Amazing Grilled Pork Mince and Lemongrass

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

Gretel Shaw

This grilled pork mince and lemongrass is a must-try Vietnamese dish. If you love Asian cuisine, you'll absolutely love this one.

5 from 1 vote

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Prep Time 30 minutes mins

Cook Time 15 minutes mins

Total Time 45 minutes mins

Course Main Course

Cuisine Vietnamese

Servings 4 people

Calories 703 kcal

Ingredients

 

MetricUS Customary

 

1x2x3x

• 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
•  
  6 bundles rice noodles
•  
  1 packet rice paper - 50 sheets
• 2 tablespoons mixed herbs (usually Thyme, Marjoram, Oregano, Parsley, Sage, Basil) - Vietnamese
•  
  1 head lettuce

Instructions

 

• 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.

Nutrition

Calories: 703kcalCarbohydrates: 75gProtein: 34gFat: 28gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gCholesterol: 100mgSodium: 1346mgPotassium: 712mgFiber: 4gSugar: 6gVitamin A: 870IUVitamin C: 8mgCalcium: 108mgIron: 6mg

How did this recipe turn out for you?We’re eager to hear your thoughts!