Vietnamese Grilled Pork with Lemongrass-Thit Nuong
While visiting Bryan in Chicago, as much as I enjoyed the heavy deep dish pizza and Italian food, I craved some good ol’ homecooked Asian meals. So Bryan cooked another great recipe from his mom while I napped for 3 hours (seems to be a recurring trend…)
Ingredients for Pork
1.5 lb pork butt or shoulder, thinly sliced just under 1/4 inch or so (not too thin or lean as you do not want it to dry out when grilled. Ask your butcher to do this for you)
1/4 cup minced Lemongrass (xa bam). Many Asian markets will sell minced lemongrass in the freezer section.
1/4 cup sugar
2 tbs fish sauce
1 tbs ground pepper
2-3 cloves garlic, minced (use more according to taste)
2-3 shallots, minced.
3 tbs sesame oil
1 tbs thick soy sauce (not regular soy sauce–has molasses, making it thicker and adding great color. If not available, can use caramel sauce. Both can be found at Asian groceries)
3 tbs roasted sesame
Ingredients for Sides
lettuce leaves, chopped
Ingredients for nuoc mam
limes (or lemon)
serrano/chile peppers (optional)
Combine and bake the pork until nice and brown and a bit charred. You can also sautee it until it is brown.
Cook rice vermicelli in boiling waater; combine ingredients for nuoc mam, and toss salad together.
Put pork on top of vermicelli, and add vegetables and nuoc mam on top
I have zero qualms about cooking for my lady 🙂 I am happy you loved it!