Vietnamese Style Grilled Lemongrass Pork

Vietnamese Style Grilled Lemongrass Pork are sweet and savoury grilled pork pieces usually served as a side dish to fried noodle and noodle soups.

If you’ve ever relished the enticing flavors of Vietnamese cuisine, you’ll understand the magic that Thit Heo Nuong Xa, or Vietnamese Style Grilled Lemongrass Pork, brings to the table. This delectable dish, often served as a side, adds an explosion of taste to fried noodles and noodle soups.

At the heart of this culinary masterpiece is the carefully crafted marinade that transforms ordinary pork pieces into a symphony of sweet and savory delights. The secret lies not only in the selection of ingredients but also in the meticulous preparation that allows these flavors to infuse the meat thoroughly.

The marinade typically comprises lemongrass, a key player that imparts its distinct citrusy aroma and flavor. Paired with sugar for sweetness, fish sauce for that umami kick, and a medley of spices, it creates a profile that’s both complex and utterly satisfying. The result is a harmony of tastes that dance on your palate with each bite.

The cooking technique is equally crucial in achieving the perfect Thit Heo Nuong Xa. The thickness of the pork slices is carefully considered to maximize exposure to heat. This ensures that the inside cooks quickly, retaining its juicy tenderness, while the outer layer undergoes a delightful caramelization, offering a slightly sticky texture that elevates the overall experience.

Imagine the sensory journey as you bite into succulent pork infused with lemongrass, a play of sweetness and savory notes dancing on your taste buds. The aromatic allure of the grilled meat complements various noodle dishes, creating a symphony of flavors that is quintessentially Vietnamese.

Whether you’re a seasoned fan of Vietnamese cuisine or a newcomer eager to explore its rich tapestry of tastes, Thit Heo Nuong Xa promises a culinary adventure that will linger in your memory, making it a must-try for any food enthusiast. Elevate your noodle experience with this flavorful and aromatic grilled pork delight, a testament to the culinary prowess of Vietnamese gastronomy.

Best enjoyed with noodle soup dishes, topping over fried noodles of just plain rice with Asian salad on the side

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Vietnamese Style Grilled Lemongrass Pork

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 26 reviews
  • Author: Raymund
  • Prep Time: 15 mins
  • Cook Time: 10 mins
  • Total Time: 25 mins
  • Yield: 6 1x
  • Category: Main Course
  • Cuisine: Vietnamese


Vietnamese Style Grilled Lemongrass Pork are sweet and savoury grilled pork pieces usually served as a side dish to fried noodle and noodle soups.


Units Scale
  • 800 g Pork Shoulder, sliced to about 1/2 inch thick pieces
  • 6 cloves garlic
  • 2 pcs shallots, roughly chopped
  • 2 stalk lemongrass (white part only)
  • 1 tbsp dark soy sauce
  • 1/4 cup fish sauce
  • 3 tbsp oil
  • freshly ground black pepper
  • 1/2 cup honey


  1. Place garlic, shallots, lemongrass, dark soy sauce, fish sauce, oil and freshly ground black pepper in a food processor, process until it becomes a paste.
  2. Place pork in a deep bowl and pour marinade mix, coat pork pieces evenly then cover your bowl. Marinate for 24 hours.
  3. Remove 2 hours from fridge before cooking, then cook over charcoal barbecue for best results. On medium high heat grill each side for 3-4 minutes.
  4. Dip each pork pieces in honey and grill for 2 more minutes on side.
  5. Serve while hot.


53 Responses

  1. Eha says:

    Interesting recipe I’ll try soonest:heavy on fish sauce and with a long marinating period + the last minute addition of honey really makes it fascinating – I suppose the late minute honey addition ameliorates the strength of the fish sauce?

  2. Nors says:

    Parang hansan yan pre ha

  3. Hi! Just stumbled upon your blog 🙂
    I LOVED this dish when I had it in Vietnam! Looks amazing – will definitely try this soon 🙂 xxx

  4. I am literally salivating…This pork is BEAUTIFUL and looks DELICIOUS…No way, I am pinning it!!!!

  5. Tessa says:

    I like the idea of dipping the pork in the honey while grilling. I will try that. Thanks Raymund!

  6. all hail the lemongrass.
    i’m drolling now…
    i love to add some lemongrass oil too to enhance the flavour

  7. Love the char on your meat!

  8. Kristy says:

    Another one that would be a hit here. I can never seem to find lemongrass though. Maybe I’m not looking in the right places.

