Thit Nuong - Grilled Lemongrass Pork

• 1 lb. pork with md. fat (thin-sliced pork butt, fast-fry chops, etc.)
• 2 stalks lemongrass, outer layers and ends removed
• 1 piece 1-inch ginger, chopped
• 2 cloves garlic, chopped
• 3 tbsp. good fish sauce (a Viet brand if you can find one)
• 2 limes
• 3 tbsp. white sugar
• palm sugar
• 3 tbsp. fish sauce
• 2 limes
• 1 tbsp. sugar
• Shredded carrots and chilis

1. Combine all marinade ingredients in a blender or food processor and blend until smooth.
2. Pour marinade over meat in non-reactive container and marinate for at least 1.5 hours - up to overnight.
3. Mix nuoc cham ingredients until sugar is dissolved.
4. Set aside and refrigerate.
5. Preheat grill or broiler.
6. Grill meat until cooked.
7. Careful that it doesn't burn as there is a lot of sugar.
8. Use a charcoal fire for that streetside authentic flavour.
9. Serve on rice (com), rice vermicelli (bun) or a french roll (banh mi) with nuoc cham on side.
10. Add some raw veggies like lettuce, pickled daikon and carrots, cilantro, chilis.
11. Sriracha/tuong ot/sambal oelek chili sauce also delicious with this.

pork, stalks lemongrass, ginger, garlic, fish sauce, limes, white sugar, palm sugar, fish sauce, limes, sugar, carrots

Taken from www.foodgeeks.com/recipes/20086 (may not work)