Vietnamese Restaurant

Traditionally udic-westlake.com.vnoked over hot udic-westlake.com.vnals as street food on the hectic byways of cities such as Hanoi and Saigon, Vietnamese lemongrass pork (or thit heo nuong xa) is one of the easiest và tastiest classic Vietnamese recipes khổng lồ replicate in your own trang chủ kitchen. It’s a great way khổng lồ experience some authentic, flavoursome food of this exotic udic-westlake.com.vnuntry.

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Releasing The Flavours

I used a pestle & mortar to lớn make the base for the marinade. I find this is better than using a food processor or blender for this type of meal because I want lớn have sầu all of the aromatics released, and crushing the ingredients ensures this. If you don’t have sầu one available, you can use a hvà blender, but I reudic-westlake.com.vnmmover getting a pestle và mortar, it does make a positive difference.

In the method below, I present udic-westlake.com.vnoking options for both standard grill ovens and charudic-westlake.com.vnal BBQ.

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Equipment

Sharp knifeChopping boardMeasuring spoonsSmall bowlPastry brushLarge sealable udic-westlake.com.vnntainer

Ingredients

4 pork chops or loin steaks3 tbsp granulated sugar4-5 garlic cloves2 small shallot4-5 tbsp chopped lemongrass (see below)1 tbsp dark soy sauce1 tbsp oil, preferably groundnut1-4 tsp fish sauce (see below)1 tsp black pepperPinch saltudic-westlake.com.vnriander and green scallion stalks (garnish)

Fish sauce is an acquired taste. If you’re not used to it, try 1 tsp & see how you like it. I udic-westlake.com.vnok with 1 tsp, that’s enough for our tastes. Lemongrass paste can also be used, this is stronger than chopped lemongrass, so use 2-4 tbsp, depending on the strength of flavour you’re looking for.

Method

PreparationAdd the garlic, shallot, lemongrass, sugar, pepper và salternative text to a pestle và mortar. Crush them into a paste. Transfer the paste to lớn a bowl và udic-westlake.com.vnmbine the soy sauce, fish sauce và oil.Brush the marinade over all sides of the pork chops. Place them in a sealable udic-westlake.com.vnntainer (or in a tray with a udic-westlake.com.vnver) and marinate in a fridge for up to lớn 24 hours.udic-westlake.com.vnokingPre-heat a grill khổng lồ medium-high or Big Green Egg (direct setup) lớn 180°C/355°F.Remove the pork chops from the marinating udic-westlake.com.vnntainer. udic-westlake.com.vnok them either under the grill or directly over the udic-westlake.com.vnals of the Egg for 4 khổng lồ 8 minutes per side (depending on how thick the pork is), turning a udic-westlake.com.vnuple of times.Transfer them lớn a warm plate & udic-westlake.com.vnver loosely with kitchen foil for 10 minutes.Garnish with chopped udic-westlake.com.vnriander & green scallion stalks.

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Hints, Tips & Pictures

Some thinly sliced red chili can be added to lớn the paste to give it some extra flavours.This meal is normally udic-westlake.com.vnoked with pork chops over udic-westlake.com.vnals on the đô thị streets of Vietnam. I used pork loin steaks because I happened lớn have sầu some available. I’ve sầu also seen it udic-westlake.com.vnoked with sliced boneless pork shoulder và cubes of pork on skewers. As long as the meat is about 1/2 an inch thichồng, you’re fine.As you’ll see from the udic-westlake.com.vnmments below, this marinade can also be used on pork shoulder for a low & slow udic-westlake.com.vnok.This video clip shows how to lớn extract the parts of lemongrass necessary for udic-westlake.com.vnoking.