I can't seem to add the link via my phone, but las summer (maybe 2 summers ago?) there was a fantastic Vietnamese Flank Steak recipe in the NYTimes. Just go to nytimes.com and search the recipe section for Vietnamese flank steak. The marinade works well for pork too.
I don't measure out the ingredients but here goes... You can use this on pork, chicken, or shrimp.
1-2 stalks of lemongrass, peeled to the tender inner stalk then finely minced
3-4 cloves of garlic, crushed
juice of 1 -2 limes
2-3 tablespoons fish sauce
a dozen or so cilantro stems
salt and pepper
Put all of that in a blender with enough water to get the ingredients moving. Marinate up to a day for pork and chicken, a few hours for shrimp.
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1-2 stalks of lemongrass, peeled to the tender inner stalk then finely minced
3-4 cloves of garlic, crushed
juice of 1 -2 limes
2-3 tablespoons fish sauce
a dozen or so cilantro stems
salt and pepper
Put all of that in a blender with enough water to get the ingredients moving. Marinate up to a day for pork and chicken, a few hours for shrimp.