Ingredients
For the Pork and Marinade
- Pork: Thinly sliced pork shoulder or belly for juicy and tender results.
- Fish sauce: The soul of Vietnamese cooking, delivering rich umami.
- Brown sugar: Adds sweetness and caramelization during grilling.
- Garlic and shallots: Provide aromatic depth.
- Lemongrass: A citrusy kick to elevate the flavors.
- Soy sauce: Enhances the savory profile.
- Vegetable oil: Keeps the pork moist during grilling.
- Optional: Chili flakes for a hint of spice.
For Serving
- Steamed jasmine rice: A fluffy base for your grilled pork.
- Pickled carrots and daikon: Add tangy crunch.
- Fresh herbs: Vietnamese coriander, mint, or cilantro for a refreshing finish.
- Nuoc cham sauce: A sweet, tangy, and savory dipping sauce.
Instructions
- Place the pork on the grill, making sure not to overcrowd the grates. Grill for 3-4 minutes per side, or until you see a nice char developing.
- Baste the pork with the reserved marinade as it cooks, being careful not to oversaturate the meat.
- Adjust the heat as needed to prevent burning, and use tongs to flip the pork rather than a fork, which can release valuable juices.
- Cook the grilled pork vermicelli until it reaches an internal temperature of 145°F (63°C) for medium doneness.
Let the pork rest for 5-10 minutes before slicing against the grain and serving.
Notes
- Pickled carrots and daikon radish for a tangy crunch
- Fresh herbs like mint, cilantro, and perilla for a refreshing taste
- Nuoc cham, a savory-sweet dipping sauce, for extra flavor
- Sliced cucumber and tomato for a crisp, hydrating touch
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Grille
- Method: Grilling
- Cuisine: Vietnamese
Nutrition
- Calories: 400
- Sugar: 6g
- Sodium: 850mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 60mg