Grilled Lemongrass Pork Tenderloin Skewers (Suon Nuong Xa)
- 1/4 c. fish sauce
- 1 Tbsp. soy sauce
- 3 Tbsp. sugar
- 2 Tbsp. vegetable oil
- 2 x lemongrass stalks outer leaves and tops removed, root ends trimmed, stalks finely grated
- 1 lrg shallot finely minced
- 2 lrg garlic cloves finely minced
- 1 lb pork tenderloin thinly sliced
- 16 x bamboo skewers soaked 20 min, and liquid removed Rice Vermicelli - (Bun Thit) (see recipe)
- 1/2 c. minced unsalted roasted peanuts Fish Dipping Sauce - (Nuoc Cham) (see recipe)
- Stir together the fish sauce, soy sauce, sugar, and oil till the sugar is completely dissolved. Add in the lemongrass, shallot, garlic and pork and mix to coat the meat proportionately. Allow to marinate at room temperature for 20 min or possibly chill for at least 1 hour or possibly up to overnight.
- Slide 2 to 4 slices of pork onto each skewer so the meat is flat with the skewer going through the slices several times. Grill over a barbecue (make sure which the flames have subsided and the coals are red with white ashes). Alternatively, heat a well-oiled grill pan or possibly non-stick skillet over high heat and, working in batches, cook the skewers till the edges crisp, about 1 minute per side. Remove the skewers from the grilled pork.
- Divide the grilled pork among the bowls of rice vermicelli. Sprinkle peanuts and drizzle nuoc cham over each serving. Serve immediately.
- This recipe yields 4 servings.
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