Vietnamese Th T N Ng Recipe

Vietnamese Main

Vietnamese Thịt Nướng Recipe

Marinated grilled pork shoulder with sweet caramel notes, aromatic lemongrass, and black pepper perfume.

Picture sizzling strips of pork over charcoal, releasing a garlickey, lemony aroma that drifts through the evening air and makes your kitchen feel like a Vietnamese夜市.

This dish is perfect for weekend dinners, casual gatherings with friends, or when you want restaurant quality flavor without complicated techniques.

I first tried it at a neighborhood street stall and fell for the tender juicy meat paired with the addictive caramel black pepper glaze.

Recipe at a Glance

⏱Prep Time15 mins

🔥Cook Time12 mins

🕐Total Time30 mins plus marinating

🍰Servings3 main dishes

🇺🇸CuisineVietnamese

🔢Calories~280 per serving

Ingredients

For the marinade

1 lb pork shoulder, thinly sliced against the grain

4 cloves garlic, minced

1 thumb sized piece ginger, grated

2 stalks lemongrass, tender white part minced

2 tablespoons fish sauce

1 tablespoon soy sauce or tamari

1 tablespoon sugar or brown sugar

1 teaspoon black pepper

1 small onion, thinly sliced

1 red bell pepper, thinly sliced

Handful fresh cilantro and mint leaves

For the caramel glaze (tương rome)

2 tablespoons sugar

3 tablespoons water

1 tablespoon fish sauce

1 teaspoon black pepper

1 teaspoon rice vinegar

Substitutions & Variations

★Use pork loin or tenderloin if you prefer a leaner cut, and marinate for a shorter time to avoid drying out.

★Replace fish sauce with soy sauce or tamari for a vegetarian version, and add a pinch of mushroom powder for depth.

★Swap bell pepper for sliced banana blossom or zucchini for different texture.

★Use coconut sugar instead of regular sugar for a lower glycemic option.

Step-by-Step Instructions

1

Prepare the caramel glaze

Combine sugar and water in a small pan, cook over medium heat without stirring until it turns amber, then gently swirl in fish sauce, black pepper, and rice vinegar. Let it slightly thicken before using; it will keep for a week in the fridge.

2

Slice and dry the pork

Pat pork slices very dry with paper towels; excess moisture will prevent a good sear. Lay them flat so they marinate quickly and cook evenly.

3

Make the marinade

In a bowl, whisk minced garlic, grated ginger, minced lemongrass, fish sauce, soy sauce, sugar, and black pepper until the sugar dissolves.

4

Marinate the pork

Toss pork slices with the marinade, onion, and half of the herbs. Cover and chill for at least 30 minutes or up to 2 hours for deeper flavor.

5

Preheat your grill or pan

Heat a cast iron skillet, grill pan, or charcoal grill over medium high heat until hot, then lightly oil to prevent sticking.

6

Sear the meat

Shake off excess marinade, add pork to the hot surface in a single layer, and cook 2 to 3 minutes per side until nicely charred and just cooked through.

7

Glaze and finish

Brush the caramel glaze on both sides during the last minute of cooking, letting it bubble and cling to the meat for a glossy finish.

8

Rest and garnish

Let the meat rest for a few minutes, then toss with fresh cilantro and mint and serve with the grilled onion and bell pepper.

9

Serve with rice

Pair with steamed jasmine rice or broken rice for a complete plate and drizzle any pan juices over the top.

10

Optional dipping sauce

Mix extra fish sauce, lime juice, sugar, garlic, and chili for a quick nuoc cham to brighten each bite.

Pro Baker Tips

✓For extra tender meat, marinate overnight, but avoid longer than 24 hours or the acid in fish sauce can make the surface mushy.

✓Slice very thin so the meat cooks quickly and stays juicy on the grill.

✓If using a grill pan, press gently with a spatula for better sear marks and even contact.

✓Keep the caramel glaze warm so it stays glossy and easy to brush.

Storage & Serving Notes

◆Refrigerate leftovers in an airtight container for up to 2 days; reheat gently in a skillet to keep the meat juicy.

◆Store the caramel glaze in a jar in the fridge for up to one week and reheat briefly before using again.

Serving Suggestions

Serve this vibrant dish family style for a lively, flavorful meal.

›Over steamed jasmine rice or crispy broken rice

›With fresh herb platter including mint, cilantro, and lettuce leaves

›With pickled carrots and daikon for brightness

›Sliced lime wedges on the side for extra tang

Frequently Asked Questions

Can I make this in the oven instead of grilling?

Yes, broil the marinated pork on a wire rack in a 450°F oven for 8 to 10 minutes, flipping halfway, and finish with the caramel glaze.

What is tương rome and where can I find it?

Tương rome is Vietnamese caramel sauce used often in grilled dishes; you can make it at home with sugar, water, fish sauce, and pepper, or buy ready made versions in Asian markets.

Can I prep the marinade ahead of time?

Absolutely, keep the marinade ingredients in separate containers in the fridge and mix just before adding the pork to maintain freshness.

🍽️

Go Make It!

This Vietnamese Thịt Nướng brings smoky char, sweet caramel, and bright herbs to your table in minutes, and it is simple enough for a weeknight yet special enough for guests.