Chef Robert Danhi Demonstrates Chopstick Grilling Technique

Chef Robert Danhi has been around the globe and into the streets, seeking out deliciousness in small alleyways and busy markets. A consultant and expert in Southeast Asian food, Danhi has written two award-winning cookbooks based on his travels into Southeast Asia, and lives by the motto: “Life is a flavorful adventure, enjoy every bite!”

RECIPE: Chopstick Grilled Lemongrass Pork with Black Pepper Caramel, Viet-Herbs and Roasted Peanuts

He recently prepared Chopstick Grilled Lemongrass Pork with Black Pepper Caramel, Viet-Herbs and Roasted Peanuts at a street food event during the 2014 Pork Summit with the National Pork Board at the Culinary Institute of America’s Greystone Campus. This was adventure on a chopstick, to be sure.

And the adventurous dish also has a practical side. In Southern Vietnam, vendors prepare skewers with this method, hunched over little flaming grills, ready to sell to a hungry crowd. Splitting a chopstick, nestling the meat inside and tying it up neatly with a shred of banana leaf makes the dish easy to grill and also portable.

The finished skewers could go onto a small plate for an upscale presentation, or could be wrapped in foil for some adventure to grab and go.

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