Vietnamese-Style Marinade
About 1 ⅔ cups For grilled pork, chicken, or shrimp. The sugar in this marinade will brown quickly, so it is best used with thin, quick-cooking cuts, or for larger cuts cooked over indirect heat. To use leftover marinade as a finishing sauce, see Grilled Vietnamese-Style Pork.
Ingredients
- 1 large onion, grated
- ⅓ cup rice vinegar
- 1 ¼ cup sugar or Vietnamese Caramel Sauce (opens in new tab)
- (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)
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 1 large onion, grated
- ⅓ cup rice vinegar
- 1 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)
Let's Cook
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Step 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)