Vietnamese Lemongrass Pork Thit Heo Nuong Xa Recipes

VIETNAMESE LEMONGRASS PORK (THIT HEO NUONG XA)

Steps:

• Cut the pork into chunks, approx 1in/2.5cm by 2in/5cm.
• Mix together the remaining ingredients - if you are not using pre-prepared lemongrass I'd suggest blending it all together, otherwise fine to just mix well. Add the pork to the sauce and leave to marinade for at least 2 hours, but all day/overnight if possible, refrigerated.
• Take the pork our of the fridge approx 20min before cooking while the grill heats ups. Grill the pork chunks on the grill/BBQ for approx 5min per side, depending on heat/size of pieces. You want the pork cooked through but not too cooked so it dries out.
• Serve with rice or noodles, maybe some quick picked carrots and daikon radish and salad (or as you prefer).

VIETNAMESE GRILLED LEMONGRASS PORK CHOPS (THIT HEO NUONG XA)

Steps:

• Combine all the marinade ingredients with the pork and leave covered or in a plastic bag in the fridge for as long as you can! 24 hours is great, 4 hours minimum.
• Once marinated, heat a BBQ grill or a skillet pan. Cook the pork chops for about 4-5 minutes per side (depending how thick your chops are) a thicker chop may take 5-7 per side. My chops were about 1-inch (2.5cm) thick.
• Leave the chops to rest for 2 minutes before serving.

VIETNAMESE LEMONGRASS PORK

Steps:

• Cut the pork into pieces, you can leave it in steak sizes piece, or cut it into thin strips, depending on how much you want the marinade to cover.
• Add sugar, minced garlic, minced shallot, chopped onion, and minced lemongrass to mini chop and blend into a fine texture.
• Add the pepper, soy sauce, fish sauce, and oil and continue to blend.
• Cover the pork with the marinade. I suggest letting it marinate for at least a few hours so it can really soak in the flavors.
• Preheat a grill to medium-high. Grill for 6 to 8 minutes, turning frequently, until cooked through. You want a good char on this, like they do at the Vietnamese restaurants.
• Remove, allow to sit for a few minutes, and then 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.