewers with snap peas

VietnameseVegetablesDinnerGrillingVietnamDairy FreeVeganVegetarian

Honey Lime Vietnamese Vegetables Grilled Skewers with snap peas is an easy Vietnamese-style recipe with vegetables, bean sprouts, rice or salad, and a simple honey lime sauce. The directions are written by minute, heat level, and cookware so the meal is easy to follow.

Yield4 side servings or 2 main servings
Prep Time19 minutes
Cook Time10 minutes
Total Time29 minutes

Why this easy recipe works

Honey Lime Vietnamese Vegetables Grilled Skewers with snap peas is built for home cooks who want clear timing and familiar cookware. The sauce gives the dish a balanced sweet, savory, tangy flavor, and the vegetables keep the meal fresh.

Cookware and heat guide

  • Cookware: outdoor grill or grill pan
  • Heat: medium-high heat
  • Best side: rice or salad

Helpful answer

Prep the sauce before the pan gets hot, keep the protein in one layer, and add the sauce near the end so it coats the food without burning.

Ingredients

What you need

  • 5 cups mixed vegetables cut into bite-size pieces
  • 2 cups bean sprouts, cut into bite-size pieces
  • 1 cup rice or salad
  • 2 tablespoons neutral oil, divided
  • 3 tablespoons sweet chili sauce
  • 2 tablespoons soy sauce
  • 1 tablespoon rice vinegar or lime juice
  • 1 teaspoon toasted sesame oil
  • 2 cloves garlic, finely chopped
  • 1 teaspoon fresh ginger, finely grated
  • 2 tablespoons chopped cilantro and mint
  • 1 teaspoon sesame seeds or crushed peanuts, optional

Directions

How to make it

  1. Minute 0-6, cutting board and skewers: cut vegetables into similar-size pieces so they cook evenly. Thread the protein and bean sprouts onto skewers.
  2. Minute 6-9, small bowl: whisk lime juice, garlic, soy sauce, sweet chili sauce, and a splash of rice vinegar. Reserve 2 tablespoons for serving.
  3. Minute 9-12, grill or grill pan: preheat to medium-high heat and oil the grates lightly.
  4. Minute 12-20, grill: cook the skewers, turning every 2 minutes, until browned on all sides.
  5. Minute 20-24, grill: brush with sauce and cook until sticky and cooked through. Cook vegetables until crisp-tender, not mushy.
  6. Minute 24-30, platter: rest for 3 minutes, add cilantro and mint, and serve with rice or salad.

Tips

Make it yours

  • Keep the pan at medium-high heat; lower the heat if the sauce darkens too fast.
  • Cut bean sprouts evenly so the pieces cook at the same speed.
  • Make the sauce before cooking so the final toss takes less than 2 minutes.
  • For meal prep, store the sauce separately and reheat gently.

Where to buy

Shop key ingredients

Choose the retailer that works best for you. Prices and availability may vary by store and location.