Thịt Nướng (Vietnamese Lemongrass Grilled Pork)

A week or so ago, I invited a group of friends over for dinner. We have a thing going where we would take turns to host dinners, where these dinners tend to be a make-your-own _____ activity. We’ve had MYO pizza, MYO sushi and a steamboat/hotpot party so far, and with summer on it’s way/already here, I decided that Vietnamese summer rolls are next! We all had fun making our rolls, and each person ate between four and six rolls–even the skinny girls!

Vietnamese summer rolls are my mum’s favorite! She also likes bun, which is the unrolled version of the roll. I had previously made and shared a recipe for thịt nướng (Vietnamese lemongrass grilled pork) in the now-deceased blogspot version of Emylogues, but this edited one, is much better! I’ll mostly focus on the making the grilled pork, because it is the most important bit in the roll. The other ingredients in the roll are not fixed, but we used pickled carrots and radishes (Đồ Chua), which I will share a recipe for another day, thick round rice noodles, romaine lettuce leaves (stems cut and removed), raw bean sprouts, cilantro and peanuts. Obviously, you can add whatever you want, roll it up and dip it in peanut sauce (recipe for another day!)

Anyway my mum asked for this recipe after seeing it on instagram, so here you are, mum!

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Ingredients

  • 2 pounds (about 1 kg) pork butt, sliced thinly
  • 2 French shallots or 5/6 red Chinese shallots
  • 4 cloves garlic
  • 2 stems (whites parts only) lemongrass
  • 2 tablespoons sugar
  • 2 teaspoons salt
  • 2 tablespoons fish sauce
  • 1 tablespoon honey
  • 1 tablespoon sesame oil
  • 2 tablespoons water

Directions

Add the shallots, garlic, lemongrass, sugar, salt, fish sauce, honey, sesame oil and water to the food processor. Blend until it spices resemble a paste.

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Add the pork to a tupperware container.

Pour the spice paste over the pork and mix until pork is evenly covered by spice paste.

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Cover the tupperware container and let marinate in the fridge overnight.

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The next day, grill the pork slices on the grill, or if you’re lazy to play with charcoal, you may ‘grill’ it on the stovetop with a grill grates on the stove, or with a griddle. Make sure to oil the pan a little before adding the pork.

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Some of the lemongrass may stick to the pan. If so, wash out the pan when it gets too dirty, and continue cooking. [I said it tasted good, but never said that it would be easy!]

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Final plate of thit nuong! I love the little charred bits. For my taste, this is still not charred enough, but I had guests, and shouldn’t subject everyone to cancer although cancer tastes good!

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We then proceeded to make our summer rolls! Here’s a roll in progress!

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My food is so photogenic!

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Summer rolls complete!

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