Best 2 Vietnamese Lemongrass Porkabobs Thit Lui Recipes

**Explore the tantalizing flavors of Vietnamese lemongrass pork skewers (thit lui) with our diverse collection of recipes.**

Embark on a culinary journey to savor the vibrant street food culture of Vietnam with our curated selection of lemongrass pork skewers recipes. These succulent skewers, known as "thit lui" in Vietnamese, are a sizzling symphony of flavors that tantalize the taste buds. Whether you prefer traditional recipes passed down through generations or crave a modern twist on this classic dish, our comprehensive guide has something for every palate. Discover the art of marinating pork with aromatic lemongrass, creating a tantalizing balance of sweet, savory, and tangy flavors. Learn the secrets of grilling the skewers to perfection, ensuring a tender and juicy interior with a captivating charred exterior. Explore variations that incorporate different cuts of pork, enticing dipping sauces, and a variety of accompaniments such as sticky rice, fresh herbs, and pickled vegetables. Our recipes cater to a range of dietary preferences, including gluten-free, low-carb, and vegan options, ensuring that everyone can indulge in this delectable treat. Immerse yourself in the vibrant flavors of Vietnamese cuisine and prepare to be captivated by the irresistible allure of lemongrass pork skewers.

Let's cook with our recipes!

VIETNAMESE LEMONGRASS BBQ PORK (THịT NướNG) AS MADE BY OMSOM RECIPE BY TASTY

Vietnamese Lemongrass BBQ Pork (Thịt Nướng) As Made By Omsom Recipe by Tasty image

Bún thịt nướng is a Vietnamese family party staple-sweet, aromatic pork grilled in the summer sun. Served atop rice noodles with fresh veggies and herbs, lemongrass BBQ is fragrant and ever so sumptuous. Omsom's marinade starter can be used on other proteins too, from chicken to tofu to shrimp!

Provided by Omsom

Categories Lunch

Time 30m

Yield 2 servings

Number Of Ingredients 18

Ingredients

¾ lb skinless pork shoulder, or pork belly
1 packet Omsom Lemongrass BBQ Starter
½ teaspoon kosher salt
½ teaspoon pepper
1 teaspoon neutral oil, such as canola or vegetable
6 tablespoons warm water
4 tablespoons sugar
6 tablespoons fish sauce
1 lime, halved
3 garlics, minced
1 bird's eye chile, thinly sliced
Vermicelli Rice Bowl, optional
12 oz vermicelli rice noodle, cooked
½ cucumber, thinly sliced
½ cup bean sprout
½ head lettuce, chopped
½ bunch fresh cilantro leaves
¼ cup peanuts, roasted and crushed

Steps:

Thinly slice the pork into ¼-inch(6 mm) thick slices, then transfer to a medium bowl. (If the pork is difficult to slice, place in the freezer for 20 minutes to firm up).
Add the Omsom Vietnamese Lemongrass BBQ Starter and toss to coat. Marinate for at least 15 minutes at room temperature, or refrigerate up to overnight.
While the pork marinates, make the dipping fish sauce: In a medium bowl, combine the warm water and sugar and stir until the sugar is dissolved. Add the fish sauce and stir to combine. Squeeze in the lime juice, then use a fork to scrape the lime pulp into the bowl (do not scrape the bitter pith). Add the garlic and chile. Refrigerate until ready to serve.
Heat 1 tablespoon neutral oil in a large cast iron skillet over medium-high heat until shimmering. Add the pork to the pan in a single layer and cook without disturbing until caramelized and beginning to cook through, 4-5 minutes. Toss and cook for another 2-3 minutes, until the pork is fully cooked on all sides. Remove the pork from the pan and serve as desired.
To assemble the vermicelli bowls, divide the rice noodles between 2 bowls and top with the cucumber, bean sprouts, lettuce, and pork. Garnish with cilantro, crushed peanuts, and dipping fish sauce.
Enjoy!

Nutrition Facts : Calories 1417 calories, Carbohydrate 206 grams, Fat 37 grams, Fiber 7 grams, Protein 55 grams, Sugar 58 grams

VIETNAMESE LEMONGRASS PORKABOBS - THIT LUI

Vietnamese Lemongrass Porkabobs - Thit Lui image

A tasty Asian appetizer that will have you coming back for more! Prep time does not include marinating time.

Provided by PalatablePastime

Categories Lunch/Snacks

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 9

Ingredients

1 lb boneless pork loin
4 stalks lemongrass, minced
6 shallots, minced
2 Thai red chili peppers, minced (optional)
3 cloves garlic, minced
2 tablespoons fish sauce
1/2 teaspoon pepper
2 teaspoons vegetable oil
bamboo skewer

Steps:

Slice pork into long thin slices, less than 1/4" thick.
Place pork into marinade ingredients and allow to rest at least 2 hours, up to overnight.
Thread the pork onto bamboo skewers that have soaked in warm water for at least 20-30 minutes.
Grill over medium-hot coals or heat for about 5 minutes, or until done.
Alternatively, meat can be cooked in the broiler.
Serve with Nuac mam (recipe#25375).

Tips:

Use a sharp knife to thinly slice the pork against the grain. This will help the pork cook evenly and prevent it from becoming tough.
If you don't have lemongrass, you can substitute another citrusy herb, such as kaffir lime leaves or Thai basil.
Be careful not to overcook the pork. It should be cooked through but still slightly pink in the center.
Serve the pork skewers with a dipping sauce, such as nước chấm or a simple mixture of fish sauce, lime juice, and sugar.

Conclusion:

These Vietnamese lemongrass pork skewers are a delicious and easy-to-make appetizer or main course. The pork is marinated in a flavorful mixture of lemongrass, garlic, and ginger, then grilled to perfection. Serve with a dipping sauce and enjoy!