Delicious Vietnamese Lemongrass Pork Kabobs Recipe
Are you looking for a delicious and easy-to-make recipe that will transport your taste buds straight to Vietnam? Look no further than these Vietnamese Lemongrass Porkabobs, also known as Thit Lui.
I can guarantee you, no matter what your culinary preferences are, you will not be disappointed by this recipe. It’s packed with flavors and aromas that will tantalize your senses and leave you satisfied. The combination of lemongrass, garlic, and shallots in the marinade creates an irresistible fragrance that will have neighbors peeking their heads over the fence to ask for a taste.
The best part is that this recipe can be made in advance, allowing the marinade time to work its magic on the boneless pork loin. After just 2 hours of marinating, you’ll have a dish that is ready for grilling or roasting.
I guarantee that once you try these pork skewers, they’ll become a regular on your dinner menu. So let’s get cooking and discover how simple it is to make Vietnamese Lemongrass Porkabobs – Thit Lui at home!
Why You’ll Love This Recipe
Are you tired of those boring and bland pork dishes that leave little to no impact on your taste buds? Well, the Vietnamese Lemongrass Pork Skewers or Thit Lui recipe is here to change that. This flavorful dish is a popular and beloved staple in Vietnamese restaurants, and for good reason.
Firstly, the marinade for lemongrass porkabobs thit lui recipe is made with fragrant stalks of lemongrass, minced garlic, shallots, fish sauce, and fresh cracked black pepper. The combination of ingredients adds layers of complex flavors that will leave your taste buds craving for more.
Secondly, the boneless pork loin used for this recipe is thinly sliced and marinated for at least 2 hours before grilling to perfection. The grilled pork skewers are juicy, tender, and imbued with the subtle flavors of lemongrass permeating throughout each bite.
Lastly, this versatile dish pairs well with many Vietnamese staples. Serve up these succulent lemongrass porkabobs thit with a bowl of Huế Lemongrass Pork or Bun Cha Gio Nuong (grilled pork and egg rolls over vermicelli noodles). You can also wrap the pork skewers in lettuce leaves with fresh herbs and dipped in nuoc cham sauce to make a scrumptious appetizer.
In summary, if you are looking for an easy-to-make yet impressive dish that will elevate your culinary skills and spice up your palate – Look no further! Give this Vietnamese Lemongrass Pork Skewers or Thit Lui recipe a try today. Your taste buds will thank you!
Ingredient List
- 2 stalks of lemongrass: Look for fresh, firm and green lemongrass stalks with a lemony fragrance. Peel off the tough outer layer and use the tender inner part, which has a delicate flavor.
- 4 cloves of garlic: Minced or chopped finely to release its pungent aroma.
- 2 shallots: Finely chopped or grated to add a mild sweetness and depth.
- 1 teaspoon of black pepper: Enhances the savoriness of the pork and balances out the sweetness from lemongrass and shallots.
- 1 tablespoon of fish sauce. It is a staple ingredient in Southeast Asian cuisine that creates umami flavors in savory dishes.
- 1 ½ lbs boneless pork loin: Cut into 1-inch cubes, pork loin is succulent and tender in texture as well as flavorful. You can also use pork shoulder or belly, but they have higher fat content.
- 8 to 10 Vietnamese lemongrass skewers, which are long wooden sticks commonly found in Vietnamese restaurants. Alternatively, you can use metal skewers or bamboo skewers soaked in water for at least 2 hours before grilling.
- Optional: 1/2 teaspoon of ground turmeric to add vibrant color to the dish.
All these ingredients create an irresistible blend of flavors that make up this Vietnamese Lemongrass Porkabobs – Thit Lui Recipe.
The Recipe How-To
Here’s what you’ve been waiting for – the recipe how-to for Vietnamese Lemongrass Porkabobs or Thit Lui.
Step 1: Marinate the Pork
First off, I start by thinly slicing a 1-pound boneless pork loin into bite-sized pieces. Then, I mix ¼ cup of lemongrass paste, 2 minced garlic cloves, 2 chopped shallots, 2 tablespoons of fish sauce, and ground pepper in a large bowl until it forms a smooth marinade. I add the sliced pork to the marinade, making sure every piece is fully coated. The secret to tender meat is marinating and for this recipe, it’s recommended that you let it marinate for at least 2 hours in the fridge, but if you have more time, overnight marinating is even better.
