Lemongrass Barbecue Paste Recipes

VIETNAMESE GRILLED LEMONGRASS CHICKEN

Steps:

• Mix canola oil, lemongrass, lemon juice, soy sauce, brown sugar, garlic, and fish sauce together in a mixing bowl until the sugar is dissolved; add chicken and turn to coat in the marinade.
• Marinate chicken in the refrigerator for 20 minutes to 1 hour.
• Preheat grill for medium heat and lightly oil the grate.
• Remove chicken thighs from the marinade and shake to remove excess marinade. Discard the remaining marinade.
• Grill chicken until no longer pink in the center and the juices run clear, 3 to 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

VIETNAMESE LEMONGRASS CHICKEN

Steps:

• Combine the lime juice, fish sauce, maple syrup, oil, soy sauce, black pepper, garlic, lemongrass and shallot in a blender or food processor. Puree until smooth.
• Combine the chicken and marinade in a large bowl. Toss until the chicken is evenly coated. Cover the bowl and let the chicken marinate for 30 minutes.
• Preheat the grill to medium-high heat. (If using wooden skewers, soak them in water for 15 minutes before using.) Thread the chicken evenly onto the skewers.
• Once the grill is hot, place the chicken kabobs evenly on the grill. Cook for 10-14 minutes, turning once halfway through, until the chicken is golden brown and cooked through (no longer pink on the inside).
• Transfer the kabobs to a clean plate, and loosely tent with aluminum foil. Let the chicken rest for at least 5-10 minutes.
• Then serve warm while the chicken is hot and juicy, sprinkled with an extra squeeze of fresh lime juice (plus some thinly-sliced green onions) if desired. Or, refrigerate in a sealed container for up to 3 days, or freeze for up to 3 months.

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!