Vietnamese Lemongrass Grilled Pork

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If you’ve ever sat down at a Vietnamese restaurant and ordered bún thịt nướng — that noodle bowl with grilled pork, herbs, pickled veggies, and sweet fish sauce — then you already know how satisfying this dish can be. But here’s the good news: it’s way easier to make at home than you might think.

This lemongrass grilled pork (or thịt nướng) has been a go-to in my kitchen for weekend BBQs, casual family dinners, or anytime I feel like bringing bold, street-food-style flavors to the table. It’s smoky, sweet, savory, and packed with that unmistakable lemongrass punch. And the best part? The marinade is made with ingredients you can pick up at just about any grocery store.

Why This Grilled Pork Is a Favorite in My House

I first made this on a whim after a craving hit — the kind you can’t ignore. I had lemongrass in the fridge and a pork belly slab I didn’t know what to do with. The result? Some of the best grilled pork I’ve ever made.

It’s a dish that works hard — serve it in vermicelli bowls, wrap it in rice paper rolls for lunch, or pile it into a bánh mì sandwich with a smear of mayo and crunchy pickled veggies. It’s super flexible and holds up beautifully whether grilled, baked, or pan-seared.

And if you’re having folks over for dinner? Thịt nướng is a crowd-pleaser. The aroma alone gets everyone hungry before they’ve even sat down.

Ingredients You’ll Need

For the Pork:

• 1.5 to 2 lbs of pork belly or shoulder (fatty cuts are ideal)
• 2 tbsp fish sauce
• 1 tbsp oyster sauce
• 3 tbsp sugar or honey
• 3–4 garlic cloves, minced
• 1–2 shallots, minced
• ½ cup minced lemongrass (use fresh if you can)
• Salt and black pepper to taste
• Bamboo or metal skewers (optional but fun for grilling)

Suggested Toppings & Additions:

• Fish sauce dipping sauce (nước mắm pha)
• Scallion oil (simply sauté chopped scallions in neutral oil)
• Crushed peanuts
• Pickled carrots and daikon
• Fresh herbs: mint, Thai basil, cilantro
• Lettuce (romaine or green leaf work great)
• Sliced cucumber, Thai chiles or jalapeños
• Rice vermicelli
• Rice paper
• Baguette

Personal tip: I almost always double the marinade. It works beautifully on tofu, mushrooms, or chicken thighs too, and having extra means tomorrow’s dinner is halfway done.

How to Make Lemongrass Grilled Pork

1. Slice and Marinate the Pork

Start by trimming off any thick bits of fat or skin if you’re using pork belly. I slice mine thin — about ¼ inch thick — so it soaks up the marinade well and cooks quickly.

Toss the pork in a bowl with fish sauce, oyster sauce, sugar (or honey), garlic, shallots, lemongrass, salt, and pepper. Mix thoroughly — hands work best here — then cover and refrigerate. A 30-minute marinade is fine, but overnight makes all the difference. The pork turns intensely flavorful and tender.

2. Thread onto Skewers (Optional but Fun)

If I’m grilling outdoors or want easy serving at a party, I skewer the pork. Just thread a strip onto the skewer, fold it back, and pierce it again to hold it in place. Leave a bit of space at the ends so they don’t burn.

No skewers? No problem. Just arrange the pork in a single layer on a wire rack set over a baking sheet.

3. Grill or Bake

I use a small tabletop grill indoors during cooler months, and it works great. Grill the skewers over medium heat, flipping often, until they’re golden brown and cooked through. You want caramelization — those slightly charred edges are where the flavor builds.

If baking, set the oven to 375°F. Flip the pork every 5 minutes or so, and finish under the broiler for a couple of minutes to get that nice smoky finish.

Real-Life Tips and Ingredient Swaps

• Cut of meat matters: Pork belly gives you that juicy, slightly crisp texture that reminds me of street vendors in Vietnam. Shoulder works too if you want it a bit leaner.
• No pork? Try chicken thighs or beef slices. Chicken breast tends to dry out, so I skip it.
• Tofu lovers: This marinade is magic on extra-firm tofu slabs. Press the tofu, marinate overnight, and grill just like you would the meat.

Ways to Serve It

This grilled pork is incredibly versatile, and I rotate between these three depending on the mood and occasion.

Make It a Noodle Bowl (Bún Thịt Nướng)

This is probably the most popular way to serve it. Cook rice vermicelli noodles according to the package, then build your bowl like this:

• Start with noodles
• Add grilled pork
• Pile on herbs, lettuce, bean sprouts, pickled carrots and daikon, cucumber
• Drizzle on scallion oil and sprinkle crushed peanuts
• Finish with a few spoonfuls of fish sauce dipping sauce

It’s fresh, satisfying, and loaded with textures. Great for hot days.

Wrap It Up for Spring Rolls (Gỏi Cuốn Thịt Nướng)

Perfect for picnics or lunchboxes. I make these often when I want something light but flavorful.

• Soak a sheet of rice paper
• Lay down lettuce first (helps with rolling)
• Then add pork, vermicelli, herbs, scallion oil, peanuts, and thin slices of cucumber
• Roll it up like a burrito

Serve with the same fish sauce dipping sauce or even a peanut hoisin dip.

Build a Bánh Mì

Toast a short baguette until the crust is crisp and the inside soft. Smear one side with mayo, maybe a little pâté if you’re feeling traditional. Then layer:

• Grilled pork
• Pickled carrots and daikon
• Fresh cilantro
• Sliced cucumber and chiles
• A splash of Maggi or soy sauce

This makes one of the best sandwiches, hands down.

Make-Ahead and Storage Tips

I always prep extra — this pork keeps really well.

• Marinate in advance: You can let it sit in the fridge for up to 24 hours.
• Fridge: Cooked pork lasts about a week in an airtight container.
• Freezer: Freeze cooked skewers for up to 6 months. To reheat, bake at 250°F until just warmed through.
• Meal prep tip: I often grill a batch and use it throughout the week for bowls, salads, or quick sandwiches.

This dish has become a staple not just because it’s flavorful, but because it brings people together. The scent of lemongrass on the grill always draws folks into the kitchen asking what’s cooking. Whether you serve it as part of a big family meal or wrap it into lunch for one, thịt nướng is pure comfort, Vietnamese-style.

Try other Vietnamese recipes:

• Banh Mi Sandwich
• Vietnamese Noodle Soup
• Vietnamese Chicken Salad (Goi Ga Bap Cai)