Discover how to make quick and easy Vietnamese lemongrass pork (Thit Nuong recipe), a perfect balance of savory, umami and sweet, with a nice charred flavor.
What is Vietnamese Lemongrass Pork – Thit Nuong?
Vietnamese Lemongrass Pork (Thịt Nướng) is my favorite dishes every time I visit Vietnamese restaurants. As a Vietnamese popular street food, this grilled lemongrass pork is usually served in noodle bowls known as Bún Thịt Nướng. But the grilled pork is super versatile to be enjoyed with steamed rice, or stuffed into bánh mì sandwiches.
The combination of tender pork marinated in fresh lemongrass, garlic, and fish sauce creates a mouthwatering experience that reflects the culinary traditions of Vietnam. This dish is often enjoyed at family gatherings, special occasions, and is a favorite at Vietnamese BBQ.
What makes Vietnamese lemongrass pork different?
Fresh lemongrass is essential for achieving the authentic flavor of this dish. Its unique citrusy aroma is irreplaceable. Start by trimming the tough outer layers of the lemongrass stalks. Slice the tender inner part thinly and finely chop it. You can use a food processor to make this step quicker.
If you can’t find fresh lemongrass, frozen lemongrass can be a good substitute. Similarly, the balance of fish sauce, soy sauce, and oyster sauce is crucial for the umami depth that characterizes Vietnamese cuisine.
Substitutions and Alternatives for Vietnamese lemongrass pork
If some ingredients are hard to find, here are some substitutions:
- Frozen Lemongrass: Instead of fresh lemongrass, can be found in Freeze section of Asian supermarkets.
- Pork cut: Recommend using marbling meat with fat like pork shoulder, pork butts or pork belly.
- Chicken: This version uses the same marinade, but you should adjust the cooking time a little bit, the taste is similarly delicious as Char Siu Chicken 🙂
Step-by-Step Instruction to Preparing Vietnamese Lemongrass Pork
- Preparing the Marinade:
- In a large bowl, combine all seasoning ingredients, mix well to create the marinade.
- Cutting and Marinating the Meat:
- Cut the pork shoulder into thin slices or bite-sized pieces. Place the pork slices in the marinade, ensuring each piece is well coated. Cover the bowl and let it marinate in the refrigerator for at least 1 hour, but preferably overnight for the best flavor.
- Marinating Times and Techniques:
- Marinating overnight allows the flavors to deeply penetrate the meat, resulting in a more tender and flavorful dish. For a quick version, marinate for at least 1 hour.
How to cook Vietnamese Lemongrass Pork
Grilling Method – Traditional Vietnamese lemongrass pork
- Preheat the Grill:
- If you’re using a charcoal grill, ensure the coals are hot and ashy. For a gas grill, preheat to medium-high heat.
- Grill the Pork:
- Remove the pork from the marinade and let any excess drip off. Place them on the grill and cook for about 5-7 minutes on each side, or until the internal temperature reaches 145°F (63°C).
Baking Method
- Preheat the Oven:
- Preheat your oven to 375°F (190°C).
- Bake the Pork:
- Place the pork on a baking sheet lined with parchment paper. Bake for about 20-25 minutes, flipping halfway through, until the internal temperature reaches 145°F (63°C).
Pan-Frying Method
- Heat a Skillet:
- Preheat a skillet or grill pan over high heat until very hot. Add a small amount of oil to the pan.
- Cook the Pork:
- Place the marinated pork slices in the pan without overcrowding. Sear each side for about 3-4 minutes, then reduce the heat to medium and cook for an additional 3-4 minutes per side.
Serving Suggestions
Traditional Accompaniments and Sides
- With Jasmine Rice:
- Serve the grilled Vietnamese Lemongrass Pork over a bed of steamed jasmine rice. Add some fresh herbs and Vietnamese pickled carrots and daikon (Đồ Chua) on the side.
- In a Banh Mi:
- Slice the pork thinly and place it in a crusty baguette with pickled carrots, cucumber slices, cilantro.
- Vermicelli Bowl:
- Create a refreshing noodle bowl (Bún Thịt Nướng) by serving the pork over rice noodles, topped with fresh vegetables and herbs, and a side of Nước Chấm (Vietnamese Dipping Sauce) for dipping
Frequently Asked Questions (FAQ)
Can I use chicken instead of pork for Vietnamese Lemongrass Pork?
Yes, you can substitute chicken thighs or breasts for pork in this recipe. Adjust the cooking time as needed to ensure the chicken is fully cooked. The lemongrass marinade works wonderfully with chicken, giving it a savory, slightly sweet flavor that’s perfect for grilling, baking, or pan-frying. Make sure to marinate the chicken for at least 1 hour to allow the flavors to infuse.
How long should I marinate the pork for the best flavor?
You can marinate the pork for at least 1-1.5 hours. However, for the best results, marinate the pork overnight. This allows the marinade (lemongrass, garlic, fish sauce, and other ingredients) to deeply penetrate the meat, resulting in a more flavorful and tender dish.
