3, Jul 2011
Thit Nuong – Vietnamese Grilled Pork

I followed this recipe. I used boneless country ribs (aka pork butt), sliced to about 1/4″. I also haven’t yet found a “meat cage” the right size (might have to make one), so just laid them on the grill. I also cannot for the life of me mince lemongrass properly; I’ll try it with lemongrass paste next time. It came out great, perfect for banh mi or just as finger food. It would also go perfectly in a vermicelli bowl.


2 lb boneless pork country ribs, sliced 1/4″ thick
1 shallot, minced
3 cloves garlic, minced
2 stalked lemongrass, minced
2 tbsp sugar
2 tbsp sesame seeds
2 tsp salt
1 tbsp honey
2 tbsp fish sauce
2 tsp vegetable oil


Mix together all the non-pork ingredients in a large bowl. Add the pork and mix thoroughly with hands, until the pork is completely coated. Cover and let marinate overnight in the refrigerator. Heat grill to medium-low. Lay pork on grill and cook with cover closed until they begin to char. Turn over and cook until done. Serve in banh mi, over vermicelli and salad, or just eat by hand with some nuoc cham for dipping.