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Thịt Nướng (Vietnamese BBQ Pork)
Vietnamese Grilled Pork that is eaten on top of a bowl of Bun Thịt Nướng (Vietnamese BBQ Pork & Rice Noodles).
Prep Time
10
minutes
mins
Cook Time
10
minutes
mins
Total Time
20
minutes
mins
Course:
Main
Cuisine:
Vietnamese
Servings:
4
servings
Calories:
0
kcal
Author:
Jill Selkowitz
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
Beef, Chicken or Shrimp can be used.
Lemongrass is a Northern thing, Southerners don't use it when making Thịt nướng Bun.
Nutrition
Serving:
0
g
|
Calories:
0
kcal
|
Carbohydrates:
0
g
|
Protein:
0
g
|
Fat:
0
g
|
Saturated Fat:
0
g
|
Polyunsaturated Fat:
0
g
|
Monounsaturated Fat:
0
g
|
Trans Fat:
0
g
|
Cholesterol:
0
mg
|
Sodium:
0
mg
|
Potassium:
0
mg
|
Fiber:
0
g
|
Sugar:
0
g
|
Vitamin A:
0
IU
|
Vitamin C:
0
mg
|
Calcium:
0
mg
|
Iron:
0
mg