Can I freeze the marinated pork?
Yes, you can freeze the marinated pork for up to 3 months. To do this, place the marinated pork in a freezer-safe container or a zip-lock bag, removing as much air as possible. Thaw the pork in the refrigerator overnight before cooking. Freezing the marinated pork allows you to prepare the meat in advance. When needed, bake or pan-fry the pork, you can serve with steamed rice, Banh Mi or vermicelli anytime.
What is nuoc cham? (Vietnamese Dipping Sauce)
Nướcc chấm – Nước Mắm is a traditional Vietnamese dipping sauce made with fish sauce, lime juice, sugar, water, garlic and chili. To make nuoc cham, combine 2 tablespoons of fish sauce, 2 tablespoons of sugar, 4 tablespoons of hot water, the juice of 1 lime, and 1 finely chopped garlic and red chili. Stir until the sugar dissolves. This sauce adds a tangy, savory, and slightly sweet flavor to the dish and is often served with Vietnamese Lemongrass Pork.
Can I cook Vietnamese Lemongrass Pork in the oven?
To ensure the pork is cooked properly, use an instant-read thermometer to check the internal temperature. The pork should reach an internal temperature of 145°F (63°C) at the thickest part. Additionally, the pork should have a slightly charred exterior and be tender and juicy on the inside.
Can I use a different cut of pork for this recipe?
Yes, you can use different cuts of pork. But I recommend using marbled meat with fat, such as pork shoulder or pork belly. The fat prevents the meat from drying out during cooking. Pork shoulder is ideal for grilling and results in tender, flavorful meat. Pork belly, while richer and fattier, can also be used for a more indulgent version of the dish. Adjust the cooking time accordingly, as thicker cuts may require longer cooking.
What sides go well with Vietnamese Lemongrass Pork?
Vietnamese Lemongrass Pork pairs well with a variety of sides, including steamed rice, vermicelli noodles, Banh Mi. For the crunchy texture, enjoy with lettuce, bean sprouts, cucumber slices, and fresh herbs (mint, cilantro, basil), Vietnamese pickled vegetables (Vietnamese pickled carrots, daikon radish). These sides complement the savory and slightly sweet flavors of the pork, creating a balanced and satisfying meal.
Recipe Card
Easy and Authentic Grilled Vietnamese Lemongrass Pork (Thịt Nướng)
Ingredients
- 2.2 lbs Pork Shoulder pork butts or pork belly
Marinade Sauce:
- 1 Tbsp Onion powder
- 1 Tbsp Garlic powder
- 1.5 Tbsp Soy sauce
- 1 Tbsp Fish sauce
- 1 Tbsp Oyster sauce
- 1 Tbsp Sugar
- 1 Tbsp Honey
- 1 Tbsp Sriracha
- ½ tsp Pepper
- ½ tsp Five-spice powder
- ½ Cup Lemongrass minced
- 1 Tbsp Roasted sesame
- 2 Tbsp Cooking wine
- 1.5 Tbsp Neutral oil
- 1 Tbsp Annatto oil optional, for vibrant color
- ¼ tsp MSG optional
Veggies
- Green leaf lettuce
- Bean sprout
- Fresh herbs (basil, mint, cilantro)
- Vietnamese picked Carrot and daikon
- Sliced Cucumber
Side Dish
- Rice vermicelli noodles
- Crushed peanuts
- Scallion in oil mỡ hành
Glaze
- 1 Tbsp Cooking oil
- 1 Tbsp Oyster sauce
- 1 Tbsp Honey
- 1 Tbsp Hoisin sauce
- 1 Tbsp Sriracha
Vietnamese Dipping Sauce
- 2 Tbsp Sugar
- 2 Tbsp Fish sauce
- 4 Tbsp Warm water
- ½ Tbsp Fresh lime juice
- 1 Tbsp Minced garlic
- Minced chili to taste
Instructions
Marinate Pork:
- Mix all marinade ingredients in a bowl
- Cut pork shoulder into thin slices and marinate in the mixture.
- Chill for at least 1 hour, preferably overnight.
Cook Pork:
- Grill Method: Preheat grill to medium-high. Cook pork for 5-7 minutes on each side.
- Stovetop Method: Heat skillet on high. Sear pork slices for 3-4 minutes per side.
- Oven Method: Preheat oven to 400°F (200°C). Bake pork on a parchment-lined sheet for 20-25 minutes, flipping halfway.
- Air Fryer Method: Preheat oven to 375°F (190°C). Airfry pork in the single layer for 15 minutes, flipping halfway.
Apply Glaze:
- Mix glaze ingredients in a bowl.
- Brush over pork in the last few minutes of cooking.
Make Dipping Sauce:
- Mix dipping sauce ingredients until sugar dissolves.
Serve:
- erve pork with steamed rice, vermicelli noodles, or in a bánh mì, alongside fresh letture, herbs and pickled vegetables. Use dipping sauce on the side.
