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Vietnamese Grilled Pork | Thit Nuong

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By: Cindy Lam Lorimer
Servings: 5
Thit Nuong is a popular Vietnamese grilled pork dish, marinated in lemongrass, garlic, and fish sauce, known for its smoky flavor and tender texture. Perfect with vermicelli noodle salad or stuffed in a Banh mi.

Ingredients 

Caramel Sauce

  • ⅓ cup fish sauce
  • ⅓ cup brown sugar

Marinade:

  • 3 lb pork tenderloin, thinly sliced
  • ¼ cup shallots, minced
  • 2 Tbsp garlic, minced
  • ½ tsp black pepper
  • 2 Tbsp low sodium soy sauce
  • 2 lemongrass stalks, finely chopped
  • 2 Tbsp sesame oil
  • ¼ cup fish sauce
  • ¼ cup brown sugar
  • Caramel sauce (see instructions below) 

Scallion oil for garnish:

  • 8 green onions, chopped
  • ½ cup avocado oil, or any neutral oil

Instructions

  • In a pan, on medium heat, add fish sauce and sugar and mix together and let it caramelize to an amber brown color.  Remove from heat and let it cool.  
  • Mix all ingredients together and marinate overnight, or at least 4 hours.
  • Remove marinated pork from fridge. Bring it to room temperature, about an hour. Grill over a charcoal grill (preferred), gas grill, or fry in a large cast iron skillet.
  • To make the green onion oil, heat ½ cup oil in a small saucepan. Make sure to never fill the pan more than ⅓ or hot oil will overflow.
  • Once oil is hot, remove from heat and add green onions. Garnish grilled pork with green onion oil.
  • You can serve this in a banh mi sandwich, eat with a vermicelli noodle salad, or serve it with rice.    

Nutrition

Serving: 1portion | Calories: 692kcal | Carbohydrates: 31g | Protein: 58g | Fat: 37g | Saturated Fat: 7g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 21g | Trans Fat: 0.1g | Cholesterol: 177mg | Sodium: 384mg | Potassium: 1249mg | Fiber: 1g | Sugar: 26g | Vitamin A: 199IU | Vitamin C: 6mg | Calcium: 66mg | Iron: 4mg

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