Grilled Lemongrass Pork Tenderloin Skewers - {Suon Nuong Xa}

Recipe Ingredients

1/4 cup	59ml	Fish sauce
1 tablespoon	15ml	Soy sauce
3 tablespoons	45ml	Sugar
2 tablespoons	30ml	Vegetable 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 / 16oz	Pork tenderloin - thinly sliced
16		Bamboo skewers - soaked 20 minutes,
		And drained
		Rice Vermicelli - {Bun Thit} - (see recipe)
1/2 cup	73g / 2.6oz	Chopped 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.

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

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