Vietnamese Grilled Pork is a great recipe to have on hand and an easy one to make if you’re just getting started with Vietnamese cooking. At its simplest, it’s a delicious main dish– savory but with a bit of sweetness and I often see it on the menu at Vietnamese restaurants in Hong Kong and in the US.
But you will find Vietnamese grilled pork all over Vietnam as well. It is served differently depending on which part of the country you are in but you are always bound to see it served in one way or the other.
Vietnamese Grilled Pork at Home
At home you have the same variety of options for eating and serving–there are so many ways you can use your Vietnamese grilled pork! It is perfect for topping on a pile of quickly cooked rice noodles, serving with a soft bed of rice, or for tucking inside a warm baguette for banh mi.
Regardless of what you pair it with, a handful of fresh herbs on the side– thai basil, cilantro (coriander), and mint are a must. These aromatic herbs really help to bring out the flavors of the pork.
Marinate the pork overnight if possible, but make sure to pull your marinated pork out of the fridge to come to room temperature before cooking. This will help ensure that your pork is tender and not too tough.
If you can, making this Vietnamese grilled pork on a grill or BBQ is ideal, but you can also pan fry the pork until it is cooked through.
I served ours with a side of rice and herbs and chili peppers from our neighbors garden (so grateful to have access to this!) and a squeeze of lime. I’d also recommend a bit of Sriracha sauce on top if you would like an extra kick.
- 2 tsp soy sauce
- 2 tbsp fish sauce
- 1 tbsp oil
- 1 tbsp palm sugar or brown sugar
- 3 cloves garlic, minced
- 1 tbsp minced shallot
- 1 stalk lemongrass, minced
- 1/2 tsp black pepper
- 1 lb pork shoulder ( cut in to 1/2 inch thick slices)
- Mix soy sauce, fish sauce, oil, and sugar until sugar is dissolved
- Add garlic, shallot, lemongrass, and pepper- mix well
- Place pork shoulder pieces in sealable plastic bag or a large bowl
- Pour sauce mixture over pork and stir until pork is evenly coated
- Seal bag or cover bowl and marinate overnight (3 hours minimum)
- Heat grill to high
- When grill is hot, place pork on grill and close lid
- Cook for 5 minutes
- Open lid and flip pork
- Close lid and cook for additional 5 minutes
- Turn off heat and allow pork to cook for 3-5 minutes (depending on thickness of pork slices) until cooked through