6tablespoonsfreshly squeezed lime juice, from 3-4 limes
¼cupfish sauce, preferably Vietnamese fish sauce - nuoc mam
2medium garlic cloves, pressed
1small bird’s eye chili, minced
Lettuce Wraps
1-2heads of romaine hearts, or butter lettuce
1small bunch fresh mint leaves, 20-30 leaves
1small bunch fresh Thai basil, 20-30 leaves
½large carrot, peeled and cut into matchsticks
½large English cucumber, thinly sliced and cut into halves or quarters
4-6Thai bird chiles, thinly sliced
1lime, cut into wedges, for serving
INSTRUCTIONS
Combine all of the ingredients for the ginger lemongrass pork marinade in a medium bowl. Add the cubed pork and toss to coat. Cover and let marinate in the refrigerator at least two hours or overnight.
Meanwhile, prepare the crispy fried shallots. Heat ¼ cup vegetable oil over medium heat. Add shallots and cook, stirring, until they turn golden brown, about 5-10 minutes. Use a slotted spoon to remove the shallots to a paper towel-lined plate (they'll crisp up as they cool). Set aside.
Prepare the nuoc cham sauce. Combine all the ingredients of the nuoc cham sauce in a small bowl.
When the meat is done marinating, preheat a grill pan over medium high heat (or an actual grill) and thread the pork onto skewers.
Grill the pork skewers for 3-5 minutes per side, until cooked through and lightly charred. Remove pork from skewers and set aside.
Build the lettuce wraps. Place 2 pieces of pork inside a piece of lettuce. Top with 2 mint leaves, 2 thai basil leaves, carrot matchsticks, cucumber slices, 2-3 slices of thai bird chiles, crispy fried shallots, and a small drizzle of nuoc cham sauce. Serve with lime wedges.
This nutritional information has been automatically calculated, and as such, may be incomplete or inaccurate. Please reference the specific ingredients you use for the most accurate nutritional information.