Whisk the lemongrass, garlic, fish sauce, brown sugar, soy sauce and oil into a marinade and toss the sliced pork through it; let it sit for at least 30 minutes.
Serves 4
Ingredients
- 1 1/2 lbs pork shoulder, thinly sliced
- 3 stalks lemongrass, finely minced
- 4 cloves garlic, minced
- 3 tbsp fish sauce
- 2 tbsp brown sugar
- 1 tbsp soy sauce
- 1 tbsp vegetable oil
- 3 cups cooked jasmine rice
- 2 carrots, julienned
- 1/2 daikon radish, julienned
- 1/4 cup rice vinegar
- 1 cucumber, sliced
- Fresh cilantro, mint and Thai basil
- Sriracha mayo, to drizzle
Instructions
- Whisk the lemongrass, garlic, fish sauce, brown sugar, soy sauce and oil into a marinade and toss the sliced pork through it; let it sit for at least 30 minutes.
- Quick-pickle the carrot and daikon in the rice vinegar with a pinch of sugar and salt while the grill heats.
- Get a charcoal or gas grill ripping hot so the thin pork will char fast without drying.
- Lay the pork slices over the hottest part of the grate and cook just a couple of minutes per side until lacquered and lightly charred at the edges.
- Divide the warm jasmine rice between bowls as the base.
- Top each with the grilled lemongrass pork, the drained pickled carrot and daikon, cucumber slices and a generous handful of fresh herbs.
- Drizzle with sriracha mayo and a little extra fish sauce dressing if you like.
- Serve immediately while the pork is hot and smoky against the cool, crunchy pickles.
- This bowl deconstructs the legendary Vietnamese banh mi, trading the baguette for jasmine rice but keeping every signature note: caramelized lemongrass pork, bright quick pickles and a riot of fresh herbs. Grilling the marinated pork over open flame nods to the street-side charcoal braziers of Hanoi and Saigon, where the perfume of lemongrass and smoke pulls hungry crowds in from blocks away.
Nutrition (estimated, per serving)
- Calories: 560 kcal
- Protein: 34g
- Fat: 20g
- Carbohydrates: 58g
- Fiber: 4g
- Sugar: 12g
- Sodium: 1150mg
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