Fragrant, savory, and slightly sweet, this Vietnamese grilled pork is infused with the signature flavors of lemongrass, garlic, and fish sauce. Traditionally served over rice noodles, in bánh mì, or with steamed rice, it’s a street food staple turned family favorite.
In a large bowl, mix minced lemongrass, garlic, shallots, brown sugar, fish sauce, soy sauce, oyster sauce, oil, and pepper.
Add the sliced pork and massage the marinade thoroughly into the meat.
Cover and refrigerate for at least 1 hour, preferably overnight for deeper flavor.
Grill Method (Recommended):
Preheat a charcoal or gas grill to medium-high heat.
Grill pork slices for 3–5 minutes per side, until charred at the edges and cooked through.
Pan/Griddle Method:
Heat a grill pan or skillet over medium-high heat.
Cook pork slices in batches for 3–4 minutes per side.
Broil Method:
Set oven broiler to high and place meat on a foil-lined baking sheet.
Broil 5–7 minutes per side, until caramelized and golden.
Plate the grilled pork over rice noodles or rice, and garnish with herbs, pickles, and crushed peanuts. Drizzle with nuoc cham or serve it on the side.
¼ cup fish sauce
¼ cup lime juice
¼ cup water
2 tbsp sugar
1 clove garlic, minced
1 Thai chili, finely sliced (optional)
Mix all ingredients until sugar dissolves.
Use chicken thighs or beef for a different twist.
Add sliced chili or lime zest to the marinade for extra zing.
Wrap grilled pork in lettuce leaves for a low-carb version.
Drink: Vietnamese iced coffee, cold lager, or dry Riesling.
Side dish: Papaya salad or summer rolls.
4 servings