VIETNAMESE GRILLED SHRIMP - TOM CANG NUONG
Make and share this Vietnamese Grilled Shrimp - Tom Cang Nuong recipe from Food.com.
Provided by PalatablePastime
Categories Sauces
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Mix the onion, garlic, oil, and fish sauce in a bowl large enough to hold the shrimp.
- Add the shrimp, toss to coat evenly, and marinate, covered, at room temperature for 30 minutes.
- Soak the wooden skewers in water for 20-30 minutes.
- Prepare grill or preheat broiler.
- To prepare the dip, mix together the lime juice, pepper, salt, fish sauce, and sugar, in a small bowl, mixing well; adjust seasonings to taste (add a little water or sugar if dip seems too tart).
- Thread shrimp onto wooden skewers; lightly coat each finished skewer with oil or cooking spray, and place on grill over medium coals or heat (or place on pan under broiler), and cook approximately 5 minutes, turning once, or until shrimps are pink, firm, and slightly charred in spots.
- Serve shrimp with the dipping sauce.
- A good accompaniment would be steamed rice, or an Asian noodle dish.
GRILLED LEMONGRASS SHRIMP - VIETNAMESE TOM NUONG XA
Lemongrass is used as skewers in this recipe, but it's optional and you can certainly use bamboo sticks instead. The recipe is ideal for outdoor grill, indoor grill, or under the broiler and makes 1 skewer with 3 shrimp per person as appetizer for 4 servings. If you want to make this as main dish, make 2-3 skewers per person.
Provided by Rinshinomori
Categories Vietnamese
Time 5m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- If using bamboo skewers in place of lemongrass, soak them in water for 30 minutes so they won't burn.
- Combine all marinade sauce ingredients and marinate the shrimp for 15 minutes.
- If using lemongrass, cut lemongrass into 10" (25 cm) lengths. Skewer 3 shrimp with lemongrass or bamboo skewer.
- Grill or broil shrimp until nicely charred.
VIETNAMESE LEMONGRASS PORK
This is delicious chargrilled lemongrass pork like you get in Vietnamese restaurants. It goes great in noodle dishes, rice dishes, or served on its own! (This recipe was adapted from vietworldkitchen.com, check out the site for other delicious Vietnamese dishes!)
Provided by p00gJr
Categories Pork
Time 40m
Yield 4 , 4 serving(s)
Number Of Ingredients 9
Steps:
- Cut the pork into pieces, you can leave it in steak sizes piece, or cut it into thin strips, depending on how much you want the marinade to cover.
- Add sugar, minced garlic, minced shallot, chopped onion, and minced lemongrass to mini chop and blend into a fine texture.
- Add the pepper, soy sauce, fish sauce, and oil and continue to blend.
- Cover the pork with the marinade. I suggest letting it marinate for at least a few hours so it can really soak in the flavors.
- Preheat a grill to medium-high. Grill for 6 to 8 minutes, turning frequently, until cooked through. You want a good char on this, like they do at the Vietnamese restaurants.
- Remove, allow to sit for a few minutes, and then enjoy!
VIETNAMESE GRILLED LEMONGRASS PORK CHOP (THIT HEO NUONG XA)
Make and share this Vietnamese Grilled Lemongrass Pork Chop (Thit Heo Nuong Xa) recipe from Food.com.
Provided by gailanng
Categories Pork
Time 6h8m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Using a mini food processor, pulse the sugar, garlic, shallot and lemongrass to a mince-like texture. Add the pepper, soy sauce, fish sauce and oil; process to combine well.
- Place the pork chops in a large zip-lock bag and pour the marinade to coat. Massage the marinade around to coat the pork chops evenly. Refrigerate for at least 6 hours, up to 24 hours. Allow the pork chops to rest at room temperature, about 30-45 minutes, before grilling. Season with salt the chops.
- Preheat the grill to medium-high heat. Grill the pork chops over direct high heat, with the lid closed for about 4 minutes. Flip the chops and cook for an additional and cook for an additional 4 minutes or until internal temperature reaches 150 degrees F. Remove from the grill, and let the pork chops rest for 5 minutes. Sprinkle with cilantro.
- Serve over steamed white rice and nuoc cham dipping sauce.
Nutrition Facts : Calories 457.2, Fat 24.8, SaturatedFat 6.9, Cholesterol 137.3, Sodium 1195.3, Carbohydrate 13.7, Fiber 0.3, Sugar 9.9, Protein 43
VIETNAMESE LEMONGRASS SHRIMP SALAD WITH VERMICELLI - BUN TOM XAO
Make and share this Vietnamese Lemongrass Shrimp Salad with Vermicelli - Bun Tom Xao recipe from Food.com.
Provided by PalatablePastime
Categories One Dish Meal
Time 40m
Yield 2 serving(s)
Number Of Ingredients 15
Steps:
- Bring water to a boil in a large pot; stir in vermicelli.
- Cook until just tender and drain in colander.
- Flatten lemongrass with cleaver and mince white part; discard rest.
- Heat oil in wok; add garlic, lemongrass, and red pepper flakes.
- Cook until lemongrass is slightly wilted.
- Add onions and stir-fry until onions are tender.
- Mix fish sauce with sugar and add to wok with shrimp; stir-fry 3-4 minutes more or until shrimp is cooked.
- For each salad place 1 cup of lettuce in bottom of bowl.
- Top with 3/4 cup of bean sprouts.
- Place half the cooked noodles over vegetables in bowl.
- Top noodles with lemongrass shrimp and onions.
- Garnish with peanuts.
- Serve with a plate of cilantro sprigs and basil sprigs.
- Also serve a bowl of Nuoc Mam, recipe#25375, about 1/2-3/4 cup per salad.
- Place"Tuong Ot Sriracha" (Viet hot sauce) or sambal oeleck on the table as condiments.
Nutrition Facts : Calories 897.7, Fat 24.8, SaturatedFat 4, Cholesterol 135.7, Sodium 11939.5, Carbohydrate 130.6, Fiber 8.3, Sugar 19.4, Protein 39.2
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