Published:
Mar 9th 2025
by 
Last updated: Mar 9th 2025
If you're tired of making pork the same old way, this is the perfect recipe for you. This Vietnamese pork recipe brings together sweet and savory flavors to create the best-grilled pork you will ever make. Pork shoulder is marinated with lemon grass, brown sugar, and many other flavorful ingredients and then cooked until it is beautiful, succulent, and moist. Try our grilled pork tenderloin recipe next if you are looking for more pork recipes.
What kind of pork is in Vietnamese food?
Pork shoulder is used to make Vietnamese grilled pork. However, you can also use pork belly instead of pork shoulder.
Why is pink pork OK?
Pork can be fully cooked and still have a pinkish color. This is why you should check the pork's internal temperature before removing it from the heat. Pork is cooked when it has an internal temperature of 145 ºF.
How many carbs are in grilled pork?
There are 68 grams of carbs in each serving of Vietnamese grilled pork.
Is pork OK on keto?
Pork is OK on keto. That said, this grilled pork recipe is unsuitable for the keto diet. That's because it contains non-keto ingredients like brown sugar and rice noodles. However, you can make a keto-friendly version of grilled pork by using a brown sugar substitute and Shirataki noodles instead of brown sugar and rice noodles.
Time & Serves
Ingredients
1/3 cup Hot Water
1 tablespoon Brown Sugar
Juice of 1/2 Lime
2 tablespoons Fish Sauce
1 clove Garlic, minced
1 Shallot, minced
1 Thai Chili, sliced thinly
3 Shallots, minced
4 cloves Garlic, minced
2 stalks Lemongrass, minced
3 tablespoons Brown Sugar
1/2 teaspoon Toasted Sesame Oil
1 tablespoon Fish Sauce
1 tablespoon Coconut Aminos
1/2 tablespoon Olive Oil
1/2 teaspoon ground Black Pepper
2 teaspoons White Sesame Seeds
1 pound Pork Shoulder, cut into 1/2-inch pieces
Bamboo Skewers soaked in water for at least 30 minutes
8 ounces Rice Noodles
1 small Carrot, grated
1 cup Romaine Lettuce, sliced thinly
1/2 medium English Cucumber, chopped
Instructions
Mix the hot water, brown sugar, lime juice, fish sauce, garlic, and shallot in a small serving bowl. Cover the Vietnamese pork with plastic wrap and place it in the fridge.
Mix the shallots, garlic, lemongrass, brown sugar, toasted sesame oil, fish sauce, coconut aminos, olive oil, black pepper, and white sesame seeds in a large bowl until combined.
Add the pork shoulder and toss to combine. Cover it with plastic wrap and let it marinate in the fridge for at least 4 hours or overnight.
Take the pork shoulder out of the fridge and let it sit for 20 minutes. Meanwhile, preheat the oven to 392°F, then line a baking sheet with foil. Place a cooling rack on top of the prepared baking sheet.
Thread the 2-3 pork shoulder pieces onto each skewer, leaving a little space between each piece of meat, and place them on the prepared pan, leaving 1/2-inch of space between each skewer.
Bake the pork for 20–25 minutes, then flip it over and cook it for another 10–15 minutes. Remove from the oven and let rest for 5 minutes.
Bring a pot of water to a boil, then turn it off and add the rice noodles and let them sit for 6–10 minutes until they are tender but chewy.
Drain the rice noodles in a colander. Rinse them with cold water. Divide the rice noodles between 4 bowls.
Arrange the carrot, Romaine lettuce, English cucumber, and pork on top of the rice noodles. Garnish the dipping sauce with the Thai chili on top and serve it with the pork.
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