BBQ time, so time for Thit Nuong
Sometimes you meet people and it instantly clicks. Thats the feeling I had when I met C! Good food creates a bond instantly, thats for sure. I knew C was a good cook as she sells Fresh Rolls at the Neighbourfood market and I love the fact that its these uber fashionable girls rolling fresh ingredients in to wonderful Vietnamese Rolls called Goi Cuon (Recipe here) and they are delish. It started with me wanting to interview C but we ended up making a foodie date where we decided to cook together. We cooked and talked for hours and ate for hours too. So much fun and I ended up taking food home with me and enjoying it the next day with the BF and the mini too. One of the things we had was grilled meat: pork chops and pork slices. I loved it and wanted to recreate it for you. Here’s my go at it; enjoy!
Recipe for Thit Nuong Heo
400 gr of boneless pork slices (Speklapjes in Dutch)
2 TBsp Cha Siu Powder
3 TBsp Honey
5 TBsp Fish Sauce
1 TBsp Oyster Sauce
5 TBsp Sweet Chili Sauce
3 TBsp of Kecap Manis
1/2 lime (juice)
1 TBsp of Oil
1 spring onion chopped up finely
1 Lemon grass stalk – outer parts removed and chopped up finely
1 Clove of Garlic grated
Crushed roasted peanuts
Mix in all ingredients to create a nice marinade.
Marinate the meat for at least 1 hour. The longer you marinate the stronger the flavor. Preferably overnight.
Make sure your meat has reached room temperature before you start grilling.
You can either grill on the bbq and brush with some scallion oil and add some crushed peanuts.
If you can’t grill, cook them in a pan and grill them afterwards. Brush with some scallion oil and add some crushed peanuts.
Recipe for Vietnamese Scallion Oil ~ 1/2 cup
4 spring onions
1/4 cup of sunflower oil
Chop up your spring onions finely and place them in a bowl.
Heat the oil in a pan until smoking hot (don’t let it burn though) and drizzle over the spring onions.
Stir and let it sit.
If you like this recipe, be sure to check out my other Vietnamese recipes here.