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  • Grilled Lemongrass Pork Tenderloin Skewers (Suon Nuong Xa)

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    Grilled Lemongrass Pork Tenderloin Skewers (Suon Nuong Xa)
    Servings: 4
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 1/4 c. fish sauce (nuoc mam)
    • 1 Tbsp. thick soy sauce
    • 3 Tbsp. sugar
    • 2 Tbsp. vegetable oil
    • 2 x lemongrass stalks outer leaves and tough green tops removed, root ends trimmed, and finely minced
    • 1 lrg peeled shallot peeled, and finely minced
    • 2 lrg garlic cloves crushed, and finely minced
    • 1 lb pork tenderloin thinly slices against the grain
    • 16 x bamboo skewers
    • 1/2 c. minced unsalted roasted peanuts Fish Dipping Sauce (Nuoc Cham) (see recipe) Table Salad (Sa Lach Dia) (see recipe)

    Directions

    1. Soak bamboo skewers for 20 min and drain.
    2. In a medium bowl stir together the fish sauce, soy sauce, sugar, and oil till the sugar is completely dissolved. Add in lemongrass, shallot, garlic, and pork, and mix to coat pork proportionately. Allow to marinate in the refrigerator for 1 hour.
    3. Depending on how long the skewers are, slide 2 to 4 slices of pork onto each skewer so the meat is flat with the skewer threaded through each slice several times.
    4. Heat a well-oiled grill pan or possibly nonstick skillet over high heat. Grill pork in batches till the edges are crisp, about 1 minute per side. Grill remaining pork tenderloin, oiling grill pan if necessary.
    5. Place skewers on Table Salad. Sprinkle with peanuts, and drizzle with Fish Dipping Sauce.
    6. This recipe yields 4 servings.

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