Vietnamese Meat Marinade
2015-04-06- Cuisine: Vietnamese
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- 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.
Ingredients
- 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
Method
Step 1
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.
Step 2
Grilling is recommended for maximum aroma, flavor, and carmelization.
Step 3
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.
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