Vietnamese Grilled Porked with Lemongrass (Thit Nuong)

My daughter birthday is just around the corner and this year we decided to go Vietnamese style for the barbeque. So my husband and I prepared pounds and pounds worth of meat for the party. This marinate can be use for chicken, pork, or beef. I personally like it with pork chop or ribs. If you love going out for Vietnamese food, you probably recognize the dish as Thit Nuong. Enjoy this with rice, noodle, or salad. The marinated meat adds a great favor to however you decide to serve your dish.

Lemongrass can usually be found in the produce section. I buy them in bulk, place the white part into a food processor and process until minced. I then freeze it and use it when needed. You can also find lemongrass in the Asian market freezer.

Ingredients:
1-2 pounds of pork chops, thinly slice 1/4 inch thick
1/4 c. soy sauce
1/8 c. fish sauce
3 Tbs. garlic, minced
2 Tbs. lemongrass, minced
3 Tbs. honey
2 Tbs. brown sugar
1/4 tsp. black pepper
1/2 c. shallot, chopped (~2-4 shallots)

Directions:
1. Combine the marinated ingredients; soy sauce, fish sauce, garlic, lemongrass, honey, brown sugar, black pepper, and onion.
2. Add the meat and marinate in the refrigerator for 1-2 hours. Overnight is preferred.
3. Grill outdoor on the barbeque over charcoal. This is my favorite way to cook this meat and how it is traditionally cooked. If you cannot grill outdoors,you can cook over medium-high heat on the stovetop.