Charred Lemongrass Pork Skewers — Thit Nuong Xa
Lemongrass-marinated pork shoulder skewers grilled until the edges char and the honey glaze caramelises, served with pickled carrot and daikon, butter lettuce, herb plate, broken rice, and a small bowl of nuoc cham.
Vietnamese
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Mince lemongrass cores, garlic, and shallot. Whisk into honey, fish sauce, dark soy, brown sugar, black pepper, and oil. Toss pork cubes in marinade 10 minutes at room temperature. Peel carrot and daikon, slice into matchsticks. Slice red chillies into rings. Pick herb leaves and tear lettuce into bite-sized pieces.
Build 1
Toss carrot and daikon matchsticks off the heat with rice vinegar, 2 tsp granulated sugar, and 1/2 tsp salt for 10 minutes until ribbons soften and turn glossy and translucent.
Build 2
Whisk fish sauce, hot water, lime juice, and remaining sugar off the heat 1 minute until sugar dissolves and dipping sauce turns clear pale amber.
Boil
Rinse rice until water runs clear, add to a small pot with 300ml water and a pinch of salt, bring to a boil over high 3 minutes, cover, and drop to lowest heat 12 minutes until tender.
Grill
Thread pork onto 8 wooden skewers (4 per person). Heat grill pan over high 3 minutes until ripping hot, lay skewers on in batches if needed, and cook 4 minutes per side until edges char and marinade caramelises into mahogany glaze.
Rest and plate
Slide skewers onto warm plates for 2 minutes until juices settle. Mound rice on serving plates, lean skewers alongside, set lettuce and herbs at the edge with pickled ribbons, and serve nuoc cham in small bowls for spooning over each bite.
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