Best Grilled Lemongrass Pork Tenderloin Skewers Suon Nuong Xa Recipes

Grilled Lemongrass Pork Tenderloin Skewers - {Suon Nuong Xa} Recipe image

Provided by á-174942

Number Of Ingredients 13

1/4 cup fish sauce
1 tablespoon soy sauce
3 tablespoons sugar
2 tablespoons vegetable oil
2 lemongrass stalks outer leaves and tops removed, root ends trimmed, stalks
finely grated
1 large shallot finely chopped
2 large garlic cloves finely chopped
1 pound pork tenderloin thinly sliced
16 bamboo skewers soaked 20 minutes, and drained
Rice Vermicelli - {Bun Thit} (see recipe)
1/2 cup chopped unsalted roasted peanuts
Fish Dipping Sauce - {Nuoc Cham} (see recipe)

Steps:

Stir together the fish sauce, soy sauce, sugar, and oil until the sugar is completely dissolved. Add the lemongrass, shallot, garlic and pork and mix to coat the meat evenly. Allow to marinate at room temperature for 20 minutes or refrigerate for at least 1 hour or 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 that the flames have subsided and the coals are red with white ashes). Alternatively, heat a well-oiled grill pan or non-stick skillet over high heat and, working in batches, cook the skewers until 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.

Hue Lemongrass Skewers: Nem Lui Hue image

Provided by Food Network

Time 1h36m

Yield 4 to 6 servings

Number Of Ingredients 14

3 1/2 ounces/ 100 g minced (ground) beef
7 ounces/ 200 g minced (ground) pork
1 1/2 tablespoons/20 g cooked and shredded pork skin* (See Cook's Note)
1 1/2 tablespoons/20 g minced pork fat
3 cloves garlic, finely diced (1 tablespoon)
Chopped shallots
1/2 tablespoon sugar
Freshly ground black pepper
1 tablespoon fish sauce
12 lemongrass stalks, trimmed
2 tablespoons vegetable oil
6 baguettes, warm
3 tablespoons chile sauce
3 tablespoons hoisin sauce

Steps:

In a mixing bowl, combine the beef, minced pork, pork skin, pork fat, garlic, shallots, sugar, 1 teaspoon black pepper, and fish sauce. Knead for 5 minutes until all ingredients are well combined. Cover, then refrigerate 1 hour for the flavours to develop. Heat a barbecue grill or char grill pan. With wet hands, divide the mixture into 12 even portions and roll each portion into a sausage shape. Thread the beef sausages onto each lemongrass stick and brush with a little oil. Place on the hot grill and cook the beef skewers for 6 minutes, turning every few minutes, until cooked. Remove the meat from the lemongrass skewers, and distribute 2 skewers per baguette. Spread 1/2 teaspoon each chile sauce and hoisin sauce into each baguette.