Grilled Vietnamese Inspired Pork Tenderloin Skewers with Rice Noodle Salad

Name: Grilled Vietnamese Inspired Pork Tenderloin Skewers with Rice Noodle Salad
Prep time: 2 h
Cook time: 30 min
Total time: 2 h 30 min
Yield: 4
Ingredients: 1 Kurobuta pork tenderloin; 2 tablespoons neutral oil; 2 tablespoons soy sauce or tamari; ¼ cup fish sauce; 4 cloves of garlic; 1 stalk of lemongrass, chopped; 1 inch piece of ginger, chopped; 1 shallot, chopped; 4 tablespoons brown sugar; 1 teaspoon black pepper; 8 bamboo or metal skewers; 1 cup of carrots cut into matchsticks or coarsely shredded; 2 tablespoons unseasoned rice wine vinegar; Pinch of salt; 12 ounces rice vermicelli noodles; 2 tablespoons sugar; 6 tablespoons water; 2 tablespoons fish sauce; Juice of 1 lime; 1 clove of garlic, grated; 1 small chili, minced; ½ cup roasted, salted peanuts, chopped; ¾ cup mixed herbs such as cilantro, mint and basil; Optional mung bean sprouts; More limes cut for serving

Servings

Prep Time

2 hours

Cook Time

30 minutes

Experience the zest of Southeast Asia with our Grilled Vietnamese-inspired Pork Tenderloin Skewers, an ideal dish for sunlit summer gatherings. These skewers, grilled over charcoal to smoky perfection, are infused with a marinade of lemongrass, garlic, and fish sauce, capturing the authentic taste of Vietnamese cuisine. Complemented by a chilled noodle salad that’s crisp and herbaceous, this duo offers a refreshing balance of flavors and textures. Perfect for backyard barbecues or relaxed outdoor dinners, this pairing not only delights the palate but also brings a touch of culinary adventure to your table, making every bite a celebration of summer.

Author:

Nathan Michael & Julia Flowers

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Ingredients

1 Kurobuta pork tenderloin
2 tablespoons neutral oil
2 tablespoons soy sauce or tamari
¼ cup fish sauce
4 cloves of garlic
1 stalk of lemongrass, chopped
1 inch piece of ginger, chopped
1 shallot, chopped
4 tablespoons brown sugar
1 teaspoon black pepper
8 bamboo or metal skewers

Noodle Salad

1 cup of carrots cut into matchsticks or coarsely shredded
2 tablespoons unseasoned rice wine vinegar
Pinch of salt
12 ounces rice vermicelli noodles
2 tablespoons sugar
6 tablespoons water
2 tablespoons fish sauce
Juice of 1 lime
1 clove of garlic, grated
1 small chili, minced
½ cup roasted, salted peanuts, chopped
¾ cup mixed herbs such as cilantro, mint and basil
Optional mung bean sprouts
More limes cut for serving

Directions

Slice pork tenderloin into ¼ inch thick rounds. To make this easier you can place the meat in the freezer for 15 minutes before slicing.
Soak bamboo skewers if using or skip this step if you prefer metal skewers.
In a food processor or blender, blend together the oil, soy sauce, fish sauce, lime juice, garlic, lemongrass, ginger, brown sugar and pepper until a loose paste is formed.
In a bowl mix the marinade with the sliced pork and thread the pork through the top and bottom of the meat, about 4 to 5 pieces per skewer placed on a sheet pan and let marinade 1 to 2 hours.
While the pork is marinating, in a small bowl add the carrots, rice vinegar and set and set aside to quick pickle.
Cook vermicelli noodles to package instructions and immediately strain and cool with cold water. Set aside and drizzle with a teaspoon of neutral oil to keep from sticking and place in the fridge.
In a small bowl whisk together the sugar, water, fish sauce, lime juice, garlic and chili and place in the fridge until ready to toss.
Preheat the grill over medium high 400°F and grill pork skewers about 3 to 4 minutes per side.
Assemble the noodles with the dressing and toss. Add the carrots, peanuts, herbs and sprouts and serve with skewers and cut limes.