Vietnamese-Style Grilled Pork (Thit Nuong)
A Chinese-inspired take on the classic Vietnamese dish, featuring grilled pork served with fresh Vietnamese bun and fermented chili sauce.
Ingredients
- ●1 lb pork shoulderpreferably with a good balance of fat and lean meat
- ●2 tbsp fish sauceuse a high-quality, fermented fish sauce for depth of flavor
- ●1 tbsp honeyoptional, adds a touch of sweetness
- ●2 cloves garlicminced, for marinade
- ●1 small pungent onionminced, for marinade
- ●1/4 cup fresh cilantrochopped, for garnish
- ●2 tbsp fresh lime juicefor marinade
- ●1 tbsp rice vinegarfor marinade
- ●to taste black pepperfor serving
Instructions
- 1
In a blender or food processor, combine fish sauce, honey, garlic, onion, lime juice, and rice vinegar. Blend until smooth.
- 2
Place the pork shoulder in a large zip-top plastic bag or a shallow dish. Pour the marinade over the pork and massage to coat.
- 3
Refrigerate for at least 2 hours or overnight, turning the pork occasionally.
- 4
Preheat a grill or grill pan to medium-high heat. Remove the pork from the marinade, letting any excess liquid drip off.
- 5
Grill the pork for 5-7 minutes per side, or until it reaches an internal temperature of 145°F (63°C).
- 6
Transfer the pork to a cutting board and let it rest for 5 minutes.
- 7
Thinly slice the pork against the grain.
- 8
Serve the pork with fresh cilantro, black pepper, and a side of steamed bun (Vietnamese-style rice noodles).
- 9
For added flavor, serve with a drizzle of fermented chili sauce (optional).
- 10
Enjoy your delicious Thit Nuong!