Vietnamese Grilled Pork with Lemongrass

Ingredients

• 907 g (2 pounds)pork shoulder
• to tastelime wedges, coriander and spring onions (optional garnish)
• 2 stalkslemongrass, outer layer removed and ends trimmed
• 1 smallwhite onion
• 3 clovesgarlic
• 30 ml (2 tablespoons)soy sauce (or tamari for a gluten-free version)
• 60 ml (1/4 cup)fish sauce
• 60 ml (1/4 cup)orange juice
• 45 ml (3 tablespoons)olive oil
• 15 ml (1 tablespoon)honey
• 1.25 ml (1/4 teaspoon)black pepper
• 2.5 ml (1/2 teaspoon)kosher salt
• 45 ml (3 tablespoons)sugar
• 45 ml (3 tablespoons)fish sauce
• 160 ml (2/3 cup)warm water
• 1 clovegarlic, finely chopped
• 30 ml (2 tablespoons)carrots, shredded
• 1serrano pepper, thinly sliced

Instructions

1. 1

   Slice the pork

   Cut the pork into slices about 6 mm (1/4 inch) thick and 8–10 cm (3–4 inches) wide. Put them in a non-reactive glass or ceramic bowl.

2. 2

   Make the marinade

   Blend the lemongrass, onion, garlic, soy sauce, 60 ml (1/4 cup) fish sauce, orange juice, olive oil, honey, black pepper and salt in a food processor until smooth. Some lemongrass fibres will remain, but there should be no large pieces. Pour the mixture over the pork and coat each slice, then refrigerate overnight.

3. 3

   Heat the grill

   Preheat the grill to medium-high heat.

4. 4

   Grill the pork

   Grill the pork for 4 minutes on each side, or until cooked through.

5. 5

   Rest and serve

   Leave the meat to rest for 10 minutes before serving. Add coriander and spring onions, if using, and serve with lime wedges and Nuoc Cham.

6. 6

   Mix the Nuoc Cham

   In a small bowl, stir together the sugar, 45 ml (3 tablespoons) fish sauce and warm water until the sugar dissolves. Mix in the chopped garlic, shredded carrots and sliced serrano pepper to taste.

What is Vietnamese grilled pork?

Vietnamese grilled pork is often served as part of a meal with rice, noodles, herbs or dipping sauce. Lemongrass, fish sauce and garlic bring a fragrant, savoury character, while a little sweetness helps the pork brown on the grill.

This version uses thin slices of shoulder, which take up the marinade readily and cook quickly. Nuoc Cham on the side adds a bright, salty-sweet contrast.

Nutrition and macros by portion

The nutrition label shows one serving as written: 193 calories, 15g protein, 10g carbs, 10g fat.

The pork provides most of the protein and fat, while the sugar, honey and orange juice contribute carbohydrates. Serve a portion with vegetables and rice or noodles according to appetite for a more complete plate.

Why use pork shoulder?

Pork shoulder has enough fat to help the thin slices stay juicy over high heat. Cutting it evenly also helps the pieces finish cooking at roughly the same time.

Slice across the grain where possible for a more tender bite. Keep the pieces broad enough to handle easily on the grill.

Getting the marinade right

Lemongrass: Remove its tough outer layer and trim the ends before blending. A few fine fibres are expected, but break up any large chunks so the flavour spreads over the meat.

Marinating: Coat all the slices and refrigerate them overnight as directed. Use a glass or ceramic bowl rather than a reactive metal one.

Grilling for char and juiciness

Heat the grill to medium-high before adding the pork, so the surfaces can colour quickly. Grill each side for 4 minutes, checking that the meat is cooked through.

Resting: Give the pork 10 minutes off the grill before serving. This lets the meat settle and makes it easier to serve while still juicy.

Balancing the Nuoc Cham

Dissolve the sugar fully in the fish sauce and warm water before adding the garlic, carrots and chilli. The serrano is added to taste, so start with less if you prefer a milder dip.

The sauce is served alongside the grilled pork, not used as the marinade. Its sweet-salty flavour and fresh chilli make a lively counterpoint to the smoky meat.

What to serve with it

Serve the pork with lime wedges, coriander and spring onions as suggested. Steamed rice or noodles make a simple base, while crisp vegetables can round out the plate.

Keep extra Nuoc Cham on the table so everyone can adjust the seasoning at the point of serving.

Recipe notes & tips

• Trim the lemongrass carefully, but keep its tender centre for blending.
• Arrange the pork in the bowl so the marinade can reach every slice.
• Let excess marinade drip off before grilling to limit flare-ups.
• Cook in batches if needed so the slices have room to brown.
• Prepare the Nuoc Cham while the pork rests.

Variations

• Use tamari: Swap it for the soy sauce to make the marinade gluten-free.
• Adjust the heat: Add less serrano for a gentler dipping sauce.
• Add herbs: Serve with extra coriander and spring onions at the table.
• Make it citrusy: Add extra lime at serving for a sharper finish.
• Serve with noodles: Pair the grilled pork and sauce with cooked noodles.

Common mistakes to avoid

• Large lemongrass chunks: Blend until no large pieces remain, even if fine fibres are visible.
• Uneven slices: Cut the pork to a consistent thickness so it cooks more evenly.
• Crowded grill: Cook in batches to give the pork room to brown.
• Skipping the rest: Leave the meat for 10 minutes before serving to help it stay juicy.
• Adding all the chilli: Stir the serrano into the sauce gradually and taste as you go.

How to store

Refrigerate leftover pork and Nuoc Cham separately in covered containers and use within 3 days. Reheat the pork gently until hot throughout; the sauce is best served chilled or at room temperature.

Frequently asked questions