A Canadian take on a classic Vietnamese marinade. Great on pork, chicken, beef, and tofu.
Ingredients
- 1½ tsp (4 g) ground white pepper
- 1 tsp (3 g) ground coriander
- 3 stalks lemongrass, finely minced (about 60 g)
- 1 small shallot, minced (about 30 g)
- 5 cloves garlic, minced (about 20 g)
- ⅓ cup palm sugar (about 85 g)
- ¼ cup (60 ml) fish sauce
- 2 tbsp (30 ml) vegetable oil
- 2 tbsp (30 ml) soy sauce
- zest and juice of 1 lime
- 1 Thai chili, finely sliced (optional)
- salt, to taste
Method
Mix everything together. Taste and add salt if it needs it.
Cut the protein into large slices; they absorb the marinade well and brown better later. Marinate for 4–24 hours.