Step 2: Skewer the Meat
Once the meat has marinated adequately, remove it from the fridge and set it on your work surface. They can be grilled individually or made into skewers. I prefer skewers because they prevent small pieces of meat from falling through the grill grates. Skewer each slice by running your skewer through one end of the meatiest part and thread it along to fill up about 14-inch skewers. Repeat until all meat slices are used up.
Step 3: Grill or Broil
Preheat your grill over medium-high heat or turn on broiler on high when using an oven broiler setting. Place lemongrass skewers on grill grates with a bit of space between each of them so they cook evenly without overlapping or touching one another. Grill each side for about 4-5 minutes or until golden char marks appear then turn them over and repeat until fully cooked through, around six minutes in total. If broiling in oven setting, set skewers on oven tray and broil for about six minutes then turn the skewers over and broil for an additional 6-8 minutes, making sure to watch them closely. The pork should be fully cooked through but still tender.
Step 4: Serve and Enjoy
Once cooked to perfection, take skewers off the grill or broiler and transfer them to a serving platter. This dish is best when served hot off the grill as a main course or appetizer with a side of vermicelli noodles or steamed rice. Garnish with fresh cilantro, mint leaves, and some lime slices that can add an extra tangy flavor to the porkabobs!
Now that you know how to make this delicious Vietnamese lemongrass porkabobs recipe, get creative with variations and make it your own!
Substitutions and Variations
I love experimenting with ingredients and trying out new techniques to add more flavor and excitement to my dishes. This recipe for Vietnamese Lemongrass Porkabobs is no exception! Here are some substitutions and variations you can try out that will take this dish to the next level:
– Protein: While the original recipe calls for boneless pork loin, you can easily substitute it for chicken or beef. Thinly sliced skirt steak or chicken thighs work particularly well in this recipe.
– Sauce: If you don’t have fish sauce on hand, you can substitute it with soy sauce or Worcestershire sauce. I like to add a dash of lime juice or rice vinegar to bring additional acidity to the marinade.
– Spices: If you’re feeling adventurous, you can add a pinch of cumin or coriander to the marinade to give it an earthy complexity. A bit of black pepper also adds a kick of flavor.
– Vegetables: While the traditional Thit Lui recipe uses only shallots and garlic as aromatics, feel free to experiment with other vegetables such as bell peppers, onions, or even pineapple chunks. However, keep in mind that certain vegetables may need different grilling times than others, so be sure to adjust accordingly.
Experimentation is key when it comes to cooking – it’s how we discover new favorites! With these substitution ideas in mind, I encourage you to get creative with your next batch of Vietnamese Lemongrass Porkabobs!
Serving and Pairing
Once the Vietnamese Lemongrass Porkabobs are grilled to perfection, it’s time to serve it up and enjoy this delectable delight. These pork skewers pair well with many different types of sides and can be served as a full meal or as an appetizer.
One traditional Vietnamese way to serve lemongrass porkabobs is by placing them on a bed of vermicelli noodles known as bun thit nuong. This dish is often topped with fresh herbs such as mint, cilantro, and Thai basil. The combination of the fresh herbs and the savory pork creates a flavor explosion in your mouth that is hard to resist.
Another popular dish served with lemongrass pork at Vietnamese restaurants is bun cha gio nuong, which is similar to bun thit nuong but also includes fried spring rolls. The crispy texture of the spring rolls pairs perfectly with the tender meat on these grilled pork skewers.
If you’re looking for a more substantial meal, try pairing the lemongrass pork with rice and stir-fried vegetables or a simple cucumber salad. The flavors will complement each other nicely, and you’ll have yourself a healthy and satisfying meal.
For those who prefer something more Westernized, serving these lemongrass porkabobs on salad greens, alongside grilled corn or potatoes can be fantastic. You could even turn them into Vietnamese pork chop by grilling them in larger sections, which can be served with rice and steamed greens.
