📝 About This Recipe
Transport your kitchen to the bustling streets of Hanoi with this quintessential Vietnamese grilled pork. Marinated in a fragrant blend of fresh lemongrass, shallots, and savory fish sauce, the meat develops a stunning caramelized crust and a smoky, citrusy aroma that is truly irresistible. This dish perfectly balances the 'sweet-salty-savory' trifecta that makes Southeast Asian grilling world-renowned.
🥗 Ingredients
The Pork
- 1.5 lbs Pork Shoulder or Butt (thinly sliced into 1/8-inch thick bite-sized pieces)
The Marinade
- 3 stalks Fresh Lemongrass (tender inner white part only, finely minced)
- 2 large Shallots (minced)
- 4 cloves Garlic (minced)
- 2 tablespoons Fish Sauce (Nước Mắm) (high quality brand preferred)
- 2 tablespoons Honey or Palm Sugar (for caramelization)
- 1 tablespoon Dark Soy Sauce (for deep color)
- 2 tablespoons Neutral Oil (grapeseed or vegetable oil)
- 1/2 teaspoon Black Pepper (freshly cracked)
Scallion Oil (Mỡ Hành)
- 3 stalks Scallions (finely sliced)
- 3 tablespoons Neutral Oil (heated until shimmering)
- 1 pinch Salt
For Serving
- 1 package Rice Vermicelli Noodles (cooked and cooled)
- 1 bunch Fresh Herbs (mint, cilantro, and Thai basil)
- 1 Cucumber (thinly sliced)
- 1/4 cup Roasted Peanuts (crushed)
👨🍳 Instructions
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1
Prepare the lemongrass by removing the tough outer layers and slicing off the bottom bulb. Use only the tender white and light green inner core, mincing it as finely as possible to avoid a woody texture.
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2
In a large mixing bowl, whisk together the minced lemongrass, shallots, garlic, fish sauce, honey, dark soy sauce, oil, and black pepper until well combined.
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3
Add the sliced pork shoulder to the bowl. Use your hands (gloves recommended) to massage the marinade into every piece of meat, ensuring an even coating.
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4
Cover the bowl with plastic wrap and refrigerate for at least 4 hours, though overnight is ideal for the flavors to penetrate the fibers of the meat.
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5
If using wooden skewers, soak them in water for at least 30 minutes to prevent burning on the grill.
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6
Thread the marinated pork slices onto the skewers, bunching them slightly so they stay juicy during the high-heat cooking process.
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7
Prepare your grill for medium-high direct heat. Clean the grates and lightly oil them to prevent sticking.
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8
Place the skewers on the grill. Cook for 3-5 minutes per side. Look for charred, caramelized edges and ensure the pork is cooked through but still tender.
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9
While the pork is grilling, make the scallion oil: place sliced scallions and a pinch of salt in a small heatproof bowl. Heat 3 tablespoons of oil in a pan until it just starts to smoke, then pour it over the scallions. It should sizzle loudly.
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10
Remove the pork from the grill and let it rest for 2-3 minutes. Brush the hot pork skewers with the fresh scallion oil for a professional finish.
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11
Arrange the grilled pork on a platter alongside bowls of rice vermicelli, fresh herbs, sliced cucumbers, and a side of Nước Chấm (dipping sauce).
💡 Chef's Tips
For the best texture, freeze the pork for 30-45 minutes before slicing; this makes it much easier to get those paper-thin strips. Don't skip the dark soy sauce; it provides the iconic deep mahogany color that regular soy sauce cannot achieve. If you don't have an outdoor grill, a cast-iron grill pan on high heat is an excellent indoor substitute. Always use fresh lemongrass rather than the jarred paste if possible for a brighter, more floral aroma. Ensure your honey or sugar is well dissolved in the marinade to prevent it from burning too quickly on the grill.
🍽️ Serving Suggestions
Serve as 'Bun Thit Nuong' by placing the pork over a bowl of vermicelli noodles with plenty of pickled daikon and carrots. Wrap the grilled pork in large lettuce leaves with mint and cilantro for a refreshing, low-carb appetizer. Pair with a cold, crisp lager or a Vietnamese iced coffee (Cà Phê Sữa Đá) to balance the smoky heat. Serve alongside a bowl of Nước Chấm (Vietnamese dipping sauce) made with lime juice, fish sauce, sugar, and chili. Add a side of 'Đồ Chua' (pickled carrots and radish) to provide a crunchy, acidic contrast to the rich meat.