How to Make Tasty Vietnamese Grilled Pork (Thit Nuong)

Vietnamese Grilled Pork (Thit Nuong). Depending in which restaurant you order your grilled pork with noodles (bún thịt nướng), you'll find that it's presented in different ways. The presentation of bún thịt nướng in the pictorial above follows the Southern Vietnamese style. You usually eat it by mixing everything including the fish sauce.

And, I grilled the pork over an open flame for nice charring and flavor. Lost of Vietnamese restaurants broil and the flavor is rather flat. These Vietnamese pork chops are marinated in the perfect balance of lemongrass, garlic, fish sauce and sugar, grilled to perfection, and served with cold rice noodles, lots of The restaurant version of thit heo nuong xa is most often simply served with rice, but our variation uses cold vermicelli noodles. You can cook Vietnamese Grilled Pork (Thit Nuong) using 8 ingredients and 5 steps. Here is how you cook that.

Ingredients of Vietnamese Grilled Pork (Thit Nuong)

1. You need 2 pounds of pork shoulder, thinly sliced or cut into 1/2-inch thick steaks to be cut into smaller pieces after cooking.
2. You need 3 Tablespoons of fish sauce.
3. Prepare 3 Tablespoons of brown sugar.
4. You need 1.5 Tablespoons of oil.
5. Prepare 1 teaspoon of lime zest or 1 Tablespoon very finely minced lemongrass (the latter is preferable, but not widely available).
6. You need 1 of large shallot, thinly sliced (about 1/3 cup).
7. It's 1 of large green onion, chopped.
8. It's 2 cloves of garlic, minced.

Thit heo nuong xa—Vietnamese lemongrass grilled pork chops—are one of the easiest Vietnamese restaurant dishes to replicate at home. You don't need the special bread required for a good banh mi. You don't need to spend hours constructing a delicately aromatic broth, like with pho. Walk into any Vietnamese restaurant and and you will most likely see someone eating Bún Thịt Nướng, I mean, a grilled pork dish served on top of noodles, and most likely served with a crispy egg roll.

Vietnamese Grilled Pork (Thit Nuong) instructions

1. TO MARINATE: In a large mixing bowl, mix all ingredients together thoroughly and marinate for at least 30 minutes and up to 2 days, before cooking..
2. GRILL COOKING METHOD: If you're cutting the meat into small pieces, you'll need a grill basket to keep them from falling through the slats. Spread the pork in a single layer and cook over medium high heat (and at least 5 inches above the coals or gas element) until the meat is cooked through and the fatty bits are charred. 5 to 7 minutes per side, depending on the thickness of the cut and grill heat..
3. SAUTE/STIR FRY COOKING METHOD: Cook in three equal batches in a medium high preheated and well oiled (about 2 teaspoons oil per batch) saute pan or fry pan or wok. If you want to ramp up the char factor with this method, you can turn the heat up a little bit higher and use about a teaspoon more oil for each batch. I won't lie - it's messy. But sometimes, you gotta put up with a little mess to make something really delicious..
4. BROILER COOKING METHOD: Preheat broiler. Spread in a single layer on a broiler pan and place about 4 inches under the broiler for 10 to 12 minutes or until the meat is cooked through and some of the fatty bits are charred..
5. Enjoy! :).

I first encountered this dish while living in Dallas. There was an intersection near I lived that had a. Grilled lemongrass pork chop is my go-to item when I pack lunch for my husband to take to work. I pack the pork chops with steamed white rice and fresh Vietnamese Grilled Pork Chop with Lemongrass (Suon Nuong Xa). I love having grilled lemongrass pork at home.