Your email address is required to begin the subscription process. We will use it for customer service and other communications from Milk Street. You can unsubscribe from receiving our emails at any time.
Vietnamese Grilled Lemon Grass Pork (Thịt Nướng)
In Vietnam, we learned to make grilled lemon grass pork, or thịt nướng, as part of the dish called bún thịt nướng, a salad of sorts that combines slender rice noodles with grilled pork, pickled and fresh vegetables, tons of herbs and a savory-sweet sauce (nước chấm). To simplify, we focused on the pork along with the pickles and sauce, accompaniments we think are perfect complements to the rich, smoky pork; if you must choose between making either the sauce or pickles, opt for the former. The pork for thịt nướng is not always skewered, but doing so makes it easier to manage the thinly sliced meat on the grill. Lettuce leaves are ideal for wrapping the pork and pickles (dip into the nước chấm before taking a bite) or serve the skewers, sauce and pickles with steamed jasmine rice.
pounds boneless pork shoulder, trimmed of surface fat
medium garlic cloves, smashed and peeled
01Place the pork on a large plate and freeze until the meat is firm and partially frozen, about 1 hour. Meanwhile, in a food processor, combine the garlic, shallots, lemon grass, chili, five-spice and 1½ teaspoons each salt and pepper. Process until finely chopped, about 45 seconds, scraping the bowl as needed. Add the oil, soy sauce, fish sauce and honey, then process until smooth, 1 to 2 minutes, scraping the bowl as needed. Transfer to a large bowl; set aside.
Pardon the interruption
You need to be a Milk Street Digital Member to see the full recipe
JOIN MILK STREET DIGITAL & PRINT
12 WEEKS FOR JUST $1
and get access to all of our recipes and articles online, as well as in print.GET DIGITAL & PRINT