This grilled pork mince and lemongrass dish reminds me of the street vendors in Vietnam chargrilling their meat over coals and fanning the delicious smokey aroma onto the street.
I used the green part of the lemongrass stalk instead of bamboo sticks to hold the mince; by doing this, I could infuse more lemongrass flavour into the meat.
You can eat the grilled meat wrapped in rice paper and fresh herbs for a complete and delicious meal.
Amazing Grilled Pork Mince and Lemongrass
- 500 grams ground pork (minced pork)
- 2 cloves garlic - minced
- 1 tablespoon soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 1 pinch salt
- 1 pinch ground black pepper
- 3 tablespoons lemongrass - white parts, minced
- 2 tablespoons mixed herbs (usually Thyme, Marjoram, Oregano, Parsley, Sage, Basil) - Vietnamese
- Cut the green part of the lemongrass stalk into 10- to 15-centimetre sticks and set them aside to use later.
- Mix the meat ingredients and let it sit for at least 4 hours in the refrigerator covered in plastic wrap.
- An hour before cooking the meat, start on your side dishes. Fill a medium-size pot of water and bring to boil. Add the rice noodles and cook for 5 minutes. Check to see if it is cooked through.
- Drain the rice noodles and run under cold water to remove excess starch and stop the noodles from cooking. Leave noodles in the colander until ready to serve.
- Wash the herbs and lettuce.
- When the meat is ready, wrap the meat around the stalk and brush with oil ready for the barbeque.
- Grill the sticks for about 5 to 7 minutes on each side on low heat. Before taking it off the barbeque, check to make sure it is cooked through. You shouldn’t see any pink.
- Prepare the table with fresh herbs, noodles and a big bowl of hot water for the rice paper.