I love Vietnamese food and I had all the ingredients to make Lemongrass Marinade. It can be for Pork, Chicken or Steak. I added it to a vermicelli Salad Bowl.
Marinade Serves 2 :
1Tb Country Gourmet Lemongrass Paste
2 Garlic Cloves Crushed
Juice 1 Lime and Zest
1 Green Shallot sliced on diagonal
1Tb Tamari Gluten Free Soy
1Tb Coconut Palm Sugar
1tsp Red Chili Flakes
1/4 Red Onion Diced
1 handful Fresh Coriander leaves and stems
1Tb Thai Fish Sauce
Add the following to marinating Container that has a tight fitting lid.
Cut the onion, shallot, coriander.
Juice and zest the lime.
Crush the garlic.
Add remaining ingredients.
Chop the meat, poultry into cubes and mix well in marinade. Close the lid and
refrigerate overnight if possible or minimum for 4 hours. Stir every few hours and mix meat/poultry well
Drain meat from Marinade but reserve marinade.
Cook Meat/Poultry with low heat in 1Tb Peanut or Coconut Oil until golden brown and cooked through.
Ingredients Serves 1
Julienne 1 Organic Carrot
1 Green Shallot Chopped
Slice 5 Rings Cucumber then halve
1Tb Pickled Ginger
2-3 Slices Red Onion
1 block Vermicelli soaked in warm water then drained.
Add vermicelli to bowl first then remaining ingredients around the outside of the bowl.
Lastly add the cooked lemongrass Chicken/Pork/Beef