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Home Ground Pork Recipes / Pork Mince Recipes

Amazing Grilled Pork Mince and Lemongrass

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Grilled Pork Mince And Lemongrass
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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.

Grilled Pork Mince And Lemongrass

Amazing Grilled Pork Mince and Lemongrass

1610Deda1Afd520Bb08Eb245D0536E4Ee6591D3620D98C7B997B4644Effc1138?S=30&D=Blank&R=GGretel 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
 
 

  • Pork Mince500 grams ground pork (minced pork)
  • Garlic2 cloves garlic - minced
  • Soy Sauce Bottles1 tablespoon soy sauce
  • Fish Sauce1 tablespoon fish sauce
  • Bowl Of Brown Sugar1 tablespoon brown sugar
  • Wooden Bowl Of Salt1 pinch salt
  • Ground Black Pepper Pile, Paths, Top1 pinch ground black pepper
  • Lemon Grass On White Background3 tablespoons lemongrass - white parts, minced
  •  
    6 bundles rice noodles
  •  
    1 packet rice paper - 50 sheets
  • Dried Oregano, Herb Circle From Above, Over White2 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!
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