Thịt Nướng Vietnamese BBQ Pork is used on top of Bun Thịt Nướng (Vietnamese BBQ Pork Cold Noodle Salad) and in other Vietnamese dishes.
Thịt Nướng Vietnamese BBQ Pork
One of my favorite Vietnamese meals is Bun Thịt Nướng (Vietnamese BBQ Pork Cold Noodle Salad). I absolutely love the cold rice noodle salad. I used to eat it about three times a week at my favorite Vietnamese restaurant in Los Angeles, called Pho No. 1.
When I moved away, I was determined to learn how to make the dish myself.
After trying several recipes I found on line, I was able to combine ingredients to achieve the taste that I had remembered for this Thịt Nướng Vietnamese BBQ Pork. Oh my gosh, this is so good, but, plan a head, the Thịt Nướng (BBQ pork) tastes much better if marinated overnight.
My favorite brand of fish sauce is Three Crabs Fish Sauce, which is sold in Asian markets. You will also need Sweet/Black Soy Sauce, or you can make your own Nuoc Mau Caramel Sauce. Whiz all the ingredients up in a Vitamix or other blender until well combined and then place in a container or heavy duty storage bag and add in the meat.
Put the Thịt Nướng Vietnamese BBQ Pork with the marinade into the refrigerator and allow to marinade overnight. You will want to make your Nuoc Cham (Vietnamese Dipping Sauce) at the same time and also refrigerate overnight. The next day, grill the meat over hot coals until cooked and a bit charred.
Bun Thịt Nướng Vietnamese BBQ Pork Cold Noodle Salad
Serve the Thịt Nướng Vietnamese BBQ Pork on top of my Bun Thịt Nướng (Vietnamese BBQ Pork Cold Noodle Salad) with Nuoc Cham (Vietnamese Dipping Sauce).
More Asian Pork Recipes You Will Love.
- Pressure Cooker Orange Glazed Pork Chops
- Pressure Cooker Korean Style Barbecue Country Pork Ribs
- Air Fryer New York Style Egg Rolls {Shrimp & Pork}
- Air Fryer Chinese Salt and Pepper Pork Chops
Kitchen Equipment and Essentials
- J.A. Henckels Classic 7-inch Hollow Edge Santoku Knife
- Amco Advanced Performance 18/10 Stainless Steel Measuring Spoons
- Simply Gourmet (Dry) Stainless Steel Measuring Cups
- Anchor Hocking Glass (Liquid) Measuring Cups
- Rösle Stainless Steel Flat Whisk – a MUST have, probably my most used utensil
- Alton Brown Salt Box
- OXO Good Grips Cutting Board
- VitaMix Creations
- OXO Stainless Steel Tongs
- Extra Large Charcoal Grill
- Weber Chimney Starter
- Three Crabs Fish Sauce
- Nuoc Mau Vietnamese Caramel Sauce
- Nuoc Cham (Vietnamese Dipping Sauce)
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Thịt Nướng (Vietnamese BBQ Pork)
Ingredients
- 2 pounds Pork Shoulder sliced
Marinade
- 1 1/2 to 2 Tablespoons Light Brown Sugar
- 1 Tablespoon Fresh Garlic minced
- 1 Tablespoon Shallots minced
- 1 stalk 3 TBL Lemongrass, trimmed and finely chopped
- 1/4 teaspoon Freshly Ground Black Pepper ground
- 1 1/2 teaspoon Nuoc Mau Caramel Sauce
- 1 1/2 Tablespoon Premium Fish Sauce
- 1 Tablespoon oil
Nuoc Mau recipe
- 1/4 cup White Sugar
- 1/2 cup water
Instructions
Marinade
- Put all ingredients except meat into VitaMix or food processor and process until well combined.
- In a large freezer bag or container, add meat and more in marinade.
- Allow meat to marinate overnight.
- Cook meat in wire grilling basket over hot coals and allow edges to char a bit.
- Serve on top of Bun Thịt Nướng (Vietnamese BBQ Pork & Rice Noodles).
Nuoc Mau
- See my Nuoc Mau Sauce recipe to make your own Nuoc Mau Sauce.
Notes
Lemongrass is a Northern thing, Southerners don't use it when making Thịt nướng Bun.
Nutrition
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Thịt Nướng (Vietnamese BBQ Pork)
Thank you for making this clear and easy to follow. I greatly appreciate this.
You are welcome and thank you. I am so glad you enjoyed my recipe. Jill