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    Home » Recipes » Gluten-Free Beef and Pork Recipes

    Published: May 15, 2020 · Modified: Sep 27, 2021 by Jen Wooster

    Vietnamese Grilled Pork

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    grilled vietnamese pork recipe for pinterest

    If you only master one Vietnamese food specialty it has to be this Vietnamese Grilled Pork recipe. And it’s incredibly easy! We break down a pork shoulder slather it in a classic lemongrass marinade before grilling it. To top things off we have added the classic Vietnamese dipping sauce- Nuoc Cham. But don't worry, like I already said- it is so easy!

    vietnamese grilled pork served with nuoc cham sauce

    Please read the entire post for tips and tricks to ensure a perfect recipe every time. And don't forget to tag @peelwithzeal on Instagram so we can admire your creation!

    This post may include affiliate links. Please read my disclosure policy.

    When most people think of Vietnamese food they think of classics like Pho or a Bahn Mi sandwich. However, I think of this restaurant-style grilled lemongrass pork over rice. It is bursting with the flavors of Vietnam but uses ingredients that are easy to find at basic American grocery stores.

    We also love it because it is gluten-free, dairy-free, and fits a whole host of diets like keto/ low-carb, paleo and Whole30. Now this pork recipe makes a lot- a whole 8 servings! Perfect for a family cookout.

    Want to make a smaller batch? We have included variations for making lemongrass pork chops and marinated pork skewers, both perfect grilling.

    Jump to:
    • Lemongrass Marinade Ingredients and Substitutions
    • What Cut of Pork Should I Use?
    • Recipe Instructions
    • Pork Chops Variation
    • Pork Skewer Variation
    • Recipe Tips and Tricks
    • Related Recipes
    • 📖 Recipe
    • ⭐Reviews

    Lemongrass Marinade Ingredients and Substitutions

    Lemongrass- You need two 6 inch stalks of lemongrass. Lemongrass can be found in bulk at international markets for cheap. I always get it in the fresh herb section at our local grocery store. In a pinch, you can use the tube of lemongrass paste, just be aware of other ingredients. A common "substitute" is the zest of one lemon, but we don't recommend that for this recipe. The main flavor in this pork dish is lemongrass, it just wouldn't be the same without it. When working with lemongrass always trim the dry ends just a bit and peel off the dry out layer.

    Onions- You just need one small white onion. If you only have a large onion, use half. You can also substitute a shallot or 3-4 scallions/ green onions.

    Garlic- Use the equivalent of 3 large cloves of fresh garlic. I don't recommend substituting garlic powder, however, garlic paste of jarred prechopped garlic is fine. Just note you might need a bit more than the recipe calls for to get the pungent garlic flavor.

    Tamari - This is a gluten-free soy sauce you can use regular soy sauce if gluten isn't an issue for you. You can also substitute coconut aminos for Whole30 and soy allergies.

    Fish Sauce- The fish sauce is one of those foods I love in things, I just try not to smell it on its own. And why does fish sauce and pork make the perfect pair? No idea, but it works. Proper fish sauce is really important and I would be lying if I said I never substituted Worcestershire Sauce when I was out of the fish sauce.

    Orange Juice- The juice's acid helps to tenderize the meat. If you don't have fresh (or unsweetened) oranges try substituting pineapple or lime juice. You can also take a peek at our full list of OJ substitutes.

    Honey- We just use a small amount so you can omit for Whole30, Keto, and other sugar-free diets.

    What Cut of Pork Should I Use?

    Vietnamese lemongrass pork typically uses a pork shoulder roast. Boston butt, or pork butt, is the cut of pork that comes from the upper part of the shoulder from the front leg and may contain the blade bone. It is relatively tough, but also relatively inexpensive. Woot woot. While normally slow-cooked to make it tender this style of pork recipe is thinly sliced and the marinade will soften the meat for us.

    You can use a pork loin roast but it will be more expensive. This grilled pork dish isn't fancy, it is meant to be served family-style with big bowls or rice. For me, it isn't worth the extra expense.

    Recipe Instructions

    Vietnamese grilled pork follows pretty much every grilling recipe you know; prep the meat, marinade, grill. Not hard but we have a few key points to help this lemongrass pork be your greatest culinary masterpiece.

    vietnamese style pork on a grill

    Prep the Pork Shoulder- You will need a small pork shoulder, about two pounds. The pork can be trimmed of excess fat if you like. I prefer to keep the fat cap on for extra flavor. You want to cut pieces that are ¼ inch thick. While small pieces, 2 inches or so, are nice if you have a large grilling basket they tend to fall through the grill grates if you don't have a basket. I recommend 3 to 4-inch pieces.

