Best 5 Vietnamese Lemongrass Porkabobs Thit Lui Recipes

VIETNAMESE LEMONGRASS PORKABOBS - THIT LUI

Steps:

• Slice pork into long thin slices, less than 1/4" thick.
• Place pork into marinade ingredients and allow to rest at least 2 hours, up to overnight.
• Thread the pork onto bamboo skewers that have soaked in warm water for at least 20-30 minutes.
• Grill over medium-hot coals or heat for about 5 minutes, or until done.
• Alternatively, meat can be cooked in the broiler.
• Serve with Nuac mam (recipe#25375).

GRILLED LEMONGRASS PORK TENDERLOIN SKEWERS: SUON NUONG XA

Steps:

• Stir together the fish sauce, soy sauce, sugar, and oil until the sugar is completely dissolved. Add the lemongrass, shallot, garlic and pork and mix to coat the meat evenly. Allow to marinate at room temperature for 20 minutes or refrigerate for at least 1 hour or up to overnight.
• Slide 2 to 4 slices of pork onto each skewer so the meat is flat with the skewer going through the slices several times. Grill over a barbecue (make sure that the flames have subsided and the coals are red with white ashes). Alternatively, heat a well-oiled grill pan or non-stick skillet over high heat and, working in batches, cook the skewers until the edges crisp, about 1 minute per side. Remove the skewers from the grilled pork.
• Divide the grilled pork among the bowls of rice vermicelli. Sprinkle peanuts and drizzle nuoc cham over each serving. Serve immediately.
• Whisk together the sugar, water, fish sauce, and lime juice in a bowl until the sugar is completely dissolved. Add the garlic, chile, and shallot, and let stand for 30 minutes before serving.

VIETNAMESE LEMONGRASS BBQ PORK (THịT NướNG) AS MADE BY OMSOM RECIPE BY TASTY

Steps:

• Thinly slice the pork into ¼-inch(6 mm) thick slices, then transfer to a medium bowl. (If the pork is difficult to slice, place in the freezer for 20 minutes to firm up).
• Add the Omsom Vietnamese Lemongrass BBQ Starter and toss to coat. Marinate for at least 15 minutes at room temperature, or refrigerate up to overnight.
• While the pork marinates, make the dipping fish sauce: In a medium bowl, combine the warm water and sugar and stir until the sugar is dissolved. Add the fish sauce and stir to combine. Squeeze in the lime juice, then use a fork to scrape the lime pulp into the bowl (do not scrape the bitter pith). Add the garlic and chile. Refrigerate until ready to serve.
• Heat 1 tablespoon neutral oil in a large cast iron skillet over medium-high heat until shimmering. Add the pork to the pan in a single layer and cook without disturbing until caramelized and beginning to cook through, 4-5 minutes. Toss and cook for another 2-3 minutes, until the pork is fully cooked on all sides. Remove the pork from the pan and serve as desired.
• To assemble the vermicelli bowls, divide the rice noodles between 2 bowls and top with the cucumber, bean sprouts, lettuce, and pork. Garnish with cilantro, crushed peanuts, and dipping fish sauce.
• Enjoy!

VIETNAMESE GRILLED LEMONGRASS PORK CHOP (THIT HEO NUONG XA)

Steps:

• Using a mini food processor, pulse the sugar, garlic, shallot and lemongrass to a mince-like texture. Add the pepper, soy sauce, fish sauce and oil; process to combine well.
• Place the pork chops in a large zip-lock bag and pour the marinade to coat. Massage the marinade around to coat the pork chops evenly. Refrigerate for at least 6 hours, up to 24 hours. Allow the pork chops to rest at room temperature, about 30-45 minutes, before grilling. Season with salt the chops.
• Preheat the grill to medium-high heat. Grill the pork chops over direct high heat, with the lid closed for about 4 minutes. Flip the chops and cook for an additional and cook for an additional 4 minutes or until internal temperature reaches 150 degrees F. Remove from the grill, and let the pork chops rest for 5 minutes. Sprinkle with cilantro.
• Serve over steamed white rice and nuoc cham dipping sauce.

VIETNAMESE LEMONGRASS MEATBALLS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line a rimmed baking sheet with parchment paper and set aside.
• Combine ground pork, bread crumbs, shallot, lemongrass paste, mint, fish sauce, brown sugar, garlic, ginger root, and salt in a large bowl. Using a 1-tablespoon cookie scoop, shape mixture into meatballs, and place on the prepared baking sheet.
• Bake in the preheated oven until meatballs are no longer pink in the center and cooked through, about 15 minutes.
• Meanwhile, prepare the dipping sauce by mixing water, fish sauce, lime juice, sugar, Thai chile, and garlic in a small bowl.
• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Place meatballs under the hot broiler just until the tops start to turn brown to get a little color and crispness, about 2 minutes. Serve with the dipping sauce.