Lastly, don’t forget to wash down your meal with some refreshing beverages like iced tea, or Vietnamese coffee. Either way, there are so many ways to serve and pair this delicious dish that I’m sure you’ll find one that suits your taste buds!
Make-Ahead, Storing and Reheating
If you’re planning to prepare these Vietnamese Lemongrass Porkabobs for a gathering, or if you’re just simply running short on time, making them ahead of time is possible. You can marinade the pork overnight and assemble the skewers up to 2 hours in advance. Once assembled, cover them and store in the refrigerator until you’re ready to cook.
In terms of storing leftover porkabobs, make sure to remove them from the skewers first and then transfer them to an airtight container. You can store the porkabobs for up to three days in your refrigerator. Additionally, if you have excess marinade left over, it can also be stored in an airtight container in the fridge.
Reheating these porkabobs may cause them to dry out, so reheating them properly is key. To maintain their moisture, we recommend heating them on a skillet or griddle pan with some oil over medium heat. If you still have some marinade left over, brush it over the porkabobs as they reheat to keep it flavorful and tender.
It’s essential to note that when reheating grilled meats, they tend to release water when heated—so don’t be alarmed if you see this happening. Just drain off any liquid before placing the porkabobs onto your serving plate.
Pro tip: To avoid drying out the meat and prevent it from sticking while cooking or reheating, drizzle some oil over each skewer before placing them onto your skillet or grill pan.
Tips for Perfect Results
When it comes to cooking a perfect Thit Lui recipe, the key lies not only on the ingredients you choose, but also on the techniques and methods you use to prepare it. In this section, I’ll reveal some tips that will help bring out the best in your Vietnamese Lemongrass Porkabobs.
(1) Perfectly Marinated Meat
The first step is to marinate the boneless pork loin with a mixture of minced garlic, chopped shallots, ground pepper, fish sauce, and finely chopped lemongrass stalks. For best results, let it sit in the marinade for at least two hours or overnight. This will not only enhance the flavor but also tenderize the meat, making it juicier when grilled.
(2) Soak the skewers
Before skewering the pork cubes onto lemongrass skewers, make sure to soak them in water for at least 30 minutes. This will prevent them from burning and breaking apart while grilling.
(3) Perfect Grilling Temperature
For perfectly grilled pork skewers, set your grill to medium-high heat. Preheat your grill for at least 10 minutes before grilling. Make sure to brush the surface lightly with oil to prevent sticking.
(4) Proper Basting Technique
When grilling Thit Lui recipe porkabobs, it’s essential to baste them with oil or marinade occasionally using a pastry brush. This will enhance the flavor and prevent them from drying out. However, be careful not to overdo it as too much oil can cause flare-ups on the grill.
(5) Cook Time
It’s crucial not to overcook your pork skewers as they can become dry and tough. Grill each side for around 3-4 minutes until nicely charred but still juicy on the inside.
By following these tips and tricks, you’ll be able to master the art of grilling Vietnamese lemongrass porkabobs like a pro. Tweak the recipe to your liking, and you’ll soon have a dish that’s perfect for any occasion.
Bottom Line
In conclusion, the Vietnamese Lemongrass Porkabobs – Thit Lui Recipe is one that you do not want to miss out on. With its tantalizing combination of sweet and savory flavors, this dish is sure to satisfy the taste buds of all who try it. It is easy to prepare, and can be adapted to suit your personal preferences with regards to spice level and ingredients.
Whether you are looking for a summer barbecue dish or a new addition to your menu, these pork skewers are sure to impress your friends and family. So don’t hesitate any longer, head to your local grocery store today and pick up the ingredients for this delicious recipe.
Once you’ve tasted these lemongrass pork skewers, you’ll never want to go back to any other kind of grilled pork ever again. Experience the fragrant aroma of Vietnamese lemongrass paired perfectly with perfectly grilled boneless pork loin. Serve it with a side of vermicelli noodles, bun cha gio or bun thit for added pleasure.
So fire up your grill and get ready to make some amazing Vietnamese Lemongrass Porkabobs – Thit Lui Recipe tonight! You won’t regret it.
Vietnamese Lemongrass Porkabobs - Thit Lui Recipe
Ingredients
- 1 lb boneless pork loin
For the Marinade
- 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
Instructions
- 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).