Lemongrass Pork is another Vietnamese dish that can be used in a number of ways. It can be served in Bánh Mì, with rice, or on a salad. It can even be rolled up in spring rolls or as lettuce wraps. This is a common theme with most of the recipes I have on this page. They are a base that can be customized to work in various applications.
The pork can be substituted with chicken, beef, mushrooms, or tofu.
For 1 pound of pork (or choice of protein):
- 1 stalk lemongrass, top and bottom trimmed off
- 1 shallot
- 2 garlic cloves
- 2 tablespoons cane sugar
- 1 tablespoon dark soy sauce
- 2 tablespoons fish sauce (substitute with and additional tablespoon of dark soy sauce and 1 tablespoon lime juice if vegetarian)
- 1 tablespoon black pepper
- 2 tablespoons olive oil
- 1 teaspoon water
Place all ingredients into small food processor and process until as smooth as possible. The lemongrass is very fibrous, but completely palatable once processed, marinaded, then cooked. Even if there are larger pieces still intact.
Slice protein very thin. About 1/4-1/2 inch thick.
Coat the pork or protein of choice with the marinade, cover, and refrigerate for at least 2 hours. Ideally, overnight.
The pork is best prepared on a grill, but in this case, I used a cast iron pan with a little bit of olive oil to sauté. Achieving the char is the most important part. It takes about 6-8 minutes each side. Depends on how much char you like, really.
The mushrooms do not have the marinade on them, but I have prepared them that way before and it is great!