Best 3 Vietnamese Lemongrass Pork Recipes

Embark on a culinary journey to Vietnam with our tantalizing Vietnamese Lemongrass Pork, a dish that captures the essence of Vietnamese cuisine. This delectable dish features tender pork slices marinated in a symphony of aromatic flavors, including lemongrass, garlic, ginger, and fish sauce. Grilled to perfection, the pork exudes a smoky char that complements the vibrant marinade, creating a harmonious balance of savory and tangy notes. Accompanying this main attraction are two irresistible dipping sauces: a classic Vietnamese Nuoc Cham, a sweet and tangy sauce made with fish sauce, lime juice, sugar, and chili peppers, and a creamy Peanut Sauce, a rich and nutty sauce made with roasted peanuts, coconut milk, and spices. These sauces add an extra layer of flavor and texture, elevating the dish to a symphony of tastes and textures. Get ready to transport your taste buds to the vibrant streets of Vietnam with this delightful Vietnamese Lemongrass Pork and its accompanying dipping sauces.

Check out the recipes below so you can choose the best recipe for yourself!

LEMONGRASS PORK PATTIES WITH VIETNAMESE DIPPING SAUCE

Lemongrass Pork Patties With Vietnamese Dipping Sauce image

In Vietnam, little pork patties like this are often grilled over charcoal right on the street and diners sit and eat on (now iconic) little plastic stools. You can serve these patties simply wrapped in the lettuce leaves here, as a snack, or over vermicelli noodles, as a larger meal. Whats non-negotiable? Serve with plenty of herbs and the funky, salty, sour, sweet dipping sauce.

Provided by Kristin Donnelly

Categories Sandwich Ginger Pork Summer Grill Grill/Barbecue Lemongrass Green Onion/Scallion

Yield Makes 12 2-inch patties

Number Of Ingredients 18

Ingredients

Patties:
1 pound ground pork
3 large cloves of garlic, minced (about 2 tablespoons)
1/4 cup thinly sliced scallion greens (from 3 to 4 scallions)
1 stalk lemongrass, tough outer layers removed, lower 6 inches of tender bulb, finely chopped
1 tablespoon finely chopped fresh ginger
1 1/2 teaspoons fish sauce (such as nuoc mam or nam pla)
1 1/2 teaspoons sugar
1/2 teaspoon freshly ground black pepper
3/4 teaspoon kosher salt
Sauce and assembly:
1 1/2 tablespoons rice vinegar, plus more to taste
1 tablespoons sugar, plus more to taste
1/4 cup water
1 tablespoon plus 1 teaspoon fish sauce
Pinch of crushed red pepper
12 lettuce leaves, such as Boston lettuce or iceberg
Herb sprigs, such as mint, cilantro and Thai basil

Steps:

For the patties:
In a large bowl, use your hands to mix together all of the ingredients, then form the mixture into twelve 2-inch patties (about 3/4 inch thick). Arrange the patties on a plate and refrigerate for at least 30 minutes, until firm.
Preheat the grill for at least 10 minutes and set it up to grill over moderately high heat. Oil the grates. Grill the patties until brown grill marks form on the bottom, about 4 minutes. Flip the patties, then grill for 3 to 4 minutes longer, until cooked through but still juicy.
For the sauce and assembly:
In a small mixing bowl, whisk the vinegar with the sugar and water. Add the fish sauce, then taste and season with more vinegar or sugar, depending on your taste.
Arrange the lettuce leaves and herb sprigs on a platter. To serve, wrap the pork patties and herb sprigs in lettuce and dip in the sauc

VIETNAMESE LEMONGRASS PORK

Vietnamese Lemongrass Pork image

This is delicious chargrilled lemongrass pork like you get in Vietnamese restaurants. It goes great in noodle dishes, rice dishes, or served on its own! (This recipe was adapted from vietworldkitchen.com, check out the site for other delicious Vietnamese dishes!)

Provided by p00gJr

Categories Pork

Time 40m

Yield 4 , 4 serving(s)

Number Of Ingredients 9

Ingredients

1 lb pork loin
1 1/2 tablespoons brown sugar
2 tablespoons chopped garlic
1 tablespoon chopped shallots or 1 tablespoon onion
1 stalk lemongrass, trimmed and finely chopped (3 tablespoons)
1/4 teaspoon black pepper
1 tablespoon dark soy sauce (black)
1 tablespoon fish sauce
1 tablespoon oil (I prefer sesame oil)

Steps:

Cut the pork into pieces, you can leave it in steak sizes piece, or cut it into thin strips, depending on how much you want the marinade to cover.
Add sugar, minced garlic, minced shallot, chopped onion, and minced lemongrass to mini chop and blend into a fine texture.
Add the pepper, soy sauce, fish sauce, and oil and continue to blend.
Cover the pork with the marinade. I suggest letting it marinate for at least a few hours so it can really soak in the flavors.
Preheat a grill to medium-high. Grill for 6 to 8 minutes, turning frequently, until cooked through. You want a good char on this, like they do at the Vietnamese restaurants.
Remove, allow to sit for a few minutes, and then enjoy!

