Thit Nuong - Grilled Lemongrass Pork
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Time
prep 2:00
total 2:15
Ingredients
| 1 lb. | pork with md. fat (thin-sliced pork butt, fast-fry chops, etc.) |
Marinade
| 2 stalks | lemongrass, outer layers and ends removed | | 1 piece | 1-inch ginger, chopped | | 2 cloves | garlic, chopped | | 3 tbsp. | good fish sauce (a Viet brand if you can find one) | | 2 | limes | | 3 tbsp. | white sugar or | | palm sugar |
Nuoc Cham Dipping Sauce
| 3 tbsp. | fish sauce | | 2 | limes | | 1 tbsp. | sugar | | Shredded carrots and chilis |
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Instructions
Combine all marinade ingredients in a blender or food processor and blend until smooth.
Pour marinade over meat in non-reactive container and marinate for at least 1.5 hours - up to overnight.
Mix nuoc cham ingredients until sugar is dissolved. Set aside and refrigerate.
Preheat grill or broiler. Grill meat until cooked. Careful that it doesn't burn as there is a lot of sugar. Use a charcoal fire for that streetside authentic flavour.
Serve on rice (com), rice vermicelli (bun) or a french roll (banh mi) with nuoc cham on side. Add some raw veggies like lettuce, pickled daikon and carrots, cilantro, chilis.
Sriracha/tuong ot/sambal oelek chili sauce also delicious with this.
Author's Comments
Vietnamese street food. This recipe is cheap, easy and f***in delicious. Can be served on a bun or with bun (rice vermicelli), or just eaten by itself. Works best with skewers or thin chops.
This recipe also works with beef, chicken and prawns. (Haven't tried other traditional Viet meats such as rats, cats or dog)
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lemongrass pork, thit nuong