Chef Robert Danhi Demonstrates Chopstick Grilling TechniqueChef 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.