Get ready to transform your kitchen into a vibrant Vietnamese street food paradise with this mouthwatering Lemongrass Barbecued Pork recipe! Imagine tender, perfectly charred pork infused with the citrusy, aromatic essence of lemongrass, served over silky brown rice vermicelli noodles that will transport your taste buds straight to the bustling streets of Hanoi. This recipe isn't just a meal—it's a sensory experience that combines bold flavors, quick preparation, and restaurant-quality results that will make your dinner guests think you've secretly trained with a master Vietnamese chef.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Vietnamese
Serves: 4 servings
Ingredients
- 1 lb pork tenderloin, sliced
- 2 stalks lemongrass, minced
- 3 tablespoons fish sauce
- 2 tablespoons brown sugar
- 1 package brown rice vermicelli noodles
- Fresh vegetables for garnish (cucumbers, carrots, herbs)
- Chili sauce for serving
Instructions
- Prepare the marinade by finely mincing the lemongrass stalks, removing the tough outer layers and using only the tender white bottom portion.
- In a mixing bowl, combine minced lemongrass, fish sauce, and brown sugar. Whisk together until the sugar dissolves completely.
- Slice the pork tenderloin into thin, uniform strips approximately 1/4 inch thick to ensure even marinating and quick cooking.
- Pour the marinade over the pork strips, ensuring each piece is thoroughly coated. Cover and refrigerate for minimum 2 hours, preferably overnight for deeper flavor infusion.
- Preheat barbecue grill or grill pan to medium-high heat, around 400-450°F.
- While grill heats, prepare brown rice vermicelli noodles according to package instructions, typically involving boiling water and 3-4 minutes cooking time.
- Drain noodles and rinse with cold water to stop cooking process, then set aside.
- Remove pork from marinade, allowing excess to drip off. Discard remaining marinade.
- Grill pork strips for 3-4 minutes per side, achieving nice char marks and internal temperature of 145°F.
- Let grilled pork rest for 5 minutes to retain juices.
- Slice fresh vegetables like cucumbers and carrots into thin julienne strips.
- Plate by arranging brown rice vermicelli noodles, topping with grilled lemongrass pork, and garnishing with fresh vegetables and herbs.
- Serve immediately with chili sauce on the side for additional heat and flavor.
Tips
- Lemongrass Prep Perfection: When mincing lemongrass, use only the tender white bottom portion and discard the tough outer layers to ensure a delicate, fragrant flavor.
- Marinating Magic: For maximum flavor, marinate the pork overnight. The longer it sits, the more deeply the lemongrass and fish sauce will penetrate the meat.
- Grill Temperature Matters: Maintain a medium-high heat (400-450°F) for perfect char marks and juicy pork. Use a meat thermometer to ensure the pork reaches 145°F.
- Resting is Crucial: Always let the grilled pork rest for 5 minutes after cooking to help retain its natural juices and ensure maximum tenderness.
- Noodle Ninja Technique: Rinse brown rice vermicelli with cold water immediately after cooking to stop the cooking process and prevent clumping.
- Garnish Like a Pro: Fresh julienned vegetables and herbs aren't just decoration—they add texture, freshness, and authentic Vietnamese flair to your dish.
Nutrition Facts
Calories: 293kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
