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Thịt Nướng
Vietnamese Grilled Lemongrass Pork
Tender, flavorful Vietnamese grilled pork marinated in a fragrant blend of lemongrass, fish sauce, sugar, garlic, and shallots. Grilled until beautifully charred and caramelized, this dish is a staple, often served with vermicelli noodles, fresh herbs, and nuoc cham (Vietnamese dipping sauce).
🧂 Ainekset
- 500 g Pork shoulder (or pork belly)
- 3 stalks Lemongrass stalks
- 3 tbsp Fish sauce
- 2 tbsp Sugar
- 4 cloves Garlic
- 2 medium Shallots
- 1 tbsp Vegetable oil
- 1/2 tsp Black pepper
👨🍳 Ohjeet
- 1
Prepare the aromatics: Trim the tough outer layers from the lemongrass stalks. Finely mince the tender inner parts, or process them in a food processor until a paste forms. Mince the garlic and shallots.
⏱️ 10 minutes - 2
Prepare the pork: If not already sliced, cut the pork shoulder into thin slices (about 1/8-inch thick) against the grain, or into bite-sized chunks. Thinner slices will cook faster and become crispier.
⏱️ 5 minutes - 3
Marinate the pork: In a medium bowl, combine the minced lemongrass, minced garlic, minced shallots, fish sauce, sugar, vegetable oil (if using), and black pepper (if using). Add the prepared pork to the bowl and mix thoroughly, ensuring each piece is well-coated. Cover the bowl and refrigerate for at least 4 hours, or preferably overnight, for the flavors to meld.
⏱️ 5 minutes prep + 4+ hours marinating - 4
Preheat your grill: Whether using charcoal or gas, preheat your grill to medium-high heat (approximately 200-230°C / 400-450°F). If using a charcoal grill, wait until the coals are covered in gray ash.
⏱️ 10-15 minutes - 5
Grill the pork: Thread the marinated pork onto skewers if desired (soak wooden skewers in water for 30 minutes beforehand to prevent burning). Grill the pork in batches, turning occasionally, until cooked through and nicely charred on the edges. This should take about 10-15 minutes, depending on the thickness of the pork and the heat of your grill. Look for deep brown, caramelized edges and a slightly smoky aroma.
⏱️ 10-15 minutes - 6
Serve: Remove the grilled pork from the heat. Serve immediately with steamed vermicelli noodles (bun), fresh herbs (like mint, cilantro, basil), shredded lettuce, and nuoc cham for dipping. It can also be served with steamed rice.
💡 Ammattilaisvinkit
- ✓For the best authentic flavor, grill over charcoal. The smoky notes are essential.
- ✓The pork should have beautifully caramelized, slightly charred edges. This indicates it's perfectly cooked.
- ✓Thit Nuong is a fantastic topping for vermicelli noodle bowls (Bun Thit Nuong).
- ✓If you don't have pork shoulder, pork belly or even thinly sliced pork loin can be used, though the texture will vary.
✨ Omat versiot
Inspiraatiota omaan versioosi tästä reseptistä
- Serve as skewers (Thit Nuong skewers).
- Use different cuts of pork, such as pork belly for a richer flavor, or pork loin for a leaner option.
- Add a teaspoon of honey or brown sugar to the marinade for extra caramelization.