Vietnameselemongrasspork Recipes

Steps:

• For dipping sauce:
• Mix all ingredients in small bowl. Season sauce to taste with salt. (Can be made 1 day ahead. Cover and chill.)
• For pork:
• Mix first 6 ingredients and 2 tablespoons oil in 11x7-inch glass dish. Add pork chops to marinade, turn several times to coat evenly, then crowd together in single layer. Cover and refrigerate at least 30 minutes and up to 2 hours.
• For salad and noodles:
• Arrange cucumber, pineapple, bean sprouts, all herbs, and carrot around edge of large platter. (Can be prepared 2 hours ahead. Cover; chill.)
• Cook noodles in large pot of boiling salted water until just tender and turning white, separating often with tongs, about 4 minutes. Drain. Arrange in center of platter. Mound lettuce leaves in large shallow bowl.
• Prepare barbecue (medium-high heat). Brush grill rack with remaining 1 tablespoon oil. Grill pork with marinade still clinging to meat until slightly charred and cooked through, 4 to 5 minutes per side, depending on thickness. Transfer pork to cutting board. Let rest 10 minutes.
• Cut pork crosswise into 1/3-inch-wide strips. Place pork and any juices from board atop noodles. To serve, fill lettuce leaves with pork, noodles, herbs, and vegetables. Serve with sauce for dipping.

Steps:

• For the patties:
• In a large bowl, use your hands to mix together all of the ingredients, then form the mixture into twelve 2-inch patties (about 3/4 inch thick). Arrange the patties on a plate and refrigerate for at least 30 minutes, until firm.
• Preheat the grill for at least 10 minutes and set it up to grill over moderately high heat. Oil the grates. Grill the patties until brown grill marks form on the bottom, about 4 minutes. Flip the patties, then grill for 3 to 4 minutes longer, until cooked through but still juicy.
• For the sauce and assembly:
• In a small mixing bowl, whisk the vinegar with the sugar and water. Add the fish sauce, then taste and season with more vinegar or sugar, depending on your taste.
• Arrange the lettuce leaves and herb sprigs on a platter. To serve, wrap the pork patties and herb sprigs in lettuce and dip in the sauc

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!

Steps:

• preheat oven to 500°F.
• Starting on one end of the ribs pull off the thin membrane that covers the bones and the flap of meat on the underside of the ribs.
• Use a knife to help loosen any stubborn spots.
• Then trim as much fat as you can from the ribs and cut down between the bones to separate the ribs.
• In a mortar, pound together the garlic, shallots, pepper and salt.
• Stir in the sugar, fish sauce, lemongrass, wine and oil.
• Arrange the ribs in a single layer on a shallow dish.
• Pour the marinade over them and coat well.
• Marinate in room temperature for at least 3 hours or, covered, in the refrigerator overnight.
• Put the ribs on a large baking pan and roast on the top shelf until crusty and dark, about 30 minutes.
• serve hot or at room temperature.