Quầy khoai lang nướng mùa đông
Quầy khoai lang nướng mùa đông is a easy Vietnamese recipe that serves 4. 350 calories per serving. Recipe by Cô Nàng Bán Khoai on YouTube.
Prep: 15 min | Cook: 20 min | Total: 45 min
Cost: $48.15 total, $12.04 per serving
Ingredients
- 8 pieces Pork Sausages (Vietnamese style) (about 100 g each, skin on)
- 4 medium Sweet Potatoes (Khoai Nường) (peeled and cut into 1‑inch wedges)
- 6 large Oranges (fresh, room temperature)
- 2 tablespoons Olive Oil (for tossing potatoes)
- 1 teaspoon Sea Salt (adjust to taste)
- ½ teaspoon Black Pepper (freshly ground)
- ¼ teaspoon Paprika (optional) (for extra color on potatoes)
Instructions
Prepare Sweet Potatoes
Wash, peel, and cut the sweet potatoes into 1‑inch wedges. Toss them in a bowl with olive oil, sea salt, black pepper, and optional paprika.
Time: PT5M
Preheat Grill
Heat the grill or grill pan over medium‑high heat until the grates are hot (about 200‑220°C).
Time: PT5M
Temperature: 200-220°C
Grill Sweet Potatoes
Place the seasoned sweet potato wedges on the grill, turning every 3‑4 minutes, until golden and tender, about 12‑15 minutes total.
Time: PT15M
Temperature: 200°C
Grill Sausages
Place the pork sausages on the grill perpendicular to the grates. Grill, turning frequently, until the skin is crisp and the interior reaches 71°C, about 8‑10 minutes.
Time: PT10M
Temperature: 180°C
Squeeze Fresh Orange Juice
While the sausages finish, cut the oranges in half and juice them using the juicer. Strain if desired and pour into glasses.
Time: PT5M
Plate and Serve
Arrange the grilled sausages on newspaper sheets or a plate, add the roasted sweet potatoes, and serve each with a glass of fresh orange juice.
Time: PT0M
Nutrition Facts
- Calories
- 350
- Protein
- 15 g
- Carbohydrates
- 45 g
- Fat
- 12 g
- Fiber
- 5 g
Dietary info: Gluten‑Free, Dairy‑Free
Allergens: Pork, Citrus
Ingredient Substitutions
- Instead of Pork Sausages (Vietnamese style): Chicken sausage, Beef sausage
- Instead of Sweet Potatoes (Khoai Nường): Regular sweet potatoes, Yam
- Instead of Oranges: Mandarin oranges, Citrus juice (store‑bought)
- Instead of Olive Oil: Vegetable oil, Canola oil
- Instead of Sea Salt: Kosher salt, Table salt
- Instead of Black Pepper: White pepper
- Instead of Paprika (optional): Smoked paprika, Chili powder
Equipment Needed
- Grill or Grill Pan
- Juicer (manual or electric)
- Cutting Board
- Chef’s Knife
- Mixing Bowl
- Tongs
- Serving Plate or Newspaper sheets (optional)
- Measuring Spoons (optional)
Critical Steps — Do Not Skip
- Ensuring the grill is hot before adding potatoes and sausages.
- Grilling sausages until the skin is crisp but not burnt.
- Juicing oranges right before serving to preserve freshness.
Chef Tips from the Video
- For an authentic street‑food feel, wrap each grilled sausage in a piece of newspaper for a few seconds; the paper absorbs excess fat and adds a subtle smoky aroma.
- Add a pinch of smoked paprika to the sweet potatoes for extra depth.
- Serve the orange juice over ice for a refreshing contrast to the hot sausages.
Troubleshooting
Sausages are soggy instead of crisp
Increase grill heat and press the sausages gently with tongs to improve contact with the grates.
Orange juice is watery
Roll the oranges on the countertop before cutting to release more juice, and use a fine‑mesh strainer.
Sweet potatoes are undercooked
Cover the grill with a lid for the last 5 minutes or finish them in a preheated oven at 200°C.