  9. I don’t know what else to say other than… I LOVE THIS DISH. And Yes, I will be making it :). Thanks Raymund

  10. Alex says:

    What gorgeous colours – I’m trying this marinade next weekend!

  11. This looks incredibly good! Definitely something I need to try. Thanks so much.

  12. mjskit says:

    Another great meat preparation! Love it!

  13. Yum! I love the lemongrass used for this recipe 🙂

  14. Anita Triana says:

    Wow…… make me drooling, I need to try very soon, thanks so much for this recipe.

  15. I have yet to be successful with lemongrass, but this recipe makes me want to try it again. Looks delicious!

  16. nusrat2010 says:

    Lemongrass, grilling, Vietnamese recipe …those words are very close to my heart. Thanks for drool-inducing, shiver-inducing darn sexy photos 🙂

  17. Michelle says:

    I’ll be right over. 🙂

  18. Looks sooooooooo good! I want to try this! Yummm!

  19. Jerry Ko says:

    These sweet and savory looks so succulent and delicious.

  20. buttoni says:

    OMG another dish I can taste through my PC screen! I’ll have to sub in sugar-free honey to make it low carb, but that will still taste about the same. Can’t wait to try this.

  21. Ohhh those charred bits look so tasty – love the marinade !

  22. Gorgeous. Making this soon!

  23. Seriously my kinda of food and I love the presentation. Well done!

  24. Shirley says:

    This is my absolute favorite thing to order at a Vietnamese restaurant. Yum. I like that it’s not too complicated to make at home either.

  25. I just had Vietnamese styled grilled pork over vermicelli today’s lunch! I don’t think the one I usually eat doesn’t have lemongrass, but I love the lemongrass flavor and taste. Great idea! I love this photo, Raymund. Perfect for pinterest. 😉

  26. lily says:

    hi im going to make the pork buy what sauce do you eat it with? like in the picture

  27. Kendra says:

    I am loving this recipe. It looks simple and delightful. I am curious of two things, however. 1) What is the sauce you have in the very first picture? 2) How did you cut your pork? I had a heck of a time cutting mine. I don’t eat meat very often but my partner loves pork. It’s currently marinating.

    Thank you for sharing these wonderful recipes!

    • Raymund says:

      Hi Kendra,

      To answer your questions
      1. The sauce is called Nuoc Cham, its made out of water, rice vinegar, sugar, fish sauce, garlic, chili just adjust to your likeness. Usually use the 1:1 ration for water and fish sauce then a dash or rice vinegar.
      2. For the cutting part I press it firmly by palm in a cutting board and slice it in the middle (between your palm and board) using a very sharp knife. Then I have 2 pieces, I then process it gain using the same technique now I have 4 pieces, then so on…

      • Vicky says:

        Sliced pork steaks from the butcher grocery store would work here. I’m pretty sure that’s where pork steaks come from. I plan to make this. Looks excellent.

    • Diana Ciez says:

      Place your pork in the freezer for about an hour making sure it doesn’t become frozen solid. Then slice across the grain. It will make slicing the meat sooooo much easier.

  28. Elle Kew says:

    Made this tonight for Father’s day dinner. Everyone loved it! Thanks for your recipe. Can’t wait until I can cook it again.

  29. Vicky says:

    Question regarding lemon grass. Fresh lemon grass isn’t available where I live. I can buy dried lemon grass. Since it will be whizzed up in the food processor, do you think that dried lemon grass could be substituted for fresh? I’m anxious to try this. It looks beautiful!

  30. My French Heaven says:

    You don’t know how long I’ve been looking for this specific recipe! Thank you so much. The recipe is perfect and the pictures really do it justice… What a great blog you have. So glad i found it through Pinterest!

  31. frogtog says:

    The lemongrass needs to chopped first before putting it in the processor. They are hard and fibrous. The blades cannot chop them easily.

  32. SILVERGAP says:

    I have made this recipe multiple times now. It’s comes out great even time. Perfect blend of sweet and savory.

  33. sheri says:

    can I substitute pork loin for this

  34. linda says:

    What is the dipping sauce shown in the picture?

  35. Larissa says:

    This is one of the best recipes I have made. The floors burst in your mouth; my family is begging for more. The dipping sauce is a must. Thank you will be a staple meal in our home.

  36. Brilla says:

    The garlic cloves: Do I slice, smash, or keep whole.

    As for the lemongrass, I’m thinly slicing them.

  37. Kat says:

    What is 2 pieces of shallots? Is that 2 bulbs or 2 cloves in that bulb

  38. Stephanie says:

    Looks delicious. Put this in my to try later folder.

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