Grilled lemongrass pork2012-04-23
- Servings : 4
- Prep Time : 30m
- Cook Time : 30m
- Ready In : 60m
This dish is best when grilled on the bbq. The carmelisation will make your mouth salivate and if you’re not careful, the whole dish will be gone because everyone insists on having a taste!
The baking powder is very important in this recipe as it helps bind the mixture but more importantly, gives the meat a “bounce” that is typical of Vietnamese minced meat dishes!
You can use this dish as a filling in a banh mi.
- 1kg ground pork
- 1 onion, peeled and chopped
- 3 stalks of lemongrass, finely chopped
- 1dl of chopped coriander
- 3 birds eye chilies, finely chopped (optional)
- 1 tbsp garlic powder
- 4 tsp fish sauce
- 1 tbsp sugar
- 1/2 tsp salt
- freshly ground black pepper
- 1 tbsp finely grated ginger
- 1 tbsp baking powder
Combine all ingredients. Do a taste test by frying 1 tbsp of filling. Adjust the salt as desired. Shape into sausages.
Grill on a bbq, grill pan or frying pan until cooked, turning the sausages frequently to avoid being charred
Serve with rice vermicelli, onion oil*, Thai basil, pickled vegetables* and wrapped in lettuce or rice paper and dipped in nuoc mam cham*
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