Vietnamese Lemongrass Pork
ฝัง
- เผยแพร่เมื่อ 10 เม.ย. 2023
- Made using economical pork shoulder, a Vietnamese lemongrass marinade infuses with beautiful flavour while a tiny amount of baking soda is the secret to tenderising so the pork steaks are juicy like premium pork chops!
Use to make Bún thịt nướng, the popular Vietnamese noodle bowls (coming Friday!), or serve with coconut rice and Asian Slaw for a lovely dinner.
PRINT RECIPE: www.recipetineats.com/vietnam... - แนวปฏิบัติและการใช้ชีวิต
Just made this yesterday after seeing this scrumptious video. MIND BLOWN! The cheap slices of pork shoulder I used ended up looking and tasting like more-expensive beef. Excellent flavor, like what I've had at better Vietnamese restaurants. Thank you Nagi!
Еще один отличный рецепт для выходных..Мне всегда нравятся ваши рецепты....Спасибо.👍👍Another great weekend recipe..I always love your recipes..Thank you.👍👍
Thank you, thank you, thank you - for making this short and easy to follow!!!
Looks incredible
Thanks. Will try this recipe. 😋👍
It looks delicious 😋 👍
I'm a long time subscriber and have successfully tried and enjoyed a number of recipes from this channel, this is the very first video on this channel I have watched where the music track was actually annoying to listen to. Great looking recipe though.
Yes I have to say that the music is pretty grating. Thankful for the volume control.
This comment made me laugh
Yeah I had to mute it to get through the video. Nagi if you're reading this - don't use this music again!
😆 Truth be told there's a few videos (like this one) where the food looks great, but the soundtrack sounds like it has a mild case of indigestion.
You guys can join Peter as well
Dear Nagi, i made this last night served with rice (for ease). We loved it! Thank you so much for this. Wanted to ask if you have any experience with airfryers and whether you think the pork could be cooked in one?
Flavor bomb. Yumm. Cheers.
WHOA! I don’t even eat pork but I’m gonna use Chicken YUUUUUM
Make sure you have eaten a nice meal before seeing this! It's giving me hunger pangs!
Thank you for this recipe. If I use pork chops instead should I used a meat tenderizer also? Aside from summer rolls I've always been too intimidated to cook any other Viet cuisine. So excited to cook this one!
Yummy 😊
Love ur recipes, been used for many a family dinner change ups. But could u pls list the music (song & artist), it helps set an awesome mood when my family & I cook together.
I love Nagi ❤
Looks delicious Nagi not so sure re some of the comments
You are from Australia? I have been watching your recipe for years, just noticed that😅
Can you list the measurements for each ingredients please? I really want to make this.
Just click on print the recipe and gives you all the measurements and recipe.
2 lemongrass stalks , white part only, bruised, cut into 1 cm / 0.4″ slices on angle (Note 2)
▢4 garlic cloves , finely minced
▢4 tbsp lime juice
▢3 tbsp fish sauce
▢1 tbsp soy sauce (all purpose or light, NOT dark soy, Note 3)
▢4 tbsp brown sugar (tightly packed tablespoons)
▢3 tbsp oil (canola, vegetable, peanut)
▢3/4 tsp baking soda/bi-carb , for tenderising (Note 4)
Could you tell us what we see in the bowl at the end of the video?
Vietnamese Pork Noodle Bowls from Nagi's site is the full recipe, incl sauce
I agree with the Bloke About Time. Music very very annoying ( I turned the sound off ) and totally unnecessary. But I might try the recipe
Cheeses.....oh dear so join Peter
The pork you guys get in Australia is really red...looks almost like beef. In the US, it's white (which is why they call it the other white meat, referring to chicken breast LOL). I would have used bone-in pork, minced the lemongrass, grilled the meat over charcoal, not use soy sauce, etc. I assume the baking soda is to tenderize the meat?
If you use center cut pork chops or use pork loin then you do not need to add the baking soda as sometimes it adds an after taste. And these cuts are already tender.
What was the sauce at the end
I guess, it was Nước chấm
What can you use other than pork ?
Chicken thighs works well but do not add the bicarb or it will be too mushy.
Never ever see this in Europe
Rather than cling film to bash the pork, use greaseproof paper, and the plastic bag for marinating, use reusable instead. The world has too much plastic!
Its about the food Peter !! get a life, the world has to much Peter