Best 2 Grilled Lemongrass Pork Tenderloin Skewers Suon Nuong Xa Recipes

**Grilled Lemongrass Pork Tenderloin Skewers (Suon Nuong Xa)**

The tantalizing aroma of grilled pork tenderloin skewers, known as Suon Nuong Xa in Vietnamese, fills the air, beckoning all who smell it to come closer. This delectable dish combines juicy pork, fragrant lemongrass, and a tantalizing marinade to create a culinary masterpiece. The pork is first marinated in a mixture of fish sauce, soy sauce, garlic, shallots, sugar, and pepper, then threaded onto skewers with lemongrass stalks. Grilling the skewers infuses the pork with a smoky flavor and caramelizes the marinade, creating a slightly charred and flavorful exterior.

This recipe provides step-by-step instructions for preparing the marinade, assembling the skewers, and grilling them to perfection. It also includes variations for those who prefer a sweeter or spicier flavor profile.

The article includes additional recipes that complement the Grilled Lemongrass Pork Tenderloin Skewers:

* **Vietnamese Pickled Vegetables (Do Chua)**: A refreshing and tangy side dish made with carrots, daikon radish, and kohlrabi, pickled in a mixture of vinegar, sugar, and salt.

* **Vietnamese Dipping Sauce (Nuoc Cham)**: A classic Vietnamese dipping sauce made with fish sauce, lime juice, garlic, and chili peppers.

* **Steamed Rice**: A fluffy and aromatic rice dish that pairs perfectly with grilled meats and vegetables.

These recipes together offer a complete and satisfying Vietnamese meal that is sure to impress your family and friends.

Let's cook with our recipes!

GRILLED PORK SKEWERS WITH CHILE SAUCE

Grilled Pork Skewers with Chile Sauce image

Provided by Bobby Flay

Categories appetizer

Time 1h21m

Yield 4 servings

Number Of Ingredients 15

Ingredients

1/4 cup low-sodium soy sauce
1/4 cup oyster sauce
3 tablespoons finely chopped cilantro leaves and stems
2 tablespoons finely chopped garlic
2 tablespoons sugar
1 teaspoon freshly ground black pepper
1 1/2 pounds pork tenderloin, cut into 16 pieces
16 (6-inch) wooden skewers, soaked in cold water for 30 minutes
Chile Sauce, recipe follows
1/2 cup fresh lime juice
1/4 cup fish sauce
1 tablespoon soy sauce
1 fresh Thai red chile, finely diced
2 teaspoons sugar
1 shallot, finely diced

Steps:

Whisk together the soy sauce, oyster sauce, cilantro, garlic, sugar, and black pepper in a bowl.
Skewer 2 pieces of pork onto 2 skewers so that the meat lies flat. Place the pork skewers in a large baking dish. Pour the marinade over and turn to coat the pork. Cover and refrigerate for at least 1 hour and up to 4 hours.
Heat grill to high. Remove the skewers from the marinade and grill the meat on both sides until slightly charred and cooked through, about 3 minutes per side. Serve with Chili Sauce on the side for dipping.
Combine all ingredients in a small bowl. Cover and let sit at room temperature for at least 1 hour before serving.

GRILLED LEMONGRASS PORK TENDERLOIN SKEWERS - {SUON NUONG XA} RECIPE

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

Provided by á-174942

Number Of Ingredients 13

Ingredients

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.

Tips:

Choose tenderloin that is firm and pinkish in color, with no signs of bruising or discoloration.
If you don't have lemongrass stalks, you can use 1 tablespoon of lemongrass paste or powder.
Be sure to soak the skewers in water for at least 30 minutes before grilling to prevent them from burning.
Cook the pork over medium-high heat, turning frequently, until the internal temperature reaches 145 degrees Fahrenheit.
Serve the pork skewers with your favorite dipping sauce, such as a sweet and sour sauce or a peanut sauce.

Conclusion:

Grilled Lemongrass Pork Tenderloin Skewers are a delicious and easy-to-make dish that is perfect for a summer cookout or party. The lemongrass marinade infuses the pork with a wonderfully fragrant and flavorful taste, and the skewers are grilled to perfection. Serve with your favorite dipping sauce and enjoy!