Thin slices of pork in an aromatic marinade cooked to perfection on the grill.
Anyone who loves experimenting with recipes from other parts of the world is going to go wild for this Vietnamese grilled pork, otherwise known as thịt nướng. Frankly, I think anyone who just enjoys throwing something on the grill is going to like this recipe as well.
For starters, the thin slices of pork are tender and delicious, perfectly accented by a few basic ingredients that aren’t that hard to find. The first time I made this, I was actually skeptical that such simple ingredients could create something so rich in flavor. But after one bite, the aromatic marinade of lemongrass, garlic, shallots, soy sauce, and fish sauce had me totally hooked. The flavors hit almost every craving at once—sweet, salty, smoky, and a hint of flavor from the grill itself.
This dish tastes like it requires the effort of a skilled chef, but it’s foolproof to pull off. It’s perfect for meal-prepping and is great to keep on hand for filling sandwiches, topping noodle bowls, or serving with a heaping bowl of rice. You can even marinate it the night before to make quick work of dinner the next evening.
Is Vietnamese Grilled Pork Healthy?
This recipe uses pork shoulder as the primary ingredient, which is high in protein but also high in fat and calories. It’s also a rich source of B vitamins, zinc, selenium, iron, and other nutrients. Whether or not it suits your dietary needs will be up to you, but it generally works well as an occasional part of a balanced diet. Everything in moderation.
Another consideration with this dish is that it can contain a lot of sodium due to the soy sauce and fish sauce. If you’re trying to cut back on salt, this might be a dish to avoid. You can also replace the soy sauce with a low-sodium version or some coconut aminos.
Grill The Right Way
There are two keys to this recipe for it to turn out amazing. First, give the meat plenty of time to marinate—at least an hour, but ideally overnight. It’s also good to take the pork out of the fridge for 15 to 20 minutes before grilling it so that it comes to room temperature. This helps the meat cook more evenly, resulting in a juicy center.
I would also recommend grilling outside over medium to high heat, preferably in a grilling basket. This will help to give the meat a slightly charred taste. However, since the meat is so thin, you’ll want to watch it closely. It only takes two to three minutes per side. The marinade is meant to allow the meat to caramelize and sear to perfection. But once the edges start to appear crispy, it’s time to take them off the grill because the meat can begin to burn soon after that.
How Do I Store Leftovers?
If possible, let the meat marinate in the fridge overnight so it has plenty of time to soak up the flavors. Once cooked, you can store leftovers in an airtight container in the fridge for 3-4 days or freeze them for up to 2 months. Make sure to thaw in the fridge overnight before reheating.
Serving Suggestions
A bed of noodles is a great complement to Vietnamese grilled pork. While this gives you a few options, I’ve found Cabbage And Noodles to be a great combination with this cut of meat. A big vegetable side dish is also a good idea, specifically some Oven-Roasted Vegetables or Air-Fryer Vegetables. Of course, you might prefer a rice side dish like Vegetable Fried Rice or Cauliflower Fried Rice instead.
If you’re looking for more Vietnamese dishes, I have a few that are worth sharing. The first is a Vietnamese Noodle Bowl, which also includes thinly sliced pork shoulder. I’m also a huge fan of this Bánh Mì Sandwich, which is made with chicken thighs. Meanwhile, if you’re more interested in pork recipes, I would suggest a simple Grilled Pork Tenderloin.
Ingredients
- 2 tablespoons fish sauce
- 1 tablespoon soy sauce
- 2 tablespoons brown sugar
- 3 cloves garlic minced
- 2 stalks lemongrass tender white parts only, minced
- 1 shallot minced
- 1 teaspoon black pepper
- 1 pound pork shoulder thinly sliced
- 1 tablespoon vegetable oil for grilling
Instructions
- In a mixing bowl, combine fish sauce, soy sauce, brown sugar, minced garlic, minced lemongrass, minced shallot, and black pepper to create the marinade.
- Add the thinly sliced pork to the marinade, ensuring each piece is well-coated. Cover and refrigerate for at least 1 hour, or overnight for deeper flavor.
- Preheat the grill to medium-high heat and lightly oil the grates. Grill the marinated pork slices for 2-3 minutes on each side, or until charred and cooked through.
- Remove the pork from the grill and let it rest for a few minutes before serving with your choice of sides, such as rice, noodles, or a salad.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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