Cooking Index - Cooking Recipes & IdeasGrilled Lemongrass Pork Tenderloin Skewers - {Suon Nuong Xa} Recipe - Cooking Index

Grilled Lemongrass Pork Tenderloin Skewers - {Suon Nuong Xa}

Type: Pork
Courses: Main Course
Serves: 4 people

Recipe Ingredients

1/4 cup 59mlFish sauce
1 tablespoon 15mlSoy sauce
3 tablespoons 45mlSugar
2 tablespoons 30mlVegetable oil
2   Lemongrass stalks - outer leaves and
  Tops removed, root ends trimmed, stalks
  Finely grated
1   Shallot - finely chopped (large)
2   Garlic cloves - finely chopped (large)
1 lb 454g / 16ozPork tenderloin - thinly sliced
16   Bamboo skewers - soaked 20 minutes,
  And drained
  Rice Vermicelli - {Bun Thit} - (see recipe)
1/2 cup 73g / 2.6ozChopped unsalted roasted peanuts
  Fish Dipping Sauce - {Nuoc Cham} - (see recipe)

Recipe Instructions

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.

This recipe yields 4 servings.

SARA'S SECRETS with Sara Moulton - (Show # SS-1C42) - from the TV FOOD NETWORK


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