Vietnamese Grilled Pork (also known as Bún Thịt Nướng) is delicious, flavorful, and easy to make. It’s a popular Asian dish that’s tender and juicy on the inside, and perfectly charred on the outside. Serve this summer grill recipe on it’s own, in a Banh Mi Sandwich, over salad, or in a noodle or rice bowl.
The best part? This grilled Pork is marinated in an authentic and easy marinade that only takes an hour to infuse the meat with so much flavor. It’s the perfect recipe to prep in the morning or the night before and throw on the grill after work so you can enjoy dinner in about 10 minutes.
Why You'll Love This Vietnamese Grilled Pork
- It’s quick and easy. This Vietnamese grilled pork takes about 10 minutes to prep and coat in marinade, and another 10 or so minutes to grill. It’s a low stress meal that you can serve all summer long on busy weeknights.
- Packed with lemongrass and other authentic ingredients. Similar to Lemongrass Chicken, this Vietnamese pork is loaded with lemongrass, which is a staple herb in Vietnamese cuisine. It gives the pork an aromatic and lemony taste and smell. And when paired with ingredients like lime juice and fish sauce you get different layers of flavors in every bite which compliment the natural flavor of pork really well.
- Made with a lean cut of meat. Pork is a staple meat in Vietnamese or Asian cuisines so it’s no surprise that this grilled lemongrass pork is widely available in Vietnamese restaurants. Plus, pork shoulder or pork chops are lean cuts of meat that is low in fat and an excellent source of protein. It is also a great source of vitamins and minerals including B vitamins, potassium, and zinc.
- Cook pork on the grill, in the oven, or in the air fryer. Vietnamese grilled pork is traditionally cooked on the grill as the charring and smoke adds even more flavor to this already flavorful dish. But you can enjoy them all year long by baking in the oven or in the air fryer.
Ingredient Notes
To make this easy and delicious Vietnamese Grilled Pork, you will need the following ingredients (full measurements in recipe card below):
- pork shoulder or boneless pork chops - these cuts are recommended because they are lean with a little fat which creates beautiful charring when the fat is caramelized on the grill.
- lemongrass
- shallots
- garlic
- brown sugar
- fish sauce
- lime juice - use freshly squeezed like juice for the best flavor.
- vegetable oil - I used avocado oil, but any vegetable oil can be used. Try coconut oil, olive oil, or grapeseed oil.
You will also need measuring cups and spoons and mixing bowl or ziploc bag for marinating.
How to Make the Best Vietnamese Grilled Pork
- Prep the pork. Cut the pork shoulder into 2-3 inch pieces, about ¼ inch thick. Set aside in a large mixing bowl or Ziploc bag.
- Marinate the pork. In a blender or food processor, add the remaining ingredients (lemongrass, shallots, garlic, brown sugar, fish sauce, lime juice, and vegetable oil). Mix for 1 minute until blended and smooth. Pour the marinade over the pork and toss well to coat evenly. Cover the bowl with plastic cling wrap (or seal the ziploc bag). Refrigerate for at least 1 hour (or overnight for the best results).
- Grill the pork. Preheat grill over medium high to 450F, about 6-8 minutes. Place the marinated pork spaced evenly apart on the grill and grill for 5-7 minutes on each side until nicely charred. (You can also chop up the meat smaller and thread onto bamboo skewers and grill them). The internal temperature for the pork should reach 150F as read on a meat thermometer.
- Rest and serve. Let the pork rest at room temperature for 5 minutes and serve.
How to Cook Vietnamese Pork in the Oven or Air Fryer
- In the oven: You can also bake the pork in a 425F preheated oven for 16-18 minutes until golden brown, and the internal temperature for the pork reaches 150F as read a meat thermometer. Optionally, turn the broiler on HI and broil for another 2-3 minutes until nicely charred on the edges. Keep a close eye on it though as things can burn quickly in the broiler
- In the air fryer: Cook at 350F for 15 minutes until internal temperature of the pork reaches 150F.
- Rest: Let the pork rest at room temperature for 5 minutes, then serve.
