For me nothing says summer like the smell of lemongrass & basil! Make this dish for your next get together and you’ll be glad that you did!
This dish is a perfect mix of crunchy, sweet and sour (and for me, HOT). It is a great summer dish because of the abundance of fresh herbs and veggies from your garden (if you have one), the store, your CSA, etc.
This is one of my family’s favorite meals. It does require a fair amount of preparation but it is so worth it! Most of it can be made ahead of time -the pickled veggies, sauce and fried shallots. You’ll be able to find all of the ingredients at S. City Market in Montrose. They have a very good asian foods aisle. Take advantage of it!
1 lb of thinly sliced pork shoulder
3tbs fish sauce
2tsp hoison sauce
4tbs finely chopped lemongrass (fresh, don’t buy the tube of paste!)
A healthy pinch of kosher salt
Marinate pork for 20-30 minutes. While you are marinating, soak skewers in water for 30 or so minutes b/4 adding meat. Cook on grill or grill pan (use butter and olive oil to coat grill) for 5 mins on each side.
For garnishes :
Pickled diakon (white radish) and carrots
1C rice vinegar
Place on stove bring to boil
Remove from heat set aside to cool
Meanwhile cut a small diakon & carrot into matchsticks
When vinegar is cooled pour over veggies
Place in airtight container. This mixture keeps in fridge for up to 2 weeks.
Make a vegetable plate:
Julienne English cuke
Tear basil leaves
Wash some bean sprouts
Wedge some limes, cilantro, shredded lettuce and /or whatever fresh veggies or herbs you like.
I usually plate this all and let people choose for themselves. Chopped peanuts are also a great addition.
Fried shallots and oiled green onions over Vermicelli Noodles
Into hot pan add 1/2 C veggie oil.
Add 3 thinly sliced shallots ’til golden brown. Stay close b/c it happens in 5 or 6 min. Remove shallots onto paper towel lined plate
Into the hot oil add 5 cut green onions.
Remove from heat. Set aside.
Cook rice vermicelli as per instructions. Drain and rinse. Add the oil/green onion mixture to this. Mix well!
Lastly, make the sauce:
1/2C fish sauce
1C hot water
3tbs br. Sugar
juice of 1 lime (try to cut some of the pulp into the mixture – it looks good)
1 finely minced garlic
Some thai chili (if you like things a little spicy)
To plate, add noodles first, then the veggie garnishes, sprinkle with fried shallots, add the pickled radish and carrots, pour the sauce all over (a little goes a long way – especially if you added chili). Then add the skewers on the side. My kids love the skewer part!!
I hope you will try this recipe and if you do, let us know how it went and if you or your family liked it!
Radmama is a busy mom. In her spare time, she is the mad couponer behind Coupon Madness (Go here, lower left side). She believes that there is a coupon for everything you should ever need, and hasn’t paid full price for something since 1999. Radmama is also San Juan Parent’s primary recipe contributor. She is always looking for the easiest and most satisfying recipes to feed a family of five. Her specialty is Asian cooking, and her challenge in small town life is seeking out all the ingredients that make her recipes so awesome.
Radmama is a busy mom. In her spare time, she is the mad couponer behind Coupon Madness. She believes that there is a coupon for everything you should ever need, and hasn’t paid full price for something since 1999. Radmama also loves to cook. She is always looking for the easiest and most satisfying recipes to feed a family of five. Her specialty is Asian cooking, and her challenge in small town life is seeking out all the ingredients that make her recipes so awesome.