Vietnamese Grilled Pork (Thit Nuong)
Tender marinated pork shoulder grilled until caramelized, served over rice with fresh herbs and pickled vegetables. Sweet, savory, and fragrant with garlic and lemongrass.
- Total time
- 45 min
- Servings
- 4
- Calories
- 520
- Protein
- 42g
Ingredients
- 1.5 lb pork shoulder, boneless
- 4 count garlic cloves, minced
- 1 count lemongrass stalk, minced
- 3 tbsp fish sauce
- 2 tbsp brown sugar
- 2 tbsp olive oil
- 3 cups cooked jasmine rice
- 1 cup fresh herbs (cilantro, mint, basil), chopped
Instructions
- 1
Cut pork shoulder into 1-inch-thick slices against the grain.
- 2
Whisk garlic, lemongrass, fish sauce, brown sugar, and olive oil in a bowl.
- 3
Toss pork with marinade, coating all sides evenly.
- 4
Marinate for 20–30 minutes at room temperature.
- 5
Heat grill to medium-high (oil grates so meat doesn't stick).
- 6
Grill pork 3–4 minutes per side without moving until charred edges form.
- 7
Transfer to a plate and rest 5 minutes, then slice against the grain.
- 8
Divide rice among bowls, top with pork, and scatter fresh herbs over.
Tools you’ll need
- large bowl
- grill (charcoal or gas)
- grill tongs
- cutting board
- chef's knife
- small whisk
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