We used this lemongrass pork as the main ingredient for making Vietnamese rice paper rolls. Along with some nuoc cham dipping sauce, these were perfect on a warm summer night.
For the rice paper rolls (you can use a combination of any of the items listed):
- Mint leaves
- Rice noodles (soaked for 2 mins in warm water, then pan fried)
- Cucumber (finely sliced)
- Bean sprouts
- Rice paper spring roll sheets
Vietnamese-Style Grilled Lemongrass Pork
recipe adapted from Viet World Kitchen
- 400g pork neck (sliced into 1/2" thick pieces)
- 3 tablespoons light brown sugar
- 1 tablespoon chopped garlic
- 1 tablespoon chopped shallot
- 1 stalk lemongrass (trimmed and finely chopped)
- 1/4 teaspoon white pepper
- 2 teaspoon dark soy sauce
- 3 tablespoon fish sauce
- 1 bird's eye chilli (finely chopped)
- 1 tablespoon oil
- 1 teaspoon seasame oil
Pork in Marinade
- Slice the pork neck into pieces about 1/2" thick. Set aside.
- Put the sugar, garlic, shallot and lemongrass into food processor and blend into a fine texture.
- Pour out the mixture into a bowl. Add in the finely chopped up chilli, white pepper, soy sauce, fish sauce, and oils and mixed to combine well.
- Add the pork, and turn to coat well.
- Cover and set aside at room temperature to marinate for 1 hour. Or refrigerate up to 24 hours, letting the meat sit out at room temperature for 45 minutes to remove some of the chill before grilling.
- Preheat a grill pan to medium-high. Grill each piece for a couple of minutes, until cooked through. Transfer to a plate and serve with the other rice paper roll ingredients.
The end product... Yummy!
You can substitute about 1/2 teaspoon Chinese five-spice powder for the lemongrass instead.
When using the rice paper sheets, dip them in a bowl of cold water for about 2 seconds, then lay flat on a clean plate. The rice paper will become soft as it absorbs the water.