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Add a photoThis recipe is widely used by grilled-food vendors in Vietnam. This marinade’s sweet lemony flavor greatly enhances the taste of grilled food. It is well suited to chicken, beef and lamb.
Ingredients
- 3 tbsp. sugar
- 4 tbsp. water, divided
- 1 lemongrass stalk, outer tougher leaves removed and lower two-thirds finely chopped
- 3 tbsp. finely chopped shallot
- 4 cloves garlic, finely chopped
- 1 tbsp. light soy sauce
- 1 tbsp. fish sauce, preferably Vietnamese (nuoc mam)
- ½ tsp. black pepper
Directions
- Heat the sugar and 2 tablespoons of the water in a small saucepan over medium heat and simmer until the sugar starts to caramelize (the liquid will turn a slight yellowish color). At this point insert a metal teaspoon into the liquid and remove to let cool. The liquid on the spoon should become sticky and slightly yellow. Add the remaining 2 tablespoons of water and the rest of the ingredients and remove from the heat. Let the marinade cool before applying it to the meat.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 168g | |
| Calories 198 | |
| Calories from Fat 1 | 1% |
| Total Fat 0.12g | 0% |
| Saturated Fat 0.03g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2299mg | 96% |
| Potassium 231mg | 7% |
| Total Carbs 48.23g | 13% |
| Dietary Fiber 0.6g | 2% |
| Sugars 38.8g | 26% |
| Protein 3.35g | 5% |
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