How to Serve
Vietnamese Grilled Pork is delicious served on their own dipped in nuoc cham sauce or sweet chili sauce. You can also make a complete meal by pairing them with some side dishes such as:
- Steamed Rice or Pineapple Fried Rice.
- Vietnamese Chicken Salad
- Shrimp Egg Rolls or Crispy Vegetarian Spring Rolls
- Spring Vegetable Stir Fry or Air Fryer Vegetables.
- Pho or Ramen
- Vietnamese Summer Rolls with Chicken
- Peanut Noodles
You can also make Vietnamese Pork Salad Bowls with lettuce, carrots, and cucumbers and a drizzle of nuoc cham sauce. Add a side of rice or noodles to make it more filling.
Recipe Tips and Tricks
- How to store: Keep leftover grilled pork in an airtight container in the refrigerator for 3-4 days.
- How to freeze uncooked pork: You can freeze pork either before or after you cook it. If freezing raw, I highly recommend marinating the pork, then wrapping tightly with plastic cling wrap and placing in a freezer bag, trying to get as much of the air out as possible before sealing. Frozen raw pork is best cooked and eaten within 6 months but will remain safe for longer.
- How to freeze cooked pork: Store cooked Vietnamese pork in a freezer bag or airtight container for up to 2-3 months.
- How to thaw: Thaw both raw or cooked frozen pork in the fridge overnight before cooking or reheating.
- How to reheat: When reheating pork, you want to be mindful of not making it too dry. Coat your pork in extra marinate or even a splash of water. Then, wrap loosely in aluminum foil, leaving room for air to circulate, and pinch the sides closed. Bake at 400F in the oven for 5-15 minutes (depending on how much you are reheating) until warmed through. You can also reheat in the air fryer (without foil) at 350F for 5-10 minutes until warm.
More Pork Recipes
- Honey Glazed Roast Pork
- Roasted Pork Tenderloin
- Char Siu (Chinese BBQ Pork)
- Sweet and Sour Pork
- Glazed Honey Balsamic Pork Chops
- Pork Dumplings
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Vietnamese Grilled Pork
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Author: Sam Hu | Ahead of Thyme
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Total Time: 1 hour 30 minutes
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Yield: 4-6 servings
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Diet: Gluten Free
Description
Vietnamese Grilled Pork (Bún Thịt Nướng) is delicious, flavorful, and easy to make. It’s tender and juicy on the inside, and perfectly charred outside.
- 1 ½ pounds pork shoulder or boneless pork chops, cut into 2-3-inch pieces
- 3 stalks lemongrass, roughly chopped
- 2 shallots, roughly chopped
- 3 cloves garlic
- ¼ cup brown sugar
- ¼ cup fish sauce
- 2 tablespoons lime juice (juice from 1 lime)
- 2 tablespoons vegetable oil
Marinate the pork:
- Cut the pork shoulder into 2-3 inch pieces, about ¼ inch thick. Set aside in a large mixing bowl or Ziploc bag.
- In a blender or food processor, add the remaining ingredients (lemongrass, shallots, garlic, brown sugar, fish sauce, lime juice, and vegetable oil). Mix for 1 minute until blended and smooth.
- Pour the marinade over the pork and toss well to coat evenly. Cover the bowl with plastic cling wrap (or seal the ziploc bag). Refrigerate for at least 1 hour (or overnight for the best results).
To grill the pork:
- Preheat grill over medium high to 450F, about 6-8 minutes. Place the marinated pork spaced evenly apart on the grill and grill for 5-7 minutes on each side until nicely charred. The internal temperature for the pork should reach 150F as read on a meat thermometer.
- Let the pork rest at room temperature for 5 minutes and serve.
To bake the pork:
- You can also bake the pork in a 425F preheated oven for 16-18 minutes until golden brown, and the internal temperature for the pork reaches 150 F as read a meat thermometer. Optionally, turn the broiler on HI and broil for another 2-3 minutes until nicely charred on the edges. Keep a close eye on it though as things can burn quickly in the broiler.
- Let the pork rest at room temperature for 5 minutes, then serve.
