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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. | aheadofthyme.com

Vietnamese Grilled Pork


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  • Author: Sam Hu | Ahead of Thyme
  • Total Time: 1 hour 30 minutes
  • Yield: 4-6 servings
  • 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.


Ingredients

  • 1 1/2 pounds pork shoulder or boneless pork chopscut into 2-3-inch pieces
  • 3 stalks lemongrass, roughly chopped
  • 2 shallots, roughly chopped
  • 3 cloves garlic
  • 1/4 cup brown sugar
  • 1/4 cup fish sauce
  • 2 tablespoons lime juice (juice from 1 lime)
  • 2 tablespoons vegetable oil

Instructions

Marinate the pork:

  1. Cut the pork shoulder into 2-3 inch pieces, about 1/4 inch thick. Set aside in a large mixing bowl or Ziploc bag.
  2. 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.
  3. 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:

  1. 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.
  2. Let the pork rest at room temperature for 5 minutes and serve.

To bake the pork:

  1. 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.
  2. Let the pork rest at room temperature for 5 minutes, then serve.

Notes

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.

  • Prep Time: 10 minutes
  • Marinate Time: 1 hour
  • Cook Time: 20 minutes
  • Category: Pork
  • Method: Grill
  • Cuisine: Vietnamese