    Blend the Lemongrass Marinade- Combine all marinade ingredients in a blender or food processor. You want the marinade to be as smooth as possible but note that there will be little fibers due to the nature of the lemongrass.

    Marinade Overnight- It can be tempting to rush and just do 30 minutes or an hour but trust me this needs all night. Otherwise, the pork will be tough. The pork can stand up to a long marinade which is why we love lemongrass pork for meal prep.

    Grill- You can use gas or charcoal, either way over medium-high heat and 3 to 4 minutes per side. I little char is a good thing. The pork should be cooked to 145 F degrees.

    Rest- Let the pork rest. It isn't meant to be served piping hot. And don't forget to add a little green garnish, I like the green scallion tops the best.

    Pork Chops Variation

    Use half the marinade recipe for 4 bone-in 1-inch thick pork chops. You will still marinade overnight. Grill over medium heat 5 to 6 minutes a side until the internal temperature of the shops reaches 145 F degrees.

    Alternately, you can sear in a cast iron pan. Not the same but a great alternative when you don't have access to a grill!

    Pork Skewer Variation

    To make Vietnamese pork skewers you can use a pork shoulder, pork belly, or a pork roast (more expensive). For skewers, you need to slice the meat longways into very narrow strips, between ⅛ and ¼ inch. Marinade overnight per the recipe.

    Skewer one piece of meat onto the skewer in a zig-zag shape. Skewering each piece of pork several times. Depending on the length of your pieces you will likely get 2 to 3 pieces per skewer. Grill over medium heat for 8 to 10 minutes, turning often.

    If using bamboo skewers soak for at least 20 minutes to prevent burning. If using metal skewers, be careful! They will still be hot after resting.

    Recipe Tips and Tricks

    • Pork shoulders tend to be large cuts of meat. You can either double this recipe for a large crowd or cut your pork should into parts. Using 2 pounds for this grilled pork recipe and freezing the remainder for future use as a stew or braise.
    • When making the pork chop variation you will have excess marinade. Only use what you need and freeze the marinade for future use. It will keep 2-3 months in the freezer.
    • I don't recommend an oven broil or using a grill pan for this recipe, except for the pork skewers. Which are easier to manage under a broiler.
    • Grilled lemongrass pork will last 3 to 4 days when stored in an airtight container
    • Use leftover pork for Vietnamese inspired tacos or on a Bahn Mi sandwich. Chop into small pieces and pan-fry to reheat.
    vietnamese pork with limes on tray

    Related Recipes

    I like to serve this recipe with sushi rice, pickled watermelon radishes, and a simple green salad, sometimes with our carrot ginger dressing or with a drizzle of fermented garlic honey. Other times I just chunk up cucumbers and tomatoes and dip in the Nuoc Cham.

    Other tasty gluten-free grilling recipes you might want to try:

    • Huli Huli Chicken Kabobs
    • Smoked Baby Back Ribs
    • Curried Cauliflower Steak
    • Balsamic Bavette Steak

    If you enjoyed this recipe, please leave us a rating or a comment. It helps other wonderful people connect with our food.

    📖 Recipe

    lemongrass grilled pork on a tray with dipping sauce

    Vietnamese Grilled Lemongrass Pork

    Recipe Created By: Jen Wooster
    Restaurant style gilled Vietnamese lemongrass pork is bursting with chargrilled BBQ flavor, the perfect mix of sweet and savory. Served with the classic Nuoc Cham dipping sauce.
    5 from 12 votes
    Print Recipe Pin Recipe Save RecipeSaved!
    Prep Time 15 mins
    Cook Time 15 mins
    Marinating Time 12 hrs
    Total Time 30 mins
    Course Main Course
    Cuisine BBQ, Vietnamese
    Servings 8
    Calories 193 kcal

    Equipment

    • Blender or food processor
    • Grill, gas or charcoal

    Ingredients
      

    • 2 lbs pork shoulder
    • lime wedges, cilantro, scallions optional garnish

    Lemongrass Marinade

    • 2 stalks lemongrass outer layer removed, ends trimmed
    • 1 small white onion
    • 3 cloves garlic
    • 2 tablespoon tamari gluten free soy sauce
    • ¼ cup fish sauce
    • ¼ cup orange juice
    • 3 tablespoon olive oil
    • 1 tablespoon raw honey
    • ¼ teaspoon black pepper
    • ½ teaspoon kosher salt

    Nuoc Cham Dipping Sauce (optional)

    • 3 tablespoon coconut sugar
    • 3 tablespoon fish sauce
    • ⅔ cup warm water
    • 1 clove garlic, finely chopped
    • 2 tablespoon shredded carrot
    • 1 serrano chile, thinnly sliced

