Craving a flavor explosion?
These Vietnamese Lemongrass Pork Steaks deliver a surprisingly delicious experience with a vibrant marinade.
Prepare to transform ordinary pork into an unforgettable meal.
Ingredients
For the lettuce cups, you're gonna need 300g (that's about 10 oz) of peeled, cooked shrimp—medium-sized ones are perfect, or if you're starting with unpeeled, grab around 600g (or 1.2 lbs)—I usually do! You'll also need 75g of dried vermicelli noodles; trust me, they're essential!
Next, get 12 large or 16-20 small lettuce leaves. I like baby cos, but iceberg or butter lettuce works too!
Don't forget the veggies! You can use my quick pickled carrots and daikon recipe—it's *chef's kiss*—or just julienne two carrots. Grab two cups of beansprouts, two cucumbers (also julienned), two cups of mint leaves, and two cups of coriander, if you like it (or chives if you're not a fan!).
If you want a bit of a kick, add three sliced red chillies. And of course, a quarter cup of chopped roasted peanuts—they're so good!
Preparation
Now that we've gathered all our goodies, let's get prepping! First, I'm tackling the quick pickled veggies – because nobody wants boring carrots. Dissolve 1/2 cup of white sugar—yes, that much—and 4 tsp of salt in 1 1/2 cups of boiling water. Add 3/4 cup rice wine vinegar – apple cider works too if you're in a pinch! Submerge 2 mm batons of 2 medium carrots and 1/2 large white radish (daikon). This method is very similar to how you would create the tangy and slightly sweet Đồ Chua found in Vietnamese cuisine. Let 'em soak for 2 hours minimum.
Next up: peanut sauce! Mix 2 tbsp natural peanut butter, 2 tbsp hoisin, 1 tbsp lime juice (add more to taste). Also add 1/3 cup low-fat coconut milk, 1 grated garlic clove, 1 tsp sambal oelak, 1 tsp dark soy, 1 tsp sugar, and 1/2 tsp salt. Give it all a good stir, and set that baby aside to do its thing! I usually prep this first so the flavors can meld, mingling and getting to know each other!
Cooking
Alright, let's get cooking, starting with the prawns! I like to cut 'em in half horizontally and remove that vein. Yuck!
Now, for the noodles, which is super important: soak them in boiling water, following the packet directions. Don't overcook them, or they'll get mushy. Nobody wants mushy noodles! I'll tell you a secret: Rinse them under cold water after they are done. It prevents stickiness.
If you're not using pre-cooked prawns, grab 300g of raw peeled prawns. Toss 'em with a little salt and pepper, preheat oil in a non-stick pan on high heat, then cook each side for 1 1/2 minutes (medium) to 2 minutes (large ones). Bam! Done!
Serving Suggestions
Once everything is prepped, I like to pile it all onto a giant platter – or put things in little bowls – then let everybody help themselves! It's basically a DIY summer spread, and it's a regular thing in my circle!
We're talking light mains and Vietnamese flavors – my happy place! This is a lower-cal version of Vietnamese rice paper rolls, so win-win! Don't skip the fresh herbs and peanut sauce—they're super important!
You can switch things up; try shredded chicken, pan-fried salmon, or even tofu. Use whatever veggies you love to shred. A side of pickled carrots and daikon would be a great addition.
Need an emergency version? Store-bought roast chicken—shredded—plus bagged coleslaw mix, peanut sauce, and noodles will work just fine. So good, right!!
Short Recipe Version
Vietnamese Lemongrass Pork Steaks (Concise Recipe)
Prep time: 15 minutes
Cook time: 20 minutes
Serving size: 4
Ingredients:
- 4 pork steaks (6-8 oz each)
- 2 stalks lemongrass, minced
- 3 cloves garlic, minced
- 2 tbsp fish sauce
- 1 tbsp soy sauce
- 1 tbsp sugar
- 1 tsp ground black pepper
- 1 tbsp vegetable oil
Instructions:
- Combine lemongrass, garlic, fish sauce, soy sauce, sugar, and pepper in a bowl.
- Marinate pork steaks in the mixture for at least 30 minutes (or up to overnight).
- Heat oil in a large skillet over medium-high heat.
- Cook pork steaks for 5-7 minutes per side, or until cooked through.
- Serve immediately.
Nutrition (per serving, estimated):
- Calories: 350
- Protein: 35g
- Fat: 20g
- Carbohydrates: 5g