LEMONGRASS PORK WITH VIETNAMESE TABLE SALAD

Lemongrass Pork with Vietnamese Table Salad image

Categories Salad Leafy Green Pork Vegetable Marinate Lunch Meat Pork Chop Summer Noodle Bon Appétit Dairy Free Peanut Free Tree Nut Free

Yield Makes 4 servings

Number Of Ingredients 27

Ingredients

Dipping sauce
3/4 cup hot water
5 tablespoons fish sauce*
3 1/2 tablespoons sugar
1 1/2 tablespoons fresh lime juice
2 Thai bird chiles with seeds or 1/2 jalapeño chile with seeds, minced
1 garlic clove, minced
Pork
6 green onions (white and pale green parts only), chopped (about 1/2 cup)
3 tablespoons chopped lemongrass*
2 tablespoons soy sauce
1 tablespoon golden brown sugar
2 teaspoons fish sauce
1/4 teaspoon ground white pepper
3 tablespoons vegetable oil, divided
1 1/2 to 1 3/4 pounds boneless pork loin chops (each 1/3 to 1/2 ich thick)
Salad and noodles
1 small English hothouse cucumber, halved lengthwise, thinly sliced crosswise
1 baby pineapple, peeled, halved, thinly sliced or 1/2 small pineapple, peeled, cut into 2 wedges, cored, thinly sliced
2 cups bean sprouts
1 cup fresh Thai basil leaves
1 cup fresh cilantro leaves
1 cup fresh mint leaves
20 fresh green shiso leaves
1/2 cup finely shredded carrot
1 8- to 9-ounce package dried rice vermicelli noodles
3 heads of butter lettuce, cored, leaves separated

Steps:

For dipping sauce:
Mix all ingredients in small bowl. Season sauce to taste with salt. (Can be made 1 day ahead. Cover and chill.)
For pork:
Mix first 6 ingredients and 2 tablespoons oil in 11x7-inch glass dish. Add pork chops to marinade, turn several times to coat evenly, then crowd together in single layer. Cover and refrigerate at least 30 minutes and up to 2 hours.
For salad and noodles:
Arrange cucumber, pineapple, bean sprouts, all herbs, and carrot around edge of large platter. (Can be prepared 2 hours ahead. Cover; chill.)
Cook noodles in large pot of boiling salted water until just tender and turning white, separating often with tongs, about 4 minutes. Drain. Arrange in center of platter. Mound lettuce leaves in large shallow bowl.
Prepare barbecue (medium-high heat). Brush grill rack with remaining 1 tablespoon oil. Grill pork with marinade still clinging to meat until slightly charred and cooked through, 4 to 5 minutes per side, depending on thickness. Transfer pork to cutting board. Let rest 10 minutes.
Cut pork crosswise into 1/3-inch-wide strips. Place pork and any juices from board atop noodles. To serve, fill lettuce leaves with pork, noodles, herbs, and vegetables. Serve with sauce for dipping.

Tips:

Choose the right cut of pork: Pork shoulder or pork butt is the best cut for this recipe as it has a good amount of fat that will help keep the meat moist and flavorful during cooking.
Use fresh lemongrass: Fresh lemongrass is essential for this recipe as it provides a bright, citrusy flavor. If you can't find fresh lemongrass, you can use dried lemongrass, but it will not be as flavorful.
Marinate the pork overnight: Marinating the pork overnight will help to tenderize it and infuse it with flavor. If you don't have time to marinate the pork overnight, you can marinate it for at least 30 minutes.
Cook the pork over low heat: Cooking the pork over low heat will help to keep it moist and prevent it from drying out. If you cook the pork over high heat, it will quickly become tough and dry.

Conclusion:

This Vietnamese Lemongrass Pork is a delicious and easy-to-make dish that is perfect for a weeknight dinner. The pork is tender and flavorful, and the lemongrass adds a bright, citrusy flavor. This dish is sure to please everyone at the table. Serve it with rice, noodles, or vegetables for a complete meal.