Grilled Lemongrass Shrimp Vietnamese Tom Nuong Xa Recipes

VIETNAMESE GRILLED SHRIMP - TOM CANG NUONG

Vietnamese Grilled Shrimp - Tom Cang Nuong image

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

Ingredients

1 lb large shrimp, peeled and deveined
wooden skewer
1 small onion, minced,rinced under cold water,and drained
2 cloves garlic, minced
1 teaspoon vegetable oil
1 -2 dash fish sauce
1 lime, juice of
1 teaspoon fresh ground pepper
1/2 teaspoon sea salt
1/2 teaspoon fish sauce
1/2 teaspoon sugar

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

Grilled Lemongrass Shrimp - Vietnamese Tom Nuong Xa image

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

Ingredients

12 shrimp, medium to large, shelled and deveined
4 stalks lemongrass (for skewers) or 4 bamboo skewers
2 tablespoons lemongrass, chopped or 2 tablespoons lemon juice
1 tablespoon olive oil
1 tablespoon honey
1 tablespoon fish sauce
2 teaspoons curry powder
2 green onions, fined chopped
1 teaspoon chili paste, Asian

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.

GRILLED LEMONGRASS PORK TENDERLOIN SKEWERS: SUON NUONG XA

Grilled Lemongrass Pork Tenderloin Skewers: Suon Nuong Xa image

Provided by Corinne Trang

Categories main-dish

Time 51m

Yield 4 servings

Number Of Ingredients 19

Ingredients

1/4 cup fish sauce
1 tablespoon soy sauce
3 tablespoons sugar
2 tablespoons vegetable oil
2 stalks lemongrass, outer leaves and tops removed, root ends trimmed, and stalks finely grated
1 large shallot, finely chopped
2 large cloves garlic, finely chopped
1 pound pork tenderloin, thinly sliced
16 bamboo skewers, soaked for 20 minutes and drained
Rice vermicelli, cooked, for serving
1/2 cup chopped unsalted roasted peanuts
Nuoc cham, as needed, recipe follows
5 tablespoons sugar
3 tablespoons water
1/3 cup fish sauce
1/2 cup lime or lemon juice
1 large clove garlic, minced
1 or more bird's eye or Thai chiles, seeded and minced
1 shallot, peeled, thinly sliced, and rinsed (optional)

Steps:

Stir together the fish sauce, soy sauce, sugar, and oil until the sugar is completely dissolved. Add the lemongrass, shallot, garlic and pork and mix to coat the meat evenly. Allow to marinate at room temperature for 20 minutes or refrigerate for at least 1 hour or up to overnight.
Slide 2 to 4 slices of pork onto each skewer so the meat is flat with the skewer going through the slices several times. Grill over a barbecue (make sure that the flames have subsided and the coals are red with white ashes). Alternatively, heat a well-oiled grill pan or non-stick skillet over high heat and, working in batches, cook the skewers until the edges crisp, about 1 minute per side. Remove the skewers from the grilled pork.
Divide the grilled pork among the bowls of rice vermicelli. Sprinkle peanuts and drizzle nuoc cham over each serving. Serve immediately.
Whisk together the sugar, water, fish sauce, and lime juice in a bowl until the sugar is completely dissolved. Add the garlic, chile, and shallot, and let stand for 30 minutes before serving.

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