Al Fresco : Grilled Lemongrass Pork with Vermicelli and Green Salad

I was introduced to the refreshing and distinct taste of lemongrass at a very young age through my mom's and Lola Tacing's {my paternal grandmother}dishes. Mom and Lola would always add this fragrant herb to savory dishes cooked in coconut milk. On a trip to HoChi Minh City (Saigon) several years ago, my "devotion" to lemongrass heightened when I had my first Bun Thit Nuong {Grilled Pork}. Since then, this dish becomes a staple @ home specially in the summertime.

Ingredients {good for 4}

Marinade:

3 tablespoons minced lemongrass {available in most Asian supermarket in frozen section}

2 tablespoons brown sugar

4 cloves garlic, minced

2 tablespoons ginger, minced

3 tablespoons green onion, finely chopped

chili flakes, adjust according to preferred spiciness

a pinch of ground pepper

juice of 1 small lime

3 tablespoons fish sauce

2 tablespoons white wine or any cooking wine

1 kilo pork meat, cut into thin slices {I prefer pork shoulder}

1 package rice vermicelli {follow cooking directions printed on the package}

Preparation:

Mix all ingredients for marinade in a large ceramic bowl.

Add pork into the marinade.

Mix well.

Marinate overnight.

Grill meat until cooked.

Serve on cooled rice vermicelli.

Add some vegetable like letuce, carrots, green pepper, cilantro and bean sprouts.

Best enjoyed with Pinot Noir.

Dipping Sauce:

1 tablepoon Thai sweet chili sauce

2 tablespoons water

juice of 1 small lime

fish sauce {adjust according to taste}

Mix all ingredients.