Vietnamese Grilled Pork (Bún thịt nướng)

BallisticBBQ's picture

Oct. 07, 2013

Grilled pork cooked in the Vietnamese tradition, with a lemongrass garlic marinade and cooked over lump charcoal in a wire basket.


For marinade
Shallots 3 , mince
Garlic clove 5 , mince
Minced lemongrass 1/2 Cup (8 tbs) (lemon leave or zest)
Lime juiced 1
White sugar 2 Tablespoon
Fish sauce 3 Tablespoon (2
Honey 3 Tablespoon
Sesame oil 1/2 Tablespoon
Thai chili peppers 2 , thinly sliced (or to taste)
Vegetable oil 2 Tablespoon
Salt and pepper To Taste
Other ingredients for grilled pork
Pork shoulder 2 1/4 Pound



1. Cut pork in half, and then across the grain into 1 ¼ inch thick slices.

For Marinade:

2. In a bowl, combine shallots, garlic, lemongrass, lime juice, white sugar, fish sauce, honey, sesame oil, Thai chili, vegetable oil, salt, and pepper. Mix well.

3. Add the pork slices and mix to coat them with the marinade. Cover with plastic wrap and pop in refrigerator for at least 4 hour or 18-24 hours for better taste.

4. Preheat grill using lump charcoal.


5. On meat basket, lay the pork pieces and place on hot grill over direct heat. Move to indirect flame if needed. Cook for 10 minutes, flip and cook on the other side for about 10-15 minutes or until done.

6. Remove from heat and set aside to rest for a couple of minutes. Cut into bite size pieces.


7. Serve over bread as sandwich or with rice or noodles.

Recipe Summary

Difficulty Level: Medium
Cook Time: 40 Minutes
Ready In: 40 Minutes
Servings: 10

Nutrition Facts

Serving size

Calories 262Calories from Fat 148

 % Daily Value*

Total Fat 17 g26.2%

Saturated Fat 5 g25%

Trans Fat 0 g


Sodium 462 mg19.25%

Total Carbohydrates 9 g3%

Dietary Fiber %

Sugars 7 g

Protein 18 g36%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet