Best recipe I've made in a long time: Vietnamese Lemongrass Pork

T

traca

Well-known member
This recipe comes from cookbook author Andrea Nguyen. I have several of her books and have found her recipes are spot on with big, bold flavor. I found this recipe in my "To try" file and finally made it this week. Let's just say, I'm kicking myself for not discovering it sooner!

The marinade...throw everything in a blender and viola! I tripled the recipe, cut a pork shoulder up into 1/2" steaks, 4-5" long and marinated them for 24 hours. The recipe recommends grilling but I don't have one, so I broiled them on one side on high about 4" from the broiler unit until they got a bit charred in places. Rest, then eat. So unbelievably good!

http://www.vietworldkitchen.com/blog/2009/04/vietnamese-restaurantstyle-grilled-lemongrass-pork-thit-heo-nuong-xa.html

http://vietworldkitchen.com/.a/6a00d8341ef22f53ef011570366ea4970b-500pi

 
Deb, I have the biggest bag full in my freezer. Do you think I could just wrap some in plastic

and send it to you?? It is literally grass, very thick, I think it would make it. Let me know!

 
Yes, what Ang said. It's really hardy and you only use the white

bulb at it's base so it should be fine. I miss having my plant but I can buy it easily around here. Let me know if you would like more or fresh.

 
Deb, Check your local Oriental grocery store. They sell fresh lemongrass in bundles

of 3 of the foot-long stalks (you only use the first 3-4 tender inches). Or, you might be able to buy some from your favorite oriental restaurant.

Some health food stores will carry it as well.

 
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