Tuesday, November 22, 2011

Thit Heo Nuong Xa

That would be lemongrass-marinated pork in English.

From the picture it looks pretty complicated, but it's really very simple and easy to make.

It's just a couple thick pork chops or a hunk of pork loin (not too lean!) marinated overnight in a paste of:
2 Tablespoons light brown sugar
1 Tablespoon garlic, chopped
1 Tablespoon shallot, chopped
3 Tablespoons lemongrass, white bits finely grated
1/4 teaspoon black pepper
1 1/2 teaspoon black soy sauce
1 1/2 Tablespoon fish sauce
1 Tablespoon neutral oil. Grill or fry them up and slice it it thin against the grain.

Add grilled green vegetables. I had pak choy on hand. Also sliced tomato and cucumber and a poached egg are nice additions.

Put those over a big bowl of coconut rice:
6 oz rice
1 1/3 cups coconut milk
1/2 teaspoon turmeric
1 bay leaf
cooked on a standard rice cooker cycle.
Plain white rice is OK, but the coconut rice does add a nice little something.

and top with drizzles of:
Nuoc Cham
3 Tablespoons fish sauce
3 Tablespoons rice vinegar
2 Tablespoons sugar
125 milliliters water
heated until just about to boil and then mixed with
2 garlic cloves, minced
1 hot pepper, thinly sliced
2 tbsp lime juice
1 small carrot, shredded
and cooled

Scallion and garlic chive oil
250 milliliters neutral oil
4 scallions, finely sliced
1 handful garlic chives, finely sliced
1 pinch salt
1 pinch sugar,
simmered briefly and cooled,

and sambal hot sauce
from a bottle and better suited here than over-hyped Sriracha to my mind.

OK, maybe it is a little complicated, but you don't have to do it all at once. You can make a big batch of the pork and keep it in the freezer, make the sauces a day or two before and cook whatever vegetables you've got to hand.

It's as tasty as it looks. More tasty if you don't think it looks so good.

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