Khoom Noj Nqaij Ci Recipe

Prep meat

Trim excess fat from the pork shoulder or loin. Slice the pork thinly across the grain into pieces about 1/8–1/4 inch thick; thinner slices absorb marinade faster and cook quickly.

Make marinade

In a medium bowl combine soy sauce, 1 tablespoon fish sauce, brown sugar, oil, 2 tablespoons lime juice, grated shallot, grated garlic, chopped lemongrass, 1/2 tablespoon extra fish sauce (if using), black pepper, and kosher salt. Stir until sugar mostly dissolves.

Marinate

Add the sliced pork to the marinade and toss thoroughly to coat every piece. Press the meat down and cover with plastic wrap or transfer to a zip-top bag. Refrigerate for at least 1 hour, ideally 3–4 hours; for best flavor marinate up to 8 hours but not more than overnight to avoid texture change from the lime.

Bring to room temperature

About 20–30 minutes before cooking remove the pork from the fridge so it comes closer to room temperature for even cooking.

Cook the pork

Preheat a grill or stovetop grill pan to medium-high. Lightly oil the grates or pan. Remove pork from marinade, letting excess drip off (reserve marinade). Grill the slices in a single layer without crowding, 1–2 minutes per side, until edges char slightly and meat is cooked through. Work in batches if needed. For stovetop: use high heat and a quick sear, flipping once.

Finish

If desired, brush the pork with a teaspoon of soy sauce during the last 30 seconds for extra glaze. Transfer cooked pork to a platter and let rest 3–5 minutes.

While the pork cooks, whisk together warm water and granulated sugar until the sugar dissolves. Add lime juice, fish sauce, minced garlic, and sliced chili; taste and adjust balance — it should be bright, salty, sweet. Set aside for flavors to meld.

Assemble vegetables: toss sliced cucumber and red onion with a pinch of salt and a teaspoon of lime juice to soften slightly (optional).

Toasted rice powder: if not prepared, toast 2 tablespoons glutinous rice in a dry skillet over medium heat until golden and fragrant, then grind or pound to a coarse powder. Sprinkle 1–2 teaspoons over the finished pork for texture.

Serve: mound steamed jasmine or sticky rice on plates, arrange grilled pork alongside. Garnish pork with cilantro, mint, toasted rice powder and sliced chilies to taste. Serve with lime wedges and the dipping sauce on the side.

Storage: leftover cooked pork keeps in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or oven to avoid drying out.