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Pork and Shrimp with Shrimp Sauce
and Lemongrass

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La Belle Cuisine

Pork and Shrimp with Shrimp Sauce
and Lemongrass
(Mam Ruoc Kho Sa)
Saveur May/June 2001

Serves 2 – 4

Saveur - One Year Subscription 

“Le Thang, owner-chef of Dong-Ba, developed this dish.”

1/2 pound pork butt, cubed
4 stalks lemongrass
4 tablespoons vegetable oil
1 – 2 teaspoons dried red pepper flakes
4 cloves garlic, peeled and minced
12 medium shrimp, peeled, deveined,
and coarsely chopped
2 tablespoons Asian shrimp sauce,
mixed with 1/4 cup water
4 teaspoons sugar
2 tablespoons coarsely chopped roasted
unsalted peanuts
1 teaspoon toasted sesame seeds

1. Using a sharp cleaver, finely chop pork, then set aside. Trim off and discard about 1 inch from root end and about 4 inches from top of
lemongrass stalks. Peel off and discard dry outer leaves to reach
tender inner stalks. Cut stalks into pieces, transfer to the bowl
of a food processor, and process until finely shredded. Set aside.
2. Heat oil, red pepper flakes, and garlic together in a large skillet over medium heat until fragrant, 1 – 2 minutes. Add pork, increase heat to medium-high, and stir-fry until no longer pink, 1 – 2 minutes. Add
lemongrass and shrimp and stir-fry for 30 seconds. Add shrimp sauce
and sugar and cook, stirring often, until meat browns, 8 – 10 minutes.
Add 1 – 2 tablespoons water, scraping browned bits with a spoon.
Remove from heat; stir in peanuts.
3. Transfer to a platter and sprinkle with sesame seeds. Garnish with cucumber slices and serve with steamed rice, if you like.

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