Welcome to Plan n Cook — plan meals, shop once, cook with less stress.

Plan n Cook
join
kitchen
Home kitchen plans

Grilled Vietnamese-Style Pork

  1. Home
  2. Recipes
  3. Grilled Vietnamese-Style Pork

Grilled Vietnamese-Style Pork

Cuisine:Vietnamese

Course:Dinner

20m prep 15m cook 2h ready

4 servings One of our favorite toppings for Bún (Vietnamese Rice Noodle Bowls). Thick, center-cut, or sirloin pork chops are great here, but we are fond of using thinner chops or thin, skewered slices of pork shoulder, too.

Add to Meal Plan

Ingredients

Servings:
½× 1× 1½× 2× 3×
Units:
As Written US Metric
  • 4 bone-in or boneless center-cut pork loin chops, ¾ to 1 ½ inches thick
  • 1 ½ pounds boneless pork shoulder, large streaks of fat removed
  • 1
    • 1 large onion, grated
    • ⅓ cup rice vinegar
    • (1 tablespoon minced lemongrass or the finely grated zest of 1 lime)
    • ¼ cup fish sauce
    • 1 teaspoon ground white or black pepper
    • (1 teaspoon chile garlic paste, ½ teaspoon red pepper flakes, or ¼ teaspoon fried chile paste)
    Sub-recipe steps
    1. Whisk together in a medium bowl: 1 large onion, grated; ⅓ cup rice vinegar; ¼ cup sugar or Vietnamese Caramel Sauce; (1 tablespoon minced lemongrass or the finely grated zest of 1 lime); ¼ cup fish sauce; 1 teaspoon ground white or black pepper; (1 teaspoon chile garlic paste, ½ teaspoon red pepper flakes, or ¼ teaspoon fried chile paste)
  • Lime wedges

Let's Prepare

Collect

Gather these ingredients - no prep needed yet.

  • 4 bone-in or boneless center-cut pork loin chops, ¾ to 1 ½ inches thick
  • 1 ½ pounds boneless pork shoulder, large streaks of fat removed
  • 1 Vietnamese-Style Marinade or Thai-Style Lemongrass Marinade
  • Lime wedges

Let's Cook

  1. Step 1.

    Have ready one of the following: 4 bone-in or boneless center-cut pork loin chops, ¾ to 1 ½ inches thick; 1 ½ pounds boneless pork shoulder, large streaks of fat removed

  2. Step 2.

    If using pork shoulder, slice it across the grain into ¼- to ½-inch-thick slabs.

  3. Step 3.

    Prepare: Vietnamese-Style Marinade or Thai-Style Lemongrass Marinade

  4. Step 4.

    Combine the pork with the marinade in a zip-top bag or bowl. Refrigerate for at least 2 hours and up to overnight, turning occasionally so it marinates evenly. If using wooden skewers, soak them in water for at least 1 hour.

  5. Step 5.

    Transfer the pork to a rack, wiping excess marinade back into the bag or bowl with your fingers and reserving it. Pat the meat dry. If using pork shoulder, thread the meat onto skewers. Transfer the marinade to a small saucepan and bring to a boil, then simmer over medium heat for 10 minutes, or until it reaches a sauce-like consistency.

  6. Step 6.

    Prepare a hot grill fire. For pork chops, cook as directed for Grilled or Broiled Pork Loin Chops. For pork shoulder skewers, cook as directed for Pork Souvlaki. Serve drizzled with the reduced sauce and garnish with: Lime wedges

Ratings & reviews

Have you made this? Take a moment and let us know what you think. Sign in to leave a rating.

Get weekly meal ideas

Fresh recipes and planning tips from Plan n Cook.

Plan a week

Drop recipes onto breakfast, lunch, and dinner for every day.

One grocery list

Ingredients combined and scaled to your household servings.

Cook from recipes

Browse the library and public kitchens when you need inspiration.

Keep your kitchen

Save favorites, pantry items, and meal plans in one place.