Vietnamese Grilled Pork Tenderloin Recipes

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VIETNAMESE GRILLED PORK SKEWERS



Vietnamese Grilled Pork Skewers image

For this dish, we need to prepare two things (1) the grilled pork, and (2) the dipping sauce.

Provided by Nguyen Duc Cuong

Categories     World Cuisine Recipes     Asian     Vietnamese

Time 1h38m

Yield 6

Number Of Ingredients 16

1 pound pork belly, cubed
1 fresh red chile pepper, minced
3 stalks lemongrass, minced
3 tablespoons fish sauce
3 cloves garlic, minced, or more to taste
1 teaspoon monosodium glutamate (MSG)
1 teaspoon white sugar
1 teaspoon Chinese five-spice powder
bamboo skewers
¼ cup fish sauce
¼ cup white sugar
1 fresh red chile pepper, minced, or more to taste
1 lime, juiced
5 cloves garlic, minced, or more to taste
1 teaspoon monosodium glutamate (MSG), or to taste
1 cup water

Steps:

  • Combine pork belly, 1 red chile pepper, lemongrass, 3 tablespoons fish sauce, 3 cloves garlic, 1 teaspoon MSG, 1 teaspoon white sugar, and five-spice powder in a bowl. Cover with plastic wrap and refrigerate until marinated, 1 to 3 hours.
  • Mix 1/4 cup fish sauce, 1/4 cup sugar, 1 red chile pepper, lime juice, 5 cloves garlic, and 1 teaspoon MSG together in a bowl. Let sit until dipping sauce flavors meld, 30 minutes to 1 hour. Pour in water.
  • Thread the marinated pork belly onto bamboo skewers.
  • Preheat grill for high heat and lightly oil the grate. Cook pork skewers, turning occasionally, until crisp, 8 to 10 minutes. Serve with the dipping sauce.

Nutrition Facts : Calories 201 calories, Carbohydrate 15.3 g, Cholesterol 27.3 mg, Fat 10.6 g, Fiber 0.3 g, Protein 10.8 g, SaturatedFat 3.4 g, Sodium 2019.6 mg, Sugar 9.9 g

VIETNAMESE GRILLED PORK AND RICE VERMICELLI NOODLE BOWL



Vietnamese Grilled Pork and Rice Vermicelli Noodle Bowl image

You usually think about pho when going to a Vietnamese restaurant, but it's time to graduate to bun! Bun is a type of noodles, made of rice like pho but thinner and springier. They are cooked, chilled and then used as a base for cold noodle bowls. My favorite protein to top these bowls with is this delicious sweet, smoky lemongrass pork. I love cooking this on a hot griddle to get a great sear.

Provided by Jet Tila

Categories     main-dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 21

2 tablespoons (30 milliliters) lime juice
1/4 cup (60 milliliters) fish sauce
1/4 cup (60 milliliters) water
1 tablespoon (15 milliliters) rice vinegar
1/4 cup (50 grams) sugar
1 garlic clove, minced
1 Thai chili, finely chopped
1 large or 2 medium shallots, sliced thin
2 cloves garlic, minced
1 tablespoon (30 grams) minced lemongrass
2 tablespoons (30 grams) water
3 tablespoons (45 grams) granulated sugar
3 tablespoons (45 milliliters) fish sauce
Heavy pinch black pepper
1 pound (450 grams) pork butt, sliced paper-thin against the grain (see Cook's Note)
2 tablespoons (30 milliliters) vegetable oil
8 ounces (240 grams) Vietnamese thin rice sticks (bun)
1/2 cup (95 grams) shredded daikon radish
1/2 cup (95 grams) shredded carrot
3 tablespoons (45 grams) coarsely chopped roasted peanuts
3 scallions, thinly sliced

Steps:

  • For the dipping sauce: Combine all the sauce ingredients and stir to dissolve the sugar completely. Set aside.
  • For the pork: Combine all of the marinade ingredients in a blender; puree about 20 seconds until smooth. Place the pork in a medium bowl, pour the marinade over the meat and massage the pork well. Marinate for at least 1 hour if time allows. Heat a grill pan, medium skillet or griddle to high and add the oil. When you see white wisps of smoke, saute the pork for about 5 minutes until cooked through.
  • For the noodles: Soak the rice sticks in warm water for 20 minutes. Drain, then boil the soaked rice sticks in 3 quarts (2.8 liters) of water in a 4-quart (3.8-liter) pot for about 12 minutes until al dente. Rinse them well under cold water in a fine mesh strainer and reserve.
  • Assembly: Divide the noodles into 4 separate bowls. Place the pork on top of the noodles. Sprinkle the pork with radish, carrot, roasted peanuts and scallions. Pour Nuoc Cham Sauce over the noodles and mix them well like a salad.

