移民澳洲前很少機會吃越南菜。布里斯本有不少越南人開餐館，做得不錯，也很有口碑。因此也愛上越南館子。越南菜多下香料，又喜用魚露。這款香茅豬扒味香甜，送飯或湯麵最是頂瓜瓜。今天嘗試自己親手泡製，味道跟在越南餐館吃的不相上下，很是滿意呢。
這個食譜簡單易做，味道剛剛好 Yummy~
材料 Ingredients：
豬扒4塊 (4 pork chops, about 350g)
香茅 1 枝（拍鬆，切碎）(a spring of lemongrass, pressed and minced)
蒜肉2粒（剁爛成蓉）(2 braids of garlic, chopped)
乾蔥2粒（切片）(2 shallots, sliced)
紅椒粒、蔥粒各酌量(some diced chili and spring onion)
薄荷葉（即香花菜，少許伴碟）（如不喜歡可不用）(peppermint for garnish)
醃料 Marinade：
生抽1湯匙(1 tablespoon light soya sauce)
糖 1/3茶匙(1/3 teaspoon sugar)
鹽1/8茶匙(1/8 salt)
青檸汁1/2湯匙（可使肉質鬆軟）(1/2 tablespoon lime juice)
生粉1/2湯匙(1/2 tablespoon corn flour)
調味料 Seasoning：
魚露1湯匙(1 tablespoon spicy fish sauce)
糖2/3茶匙(2/3 teaspoon sugar)
麻油、胡椒粉各少許(a dash of sesame oil; a few shakes of pepper)
做法：
1. 豬扒洗凈，用廚房紙抹乾。用刀背略為拍鬆，加入醃料及香茅碎拌勻，醃約45至60分鐘，隨即放入燒熱的煎鑊中，把豬扒煎熟及表面金黃色，取出並吸乾油份，待用。
2. 用燒油1湯匙，爆香蒜蓉，乾蔥片，把豬扒回鑊並注入調味料，紅椒粒及蔥粒，快手兜炒勻，盛上碟，伴以薄荷葉，即可趁熱食。
3. 或可將炸脆乾蔥片及香茅碎灑上。
溫馨提示：
1. 如果喜歡的話，還可以再伴以魚露佐食，味更濃郁。但基絲汀覺得味道已剛剛好了。
2. 或者可以把豬扒醃過夜來煎，就更入味。
左圖：香茅和乾蔥。右圖：魚露（基絲汀覺得這個牌子是最好味道的）
Method:
1.Rinse and dry pork chops, tenderize them briefly with the back of a chopper and blend in marinade, sprinkle minced lemongrass and leave them for 45 minutes to 1 hour, then fry marinated pork chops till done and golden.
2.Heat 1 tablespoon oil to sauté garlic and shallot, put in pork chops and fry briefly. Pour in seasoning mixture; sprinkle diced chilli and spring onion, stir well. Dish up and garnish with peppermint. Serve hot.
Read more: http://www.christinesrecipes.com/2008/02/blog-post_16.html#ixzz1K2XwuSx3
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