Thịt Nướng: Vietnamese Lemongrass Grilled Pork for Bánh Mì (Full Recipe)
Thịt Nướng is the grilled pork at the heart of the bánh mì thịt nướng: thin slices, a lemongrass-fish-sauce marinade, and edges charred in spots from a screaming-hot pan. Recipe 26 of 34 in the Pai's Kitchen collection is one of the easiest in the series — 45 minutes total — and the most dependent on two numbers: 20 minutes of marinating, and a pan hot enough that a water droplet dances.
Key takeaways
- Slice 500 g pork loin thin (5 mm) across the grain — thick slices char outside and stay raw inside.
- Marinate exactly 20 minutes. Past 2 hours the fish sauce turns the meat mushy.
- Sear in a single layer, 2 minutes unmoved, on a pan at about 230°C — crowding makes grey, steamed pork.
- Done at 63°C / 145°F after resting, edges charred in spots, centre just losing its pink shine.
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Ingredients (4 servings)
Pork loin, sliced 5 mm thick, 500 g. Marinade: lemongrass, finely minced 20 g (2 stalks) · garlic, minced 9 g (3 cloves) · shallot, minced 30 g (1 shallot) · fish sauce 20 g (4 tsp) · sugar 12 g (1 tbsp) · cooking oil 12 g (1 tbsp) · black pepper 1 g (½ tsp). Per serving (estimated): 190 kcal, protein 26.7 g, carbs 6.6 g, fat 5.8 g.
Method, step by step
1) Slice the pork across the grain, about 5 mm thick. 2) Stir the marinade ingredients, toss the pork until every slice is glossy, cover and refrigerate 20 minutes. 3) Heat a grill pan over high heat until a water droplet dances across the surface (~230°C / 446°F); add no oil — the meat carries its own. 4) Lay the pork in a single layer, sear 2 minutes without moving it until the edges brown and the meat releases, flip and sear 1–2 minutes more to 63°C / 145°F. 5) Rest 3 minutes, then slice wide pieces into strips for bánh mì.
Put this into practice: Pai Recipes app
Thịt Nướng plus the full bánh mì collection — bread, pickles, pâté, sauces — live in the Pai Recipes app. Start with the free recipe packs.
Pai Recipes app is $6/mo, $61.20/yr or $120 lifetime — or get it inside the All Apps Pass ($72/mo) with every other app.
The two mistakes that ruin it
Grey, steamed meat means the pan was crowded or not hot enough — sear in two batches and wait for the dancing droplet. Salty, dry pork means it marinated too long or cooked past brown — respect the 20 minutes and pull it when the centre just loses its pink shine. Get those two right and this is weeknight-easy: watch the 30-second video for the droplet test and the colour you are aiming for.
Put it into practice
Thịt Nướng plus the full bánh mì collection — bread, pickles, pâté, sauces — live in the Pai Recipes app. Start with the free recipe packs.
Get the free Recipe Packs Pai Recipes app
Or get every Pai Digital app in one plan: the All Apps Pass — $72/mo, $734.40/yr or $1,440 lifetime, with free trials on every app.
Frequently asked questions
Can I grill Thịt Nướng on a BBQ instead?
Yes — the marinade was born for charcoal. Grill over high direct heat, about 2 minutes per side, watching for flare-ups from the sugar and oil. The char is even better.
What cut of pork works best?
Loin is lean and clean-slicing. Shoulder (butt) is fattier and more forgiving — slice it slightly thinner and expect richer flavour with a little more chew.
How do I serve it beyond bánh mì?
Over broken rice (cơm tấm) with a fried egg and fish-sauce dressing, or in vermicelli bowls (bún thịt nướng) with herbs and pickled carrot. The recipe doubles cleanly for meal prep.
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Prefer reading? Read the guide: Bánh Bông Lan: Tall, Soft Vietnamese Butter Sponge Cake (Full Recipe)
This recipe video is AI-generated for education and entertainment. Follow food safety practices, cook meats to safe internal temperatures, and verify doneness with visual cues and a thermometer. Nutrition values are estimates.
💬 Over to you
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