Vietnamese Meat Marinade2015-04-06
- Cuisine: Vietnamese
- Yield : 6
- Servings : 6
- Prep Time : 10m
- Cook Time : 5m
- Ready In : 15m
Vietnamese Meat Marinade works well with Beef, chicken or pork. Recommended for Banh Mi sandwiches, vermicelli salad, or kabobs. Great for the grill.
- 2 lbs of Beef, Chicken, or pork
- ½ cup of vegetable oil
- 4 tbsp. brown sugar
- 2 tsp. black pepper
- 1 tbsp. onion powder
- 1 tbsp. garlic powder
- 2 tbsp. fish sauce
- 1 tbsp. dark soy sauce
- 2 tbsp. minced lemongrass or lemongrass paste(optional)
- 2 tbsp. minced Thai chilies (optional)
- 1 tbsp. minced garlic
- 2 tsp. Chinese BBQ paste
Combine all the ingredients, and mix well by hand for at least five minutes. Add another ¼ cup of oil and fold lightly into the meat. Oil and marinade should glisten on the meat Refrigerate for at least an hour before using. Preferably overnight.
Grilling is recommended for maximum aroma, flavor, and carmelization.
Note: If using lemongrass stalk instead of paste, cut the stalk into 1inch pieces and use a food processor or blender to finely chop the lemongrass. Another option is to chop the stock as finely as you can by hand, then pound it in a mortar by hand. If this is not a viable option, look for the lemongrass paste at your local grocery store in the produce section.