Grilled Lemongrass Pork Tenderloin Skewers: Suon Nuong Xa
- 1/4 cup fish sauce
- 1 tablespoon soy sauce
- 3 tablespoons sugar
- 2 tablespoons vegetable oil
- 2 stalks lemongrass, outer leaves and tops removed, root ends trimmed, and stalks finely grated
- 1 large shallot, finely chopped
- 2 large cloves garlic, finely chopped
- 1 pound pork tenderloin, thinly sliced
- 16 bamboo skewers, soaked for 20 minutes and drained
- 1 recipe Rice Vermicelli: Bun Thit, recipe follows
- 1/2 cup chopped unsalted roasted peanuts
- Nuoc cham, as needed, recipe follows
- Fish Dipping Sauce: Nuoc Cham
- Recipe courtesy Corinne Trang, Authentic Vietnamese Cooking, Simon & Schuster, 1999
- 5 tablespoons sugar
- 3 tablespoons water
- 1/3 cup fish sauce
- 1/2 cup lime or lemon juice
- 1 large clove garlic, minced
- 1 or more bird's eye or Thai chiles, seeded and minced
- 1 shallot, peeled, thinly sliced, and rinsed (optional)
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.
Whisk together the sugar, water, fish sauce, and lime juice in a bowl until the sugar is completely dissolved. Add the garlic, chile, and shallot, and let stand for 30 minutes before serving.
Yield: 2 cups Preparation Time: 5 minutes Cooking Time: 5 minutes Non-Active Cooking Time: 30 minutes
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