2 pork cutlets (about 3cm thick)
sea salt
1 lemongrass stalk, bruised and pale part roughly chopped
3 garlic cloves
2 tsp fish sauce
½ tsp sugar
¼ tsp ground white pepper
2 tsp vegetable oil
steamed rice or salad, to serve
Nuoc cham dressing:
3 tbsp fish sauce
2 tbsp white vinegar
3 tbsp sugar
2 tbsp lime juice
1 long red chilli, finely chopped
2 garlic cloves, finely chopped
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