NEM NUONG (VIETNAMESE GRILLED PORK PATTIES)



Nem Nuong (Vietnamese Grilled Pork Patties) image

The Vietnamese names confuse me, but not the taste. It's all good! Recipe inspired by The Ravenous Couple blogspot.

Provided by gailanng

Categories     Pork

Time 1h40m

Yield 4-6 serving(s)

Number Of Ingredients 20

2 lbs ground pork
1 whole head of garlic (cloves, peeled but can use more or less according to taste)
1/3 cup sugar
1/2 tablespoon salt
1/2 tablespoon pepper
4 teaspoons baking powder (optional and see Instruction 2)
1/4 cup water
1 drop red food coloring (optional) or 1 teaspoon caramel syrup (optional)
2 garlic cloves, minced
2 tablespoons sugar
1/2 cup water
1/4 cup asian fish sauce
1/4 cup fresh lime juice
2 tablespoons white vinegar
1 -2 red Thai chile, thinly sliced
1 (14 ounce) bag vermicelli
fresh herb (optional)
pickled carrots and daikon radish (optional)
fried shallots (optional)
chopped roasted peanuts

Steps:

  • Using food processor, process garlic until finely pureed. Combine pork, garlic, salt, pepper and sugar in mixing bowl and mix well. In a separate bowl, combine baking powder and water and stir. Mixture will bubble and foam. Add one drop of food coloring or caramel syrup (this adds color to the pork when grilled).
  • Fold the baking powder into mixture and allow meat to chill for about 30 minutes to 1 hour or longer. The baking powder forms air bubbles and adds more bouncier or spongier texture.
  • Refrigerate meat mixture a few hours to let it set for easier handling while forming patties, balls or flattened mini sausages. Keep a bowl of water handy and your hands wet for easy handling.
  • Grill or pan fry about 4-5 minutes per side.
  • Serve with Nuoc Cham and vermicelli (bean thread), if desired.
  • To make Nuoc Cham: In a bowl, mash the garlic with the sugar. Add remaining ingredients and mix well.
  • To make Bun Nem Noung: Place vermicelli in boiling water for about 6-8 minutes, stirring regularly to keep from sticking to the bottom of the pot. To check for doneness, take a strand and taste. It should be still slightly firm but easily breaks apart. Drain and flush with cold water to stop the cooking process.
  • Combine vermicelli in bowls with nem nuong (pork patties), fresh herbs, pickled carrots and daikon, fried shallots and/or crushed roasted peanuts and dress with Nuoc Cham (sauce).

Nutrition Facts : Calories 1086, Fat 49.7, SaturatedFat 18.2, Cholesterol 163.6, Sodium 2785.5, Carbohydrate 104.1, Fiber 3.7, Sugar 26.6, Protein 53

VIETNAMESE GRILLED PORK TENDERLOIN



Vietnamese Grilled Pork Tenderloin image

Pork tenderloin on the barbecue has never been so tender or simple. I found this recipe in Gourmet magazine and didn't like the carmelizing process, so I just made it my own marinade. And my brother's tips on grilling tenderloin made it so easy!

Provided by Cookin-jo

Categories     Pork

Time 8h30m

Yield 4-6 serving(s)

Number Of Ingredients 7

2 pork tenderloin
1/3 cup sugar
1/3 cup green onion, sliced
3 garlic cloves, minced
1 tablespoon lime juice
1 tablespoon fish sauce
1/2 teaspoon salt

Steps:

  • Combine the sugar, green onions, garlic, lime juice, fish sauce and salt in a large bowl.
  • Add the tenderloins, making sure they are coated with the marinade.
  • Let sit in the fridge for as short as 4 hours, as long as 24 hours, turning when you can.
  • Heat grill or broiler in your oven. But the outdoor grill is best.
  • My brother's trick to grill these is to put them on the grill, on medium heat, and cover for 7 minutes, not disturbing them. Then turn over for 6 minutes. And then turn off the grill and let rest for 5.
  • With my propane grill, I do them for 8,7,6. You want a bit of pink showing in the middle but almost all white.
  • I love to eat these with a thai sweet and hot sauce, kids love them with plum sauce, and some just like them as is.

Nutrition Facts : Calories 73, Sodium 639.9, Carbohydrate 18.5, Fiber 0.3, Sugar 17.1, Protein 0.5

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

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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