Grilled Lemongrass Pork Tenderloin Skewers: Suon Nuong Xa Recipe

Name: Grilled Lemongrass Pork Tenderloin Skewers: Suon Nuong Xa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup fish sauce; 1 tablespoon soy sauce; 3 tablespoons sugar; 2 tablespoons vegetable oil; 2 stalks lemongrass, outer leaves and tops removed, root ends trimmed, and stalks finely grated; 1 large shallot, finely chopped; 2 large cloves garlic, finely chopped; 1 pound pork tenderloin, thinly sliced; 16 bamboo skewers, soaked for 20 minutes and drained; 1 recipe Rice Vermicelli: Bun Thit, recipe follows; 1/2 cup chopped unsalted roasted peanuts; Nuoc cham, as needed, recipe follows; Fish Dipping Sauce: Nuoc Cham; Recipe courtesy Corinne Trang, Authentic Vietnamese Cooking, Simon & Schuster, 1999; 5 tablespoons sugar; 3 tablespoons water; 1/3 cup fish sauce; 1/2 cup lime or lemon juice; 1 large clove garlic, minced; 1 or more bird's eye or Thai chiles, seeded and minced; 1 shallot, peeled, thinly sliced, and rinsed (optional)

Servings: persons

1/4 cup fish sauce
1 tablespoon soy sauce
3 tablespoons sugar
2 tablespoons vegetable oil
2 stalks lemongrass, outer leaves and tops removed, root ends trimmed, and stalks finely grated
1 large shallot, finely chopped
2 large cloves garlic, finely chopped
1 pound pork tenderloin, thinly sliced
16 bamboo skewers, soaked for 20 minutes and drained
1 recipe Rice Vermicelli: Bun Thit, recipe follows
1/2 cup chopped unsalted roasted peanuts
Nuoc cham, as needed, recipe follows
Fish Dipping Sauce: Nuoc Cham
Recipe courtesy Corinne Trang, Authentic Vietnamese Cooking, Simon & Schuster, 1999
5 tablespoons sugar
3 tablespoons water
1/3 cup fish sauce
1/2 cup lime or lemon juice
1 large clove garlic, minced
1 or more bird's eye or Thai chiles, seeded and minced
1 shallot, peeled, thinly sliced, and rinsed (optional)

1
Stir together the fish sauce, soy sauce, sugar, and oil until the sugar is completely dissolved.
2
Add the lemongrass, shallot, garlic and pork and mix to coat the meat evenly.
3
Allow to marinate at room temperature for 20 minutes or refrigerate for at least 1 hour or up to overnight.
4
Slide 2 to 4 slices of pork onto each skewer so the meat is flat with the skewer going through the slices several times.
5
Grill over a barbecue (make sure that the flames have subsided and the coals are red with white ashes).
6
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.
7
Remove the skewers from the grilled pork.
8
Divide the grilled pork among the bowls of rice vermicelli.
9
Sprinkle peanuts and drizzle nuoc cham over each serving.
10
Serve immediately.
11
Whisk together the sugar, water, fish sauce, and lime juice in a bowl until the sugar is completely dissolved.
12
Add the garlic, chile, and shallot, and let stand for 30 minutes before serving.
13
Yield: 2 cups Preparation Time: 5 minutes Cooking Time: 5 minutes Non-Active Cooking Time: 30 minutes

787

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 1/4 cup fish sauce, 1 tablespoon soy sauce, 3 tablespoons sugar, 2 tablespoons vegetable oil, and more.

Yes, Grilled Lemongrass Pork Tenderloin Skewers: Suon Nuong Xa falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Grilled Lemongrass Pork Tenderloin Skewers: Suon Nuong Xa

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