Vietnamese Style Grilled Lemongrass Pork


Vietnamese Style Grilled Lemongrass Pork

Thit Heo Nuong Xa or Vietnamese Style Grilled Lemongrass Pork are grilled pork pieces usually served as a side dish to fried noodle and noodle soups. These addictive meat dish are sweet and savoury and sometimes with a sticky outer layer. The secret on this recipe is the marinade used and the way it is cooked, the thickness of pork is a key element which gives it maximum exposure to the heat and cooking the inside in a short amount of time making it still juicy while quickly caramelizing the outer layer.

Best enjoyed with noodle soup dishes, topping over fried noodles of just plain rice with Asian salad on the side

Ingredients

800g Pork Shoulder, sliced to about 1/2 inch thick pieces

Ingredients (Marinade)

6 cloves garlic, minced
2 pcs shallots, roughly chopped
2 stalk lemongrass (white part only)
1 tbsp dark soy sauce
1/4 cup fish sauce
3 tbsp oil
freshly ground black pepper
1/2 cup honey

Method

1. Place all marinade ingredients in a food processor except for the honey, process until it becomes a paste.
2. Place pork in a deep bowl and pour marinade mix, coat pork pieces evenly then cover your bowl. Marinate for 24 hours.
3. Remove 2 hours from fridge before cooking, then cook over charcoal barbecue for best results. On medium high heat grill each side for 3-4 minutes.
4. Dip each pork pieces in honey and grill for 2 more minutes on side.
5. Serve while hot.

Vietnamese Style Grilled Lemongrass Pork Wide

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34 thoughts on “Vietnamese Style Grilled Lemongrass Pork

  1. Interesting recipe I’ll try soonest:heavy on fish sauce and with a long marinating period + the last minute addition of honey really makes it fascinating – I suppose the late minute honey addition ameliorates the strength of the fish sauce?

  2. Pingback: Grilled Lemon Honey Duck Breast | Cooking in Sens

  3. OMG another dish I can taste through my PC screen! I’ll have to sub in sugar-free honey to make it low carb, but that will still taste about the same. Can’t wait to try this.

  4. This is my absolute favorite thing to order at a Vietnamese restaurant. Yum. I like that it’s not too complicated to make at home either.

  5. I just had Vietnamese styled grilled pork over vermicelli today’s lunch! I don’t think the one I usually eat doesn’t have lemongrass, but I love the lemongrass flavor and taste. Great idea! I love this photo, Raymund. Perfect for pinterest. ;)

  6. I am loving this recipe. It looks simple and delightful. I am curious of two things, however. 1) What is the sauce you have in the very first picture? 2) How did you cut your pork? I had a heck of a time cutting mine. I don’t eat meat very often but my partner loves pork. It’s currently marinating.

    Thank you for sharing these wonderful recipes!

    • Hi Kendra,

      To answer your questions
      1. The sauce is called Nuoc Cham, its made out of water, rice vinegar, sugar, fish sauce, garlic, chili just adjust to your likeness. Usually use the 1:1 ration for water and fish sauce then a dash or rice vinegar.
      2. For the cutting part I press it firmly by palm in a cutting board and slice it in the middle (between your palm and board) using a very sharp knife. Then I have 2 pieces, I then process it gain using the same technique now I have 4 pieces, then so on…

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