Best Grilled Lemongrass Pork Tenderloin Skewers Suon Nuong Xa Recipes

Grilled Lemongrass Pork Tenderloin Skewers: Suon Nuong Xa image

Provided by Corinne Trang

Time 51m

Yield 4 servings

Number Of Ingredients 19

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
Rice vermicelli, cooked, for serving
1/2 cup chopped unsalted roasted peanuts
Nuoc cham, as needed, recipe follows
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)

Steps:

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

Grilled Mini Pork Skewers image

Provided by Giada De Laurentiis Bio & Top Recipes

Categories appetizer

Time 2h30m

Yield 6 servings

Number Of Ingredients 13

3/4 cup cream sherry, such as Bristol Cream
3 tablespoons fresh lemon juice (about 1 large lemon)
2 tablespoons dried oregano
1 tablespoon smoked paprika
1 teaspoon ground cumin
1 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper
3 cloves garlic, minced
One 1-pound pork tenderloin, trimmed and cut into 34 to 30 (3/4-inch) cubes
2 tablespoons extra-virgin olive oil
1/3 cup heavy whipping cream
Nonstick vegetable oil spray
1 Belgian endive spear, separated into 8 to 10 leaves

Steps:

In a medium bowl, whisk together the sherry, lemon juice, oregano, paprika, cumin, 3/4 teaspoon salt, 1/2 teaspoon pepper and the garlic.
Place the pork in a medium glass bowl. Pour half of the marinade over the pork. Add the oil and toss to coat. Cover and refrigerate for 1 to 2 hours.
Pour the remaining marinade into a small saucepan. Add the cream, remaining 1/4 teaspoon salt and 1/4 teaspoon pepper, and bring to a boil over medium heat. Boil until the sauce is thick enough to coat the back of a spoon, 4 to 5 minutes.
Spray a grill pan or grilling rack with nonstick spray. Place the grill pan over medium-high heat or preheat a gas or charcoal grill.
Remove the pork from the marinade. Discard the marinade. Thread 3 pieces of pork onto each skewer. Grill the skewers until the pork is golden and cooked through, about 4 minutes per side. Place a skewer in each endive leaf. Drizzle the skewers with sauce and serve.

Grilled Lemongrass Pork Tenderloin Skewers - {Suon Nuong Xa} Recipe image

Provided by á-174942

Number Of Ingredients 13

1/4 cup fish sauce
1 tablespoon soy sauce
3 tablespoons sugar
2 tablespoons vegetable oil
2 lemongrass stalks outer leaves and tops removed, root ends trimmed, stalks
finely grated
1 large shallot finely chopped
2 large garlic cloves finely chopped
1 pound pork tenderloin thinly sliced
16 bamboo skewers soaked 20 minutes, and drained
Rice Vermicelli - {Bun Thit} (see recipe)
1/2 cup chopped unsalted roasted peanuts
Fish Dipping Sauce - {Nuoc Cham} (see recipe)

Steps:

Stir together the fish sauce, soy sauce, sugar, and oil until the sugar is completely dissolved. Add the lemongrass, shallot, garlic and pork and mix to coat the meat evenly. Allow to marinate at room temperature for 20 minutes or refrigerate for at least 1 hour or up to overnight. Slide 2 to 4 slices of pork onto each skewer so the meat is flat with the skewer going through the slices several times. Grill over a barbecue (make sure that the flames have subsided and the coals are red with white ashes). 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. Remove the skewers from the grilled pork. Divide the grilled pork among the bowls of rice vermicelli. Sprinkle peanuts and drizzle nuoc cham over each serving. Serve immediately. This recipe yields 4 servings.