Storage
Refrigerator: Store leftover sausages and potatoes in airtight containers for up to 2 days.
Freezer: Freeze cooked sausages in a zip‑lock bag for up to 1 month; thaw before reheating.
Room temperature: Do not keep fresh orange juice at room temperature for more than 1 hour.
Make-Ahead Tips
- Cut and season the sweet potatoes a few hours ahead; keep them covered in the fridge.
- Pre‑squeeze orange juice and store it in a sealed bottle in the fridge; give it a good shake before serving.
Frequently Asked Questions
What is the cultural significance and history of grilled pork sausages with fresh orange juice in Vietnamese street food?
Grilled pork sausages (xúc xích) paired with freshly squeezed orange juice are a beloved snack sold at night markets and small stalls across Vietnam. The combination offers a balance of savory, smoky meat and sweet, refreshing citrus, making it a popular choice for students and commuters looking for a quick energy boost.
What are the traditional regional variations of grilled sausage and orange juice snacks in Vietnam?
In the north, sausages are often marinated with fish sauce and served with lime; in the south, they may be sweeter and paired with sugar‑cane juice. The orange‑juice version is especially common in central cities where citrus orchards are nearby.
How is grilled sausage traditionally served in Vietnamese street stalls like the one run by Cô Nàng Bán Khoai?
Stalls typically grill the sausages on a small charcoal grill, then wrap each hot sausage in a piece of newspaper or paper for a few seconds to keep it warm and slightly smoky before handing it to the customer, often with a cup of freshly squeezed orange juice.
What occasions or celebrations feature grilled sausages and orange juice in Vietnamese culture?
These snacks are common during school dismissals, night‑market festivals, and informal gatherings such as birthday parties or community events where quick, portable food is needed.
What authentic ingredients are essential for making grilled pork sausages with orange juice, and what are acceptable substitutes?
Authentic ingredients include Vietnamese‑style pork sausages, fresh sweet potatoes (khoai nường), and ripe oranges. Substitutes can be chicken or beef sausages, regular sweet potatoes, and any citrus juice if oranges are unavailable.
What are the most common mistakes to avoid when making grilled sausages with fresh orange juice at home?
Common errors include grilling the sausages on low heat, which makes the skin soggy; over‑cooking the sweet potatoes, turning them mushy; and juicing oranges too early, causing the juice to oxidize and lose flavor.
Why does this recipe use a hot grill instead of baking the sausages in the oven?
Grilling creates the characteristic crispy skin and smoky aroma that cannot be replicated in an oven. The high direct heat also cooks the sausages quickly, preserving juiciness inside.
Can I make the grilled sausage and orange juice snack ahead of time and how should I store it?
Yes. Cooked sausages can be refrigerated for up to 2 days and reheated on a skillet. Fresh orange juice should be stored in a sealed bottle in the fridge and consumed within 24 hours for best flavor.
What texture and appearance should I look for when the sweet potatoes are perfectly roasted?
The wedges should be golden‑brown on the outside, slightly crisp at the edges, and fork‑tender inside. A light dusting of paprika adds a reddish hue that signals caramelization.
How do I know when the grilled sausages are done cooking?
The sausage skin should be deeply browned and crisp, and an internal temperature of 71°C (160°F) measured with a meat thermometer indicates they are safely cooked through.
What does the YouTube channel Cô Nàng Bán Khoai specialize in?
The YouTube channel Cô Nàng Bán Khoai focuses on simple, street‑food‑style Vietnamese recipes, especially those sold from small stalls such as grilled meats, sweet potatoes, and fresh fruit drinks, with practical tips for home cooks.
How does the YouTube channel Cô Nàng Bán Khoai's approach to Vietnamese street food differ from other cooking channels?
Cô Nàng Bán Khoai emphasizes real‑world stall techniques—like using newspaper to wrap sausages and squeezing fresh juice on the spot—while keeping recipes low‑cost and using ingredients readily found in local markets, unlike many channels that focus on elaborate plating.
Last updated: September 6, 2026
