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Tuesday, 3 March 2015

Lemongrass Pork Vietnamese Style with Papaya Salad

Just getting excited about Want Food Ideas upcoming trip to Vietnam. Fifteen of us jet out on March
5th for what promises to be another informative fun filled adventure.
We begin our adventures in Hanoi and travel south through Hue and Hoian into Ho Chi Minh.
It is interesting to see the influence of the French and the Chinese on their cuisine.
I decided to get in the mood with some Vietnamese cooking on the barby this time.
A very traditional pork dish, but again so easy, with all the ingredients readily available to us.
Being a climate similar to ours the food of Vietnam is so suitable to our lifestyle.
This recipe is for 500 gram pork which is probably enough for 4 depending on what cut you use.
Pork leg steaks or scotch fillet steaks are suitable, something with a little fat so it doesn't dry out on the barbecue. You could also marinate the pork and thread onto skewers before cooking. Purchase from an Asian butcher if you can.
 Serve as part of a barbecue banquet, if entertaining

2 tablespoons minced or finely chopped lemongrass
2 tablespoons minced ginger
2 teaspoons minced garlic
4 teaspoons sugar
2 teaspoons chilli sauce or to taste
2 teaspoons black pepper
2-3 pinches five spice powder
2 tablespoons oil
500 grams pork

Mix all the marinade ingredients together. Add the pork and make sure it is covered. Leave to rest at least 15 minutes but longer is preferable.

Barbecue until the colour is golden brown.

Papaya Salad

1 whole green Papaya
2 red onions finely sliced
2 carrots julienned
Vietnamese or Thai basil
1 red capsicum finely sliced
200 grams finely sliced red cabbage
40 grams fried sliced garlic ( you can purchase at an Asian supermarket pif you don't want to do it yourself)
80 grams fried shallots ( purchase at an Asian supermarket)
80 grams roasted peanuts
Chopped Mint and coriander

Shred the papaya with a vegetable peeler or a Vietnamese peeler( they have a wider cutting edge and you can find them here).
Do the same with the carrots or julienne them in your food processor.
Add all the ingredients together on a decorative plate leaving some of the nuts and herbs until last, after you have applied the dressing


8 tablespoons orange juice you may use pineapple or any other citrus. The Vietnamese use cumquat.
8 tablespoons sugar
8 tablespoons fish sauce
3 teaspoons minced garlic
4 teaspoons minced red chilli
pinch of salt

This dressing may be more than you need but better to have too much, than not enough !
Mix into a lidded jar and shake until combined. Will keep in the fridge.

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