Tuesday, March 6, 2012

Thịt Nướng (Vietnamese BBQ Pork)

So, thịt nướng is Vietnamese marinated BBQ pork. On my first trip to Ho Chi Minh City, my friend AT brought me to her favorite thịt nướng place. It was a hole in the wall family restaurant where we all sat on really low stools (it's a Vietnamese thing) by a charcoal grill and grilled our own thịt nướng. It was just awesome. If you've always had a gas grill and have never tried charcoal grilling, you should try it! Somehow, the charcoal gives the meat an extra smoky touch, which not only smells great, but makes it all that more delicious. 

These days, people know thịt nướng because it usually comes with bun (Vietnamese rice noodles) or bahn mi (Vietnamese baguette sandwich), not so much because it is just a deliciously marinated meat! In Vietnam, people also eat thịt nướng with broken rice, and of course, there will be lime and nước mắm chấm on the table, for sure. :)

My thịt nướng looks really under-colored because I had Jason cook it, and he didn't get the pan heated enough. It should be slightly burnt (oh yum) and very brown. Nevertheless, I'm grateful for help in the kitchen. A man needs to feed himself sometimes.

it's really looking the wrong color, but don't worry, yours will be better!
Ingredients (4 servings)
  • 1 lb pork, sliced thinly
  • 2 tablespoons fish sauce
  • 2 tablespoons white sugar
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon white pepper
  • 1 shallot, minced
  • 3 cloves garlic, minced
  • 1 tablespoon dark soy sauce
  • 2 tablespoons roasted sesame seeds
  • 1 tablespoon sesame oil


Method
  • Add all the ingredients in a bowl and mix thoroughly.
  • Cover the bowl with plastic wrap, and leave it to marinate in the fridge for at least 30 minutes (but best for an hour or two.)
  • After an hour, heat up a pan real hot, then pan-fry the meat or, if you have a grill, go ahead and place it on the grill.
  • Fry/grill till cool

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