    Instructions
     

    • Slice pork into ¼ inch thick pieces, 3 to 4 inches wide. Place in a nonreactive bowl (glass or ceramic)
      cutting pork shoulder into thin slices
    • In a food processor blend all the marinade ingredients until smooth. The lemongrass fibers will still show but there should be no big chunks.
      lemongrass marinade in food processor
    • Pour over the pork slices. Each piece should be coated with the mixture. Refrigerate overnight.
      lemongrass pork marinating in a bowl
    • Preheat grill to medium-high heat. Grill 4 minutes per side, or until cooked through.
      lemongrass pork on the grill
    • Allow meat to rest for 10 minutes before serving. Top with cilantro and scallions, serve with lime wedges, and Nuoc Cham dipping sauce.
      resting grilled pork before eating

    Nuoc Cham Dipping Sauce

    • Combine sugar, fish sauce, and warm water in a small bowl. Stir until sugar dissolves. Stir in garlic, carrots, and serrano chili to taste.
      vietnamese dipping sauce in a bowl

    Video

    Notes

    • Remove the meat from the refrigerator 30 to 60 minutes before grilling.  Allow resting to ensure even distribution of the marinade.
    • See post for pork skewer and oven cooking variations.
     
     

    Nutrition

    Calories: 193kcal | Carbs: 10g | Protein: 15g | Fat: 10g | Fiber: 1g
    Keyword grilled, lemongrass, pork, vietnamese,
    Tried this recipe?Tag us @peelwithzeal so we can see your creation!

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      Recipe Rating




    1. Dave says

      May 29, 2022 at 9:12 am

      5 stars
      This recipe had a nice sweetness to it and a stickiness to the texture that all great barbeque should have. I was sceptical the pork loin would grill but it worked great. My family loved the dipping sauce too!

      Reply
      • Jen Wooster says

        May 30, 2022 at 10:55 am

        5 stars
        Thanks for the review!

        Reply
    2. Natalie says

      June 01, 2020 at 5:22 am

      5 stars
      Wow this recipe sounds amazing. I love the marinade and the sauce. Meat looks absolutely delicious. I will definitely give this a try. We are planing family BBQ next weekend. This will be nice addition to our menu.

      Reply
    3. LaKita says

      June 01, 2020 at 3:43 am

      5 stars
      This grilled pork looks so mouthwatering! I don't believe I've ever used lemongrass in a recipe but it sounds like it pairs well in this recipe and I'm tempted to try it very soon.

      Reply
    4. Uma Srinivas says

      May 31, 2020 at 8:39 pm

      5 stars
      Vietnamese grilled pork recipe looks easy and simple. Loved your detailed post and pictures!

      Reply
    5. Tara says

      May 31, 2020 at 8:05 pm

      5 stars
      I love everything about this recipe! The pork and fish sauce combo is one of my very favorites. The meat turned out so moist and full of flavor!

      Reply
    6. Mama Maggie's Kitchen says

      May 30, 2020 at 8:55 pm

      5 stars
      This Vietnamese Grilled Pork is making me super hungry... I think I just heard my tummy growl. lol!

      Reply
    7. Amy says

      May 29, 2020 at 12:55 pm

      5 stars
      This looks so incredibly flavorful!! Any easy recipe I an share with my family is a huge win in my book. 🙂 You're right -- when I think of Vietnamese food, I usually think of Pho or Banh Mi -- but I'm so glad to have discovered this new dish! 🙂

      Reply
    8. Amanda says

      May 29, 2020 at 12:50 pm

      Such an easy to follow recipe and I love the step by step photos!

      Reply
      • Jen says

        May 29, 2020 at 1:20 pm

        Thanks for the feedback on the photos, something new we have been trying. Glad they helped.

        Reply
    9. Amy Liu Dong says

      May 29, 2020 at 3:48 am

      I have never tried to taste a Vietnamese dish but they look really delicious, will save this on my bookmark will try making this, just wish that it will turn good as yours.

      Reply
      • Jen says

        May 29, 2020 at 7:22 am

        Let us know how it turns out!

        Reply
    10. Jess says

      May 29, 2020 at 12:57 am

      5 stars
      This with the sushi rice is over the top delicious!

      Reply
      • Jen says

        May 29, 2020 at 7:22 am

        Glad you enjoyed!

        Reply
    11. Kate says

      May 28, 2020 at 11:04 am

      5 stars
      Oh wow the grill marks on these pieces of pork look so amazing! I hardly ever cook with lemongrass because I'm not sure how to use it honestly! But I really want to try this recipe because it looks so flavorful!

      Reply

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    My name is Jen and I am the recipe developer, writer, and photographer around here. Since being diagnosed with celiac disease over 10 years ago I have been slowly curating a recipe box full of gluten-free goodness. I adore vegetables, crave chocolate, and I am always up for an adventure.

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