For the Vietnamese Grilled Pork Steaks:
- 2 Porterhouse Pork Steaks, boneless (about 400 grams / 14 ounces, ½-inch thick pieces) – cleaned and pat-dried (see notes for using other pork cuts)*
- ¾ TSP Kosher Salt
- 2 Lemongrass stalks – (or substitute with 2 TBLS Lemongrass Paste) – Bottom woody part and upper tough part chopped off, outer layers removed and discarded, then sliced lengthwise through the middle and finely minced
- 2 Red Chilies (I used Bird’s Eye, but any small hot red chilies will work) – finely chopped
- 4 Garlic cloves – roughly chopped
- 2 TSP Fish Sauce
- ½ TSP Distilled White Vinegar
- ¼ TSP ground White Pepper
- ½ TSP White Sugar
- ½ – 1 TSP ground Cayenne (optional), to taste
- 2 TSP freshly squeezed Lime Juice
- 2 TBLS Canola Oil (or any other neutral flavored cooking oil with a high smoke point)
- To Serve: Chopped coriander, nuoc cham dipping sauce (recipe below), cucumber slices, steamed rice (optional)
Nuoc Cham Dipping Sauce
- 1.75 TBLS freshly squeezed Lime Juice (about the juice of 1 lime)
- 1.5 TBLS Fish Sauce
- 1 TBLS Distilled White Vinegar
- 1 TBLS White Sugar
- 1 TBLS Hot Water
- 1 Red Chili (I used Bird’s Eye, but you could use a mild long spur red chili if preferred) – finely chopped
- 1 Garlic clove – finely minced