Grilled Pork Mince and Lemongrass- Thịt Heo Nướng Xả
This dish reminds me of the street vendors in Vietnam chargrilling their meat over coals and fanning the delicious smokey aroma onto the street. Oh how I miss Vietnam!
I used the green part of the lemongrass stalk instead of bamboo sticks to hold the mince, by doing this I was able to infuse more lemongrass flavour into the meat.
We ate the grilled meat wrapped in rice paper and fresh herbs for a complete and delicious meal.
Serves 4 people
500gm minced pork (free-range or organic)
2 cloves of garlic minced (use organic or local garlic for an intense flavour)
1 tablespoon of soy sauce (all purpose soy sauce)
1 tablespoon of fish sauce
1 tablespoon of brown sugar
a pinch of salt and pepper
3 tablespoons of minced lemongrass stalk (white part)
Dipping Sauce (recipe here)
6 bundles of rice noodles (350gms)
1 packet of rice paper (50 sheets)
Mixture of fresh herbs such as Vietnamese mint, perilla leaf and mint (3 bunches for $2 at the local Asian grocery store)
1 lettuce head (Iceberg or Coral lettuce)
1. Cut the green part of the lemongrass stalk into 10-15 cm sticks and set aside to use later.
2. Mix the meat ingredients together and let it sit for at least 4 hours in the refrigerator covered in plastic wrap.
3. An hour before cooking the meat start on your side dishes. Fill a medium size pot of water and bring to boil. Add the noodles and cook for about 5 minutes. Check to see if it is cooked through.
4. Drain the noodles and run under cold water to remove excess starch and to stop the noodles from cooking. Leave noodles in the colander until ready to serve.
5. Wash the herbs and lettuce.
6. When the meat is ready, wrap the meat around the stalk and brush with oil ready for the barbeque.
7. Grill the sticks for about 5-7mins on each side on a low heat. Before taking it off the barbeque check to make sure it is cooked through. You shouldn’t see any pink.
8. Prepare the table with fresh herbs, noodles and big bowl of hot water for the rice paper.
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