VIETNAMESE-STYLE MARINADE
About 1 ⅔ cups
For grilled pork, chicken, or shrimp. The sugar in this marinade will brown quickly, so it is best used with thin, quick-cooking cuts, or for larger cuts cooked over indirect heat. To use leftover marinade as a finishing sauce, see Grilled Vietnamese-Style Pork.
Whisk together in a medium bowl:
- 1 large onion, grated
- ⅓ cup rice vinegar
- ¼ cup sugar or Vietnamese Caramel Sauce
- (1 tablespoon minced lemongrass or the finely grated zest of 1 lime)
- ¼ cup fish sauce
- 1 teaspoon ground white or black pepper
- (1 teaspoon chile garlic paste, ½ teaspoon red pepper flakes, or ¼ teaspoon fried chile paste)