At home, Mom’s Thịt Nướng always stole the show—smoky, juicy, full of flavor. Her little secret made it unforgettable, and it’s surprisingly easy to bring that Vietnamese grilled pork vibe into your own kitchen.
Thit Nuong – The Taste of Summer (and Every Season)
Thịt Nướng (pronounced “Tit Noong”), or Vietnamese grilled pork, is a true classic back home. In Germany, it’s that dish that instantly brings on the summer vibes.
This is my mom’s recipe—she can make it anytime, and trust me, nobody can resist it.
While a charcoal grill gives it that unbeatable smoky bite, but if you don’t have one—an oven or air fryer works just fine.
This grilled pork is crazy versatile. Eat it on skewers, serve it with steamed jasmine rice or sticky rice, toss it over vermicelli noodles, or even use it as a filling for a Bánh Mì sandwich.
Ingredients
Pork: I like using pork shoulder—it has the perfect balance of fat and lean meat. Back in Vietnam, my mom sometimes mixes in a bit of pork fat for extra juiciness.
Garlic & Shallots: The flavor backbone of the pork, giving it that aromatic punch. If you’re in a pinch, garlic and onion powder works too.
Lemongrass: A classic in Vietnamese BBQ—it gives the pork that signature fragrant note. You can use frozen minced lemongrass or thawed frozen stalks—both work great.
Fish Sauce & Oyster Sauce: The duo that makes the marinade savory, slightly salty, and deeply flavorful.
Sesame seeds (optional)
Annatto Oil (or any cooking oil): Adds color and a little richness to the pork.
Condensed Milk (or substitute with sugar): This is my mom’s secret ingredient—it gives the pork that beautiful caramelized edge and a hint of sweetness..
Honey (or Brown Sugar): Helps the pork caramelize beautifully on the grill or pan.
Instructions
Step 1: Marinate
- Slice pork thinly (about 1/4″ or 5mm). Blend garlic, shallots, and lemongrass with a splash of water (just enough to blend smoothly).
- Mix the pork with the aromatic blend, fish sauce, oyster sauce, condensed milk, and honey. Add annatto oil last and sprinkle in sesame seeds. Let it rest at least 2 hours or overnight in the fridge.
Step 2: Skewer (optional) & cook
Thread pork onto skewers, leaving space between slices. Cook:
- Oven: Preheat to 375°F (190°C). Bake for 10–15 minutes until about 80% cooked, then broil until golden brown, flipping halfway. Watch closely under the broiler!
- Air Fryer: Cook at 355°F (189°C) for 15–17 minutes, flipping halfway. Keep an eye on the last 5 minutes so it doesn’t burn.
- Charcoal Grill: Grill in batches to avoid crowding. Flip every 1–2 minutes or move the skewers to avoid flare-ups. Total cook time is around 15–20 minutes.
Tips for Perfect Thit Nuong
Marinate with patience: Even 30 minutes makes a difference, but overnight in the fridge really lets the flavors sink in. Think of it as letting the pork “soak up the love.”
Soak your skewers: Using bamboo skewers on the grill? Soak them in water for 1–2 hours beforehand so they don’t burn.
Don’t rush the cooking: Whether you’re using a grill, oven, or air fryer, keep an eye on the pork. Thin slices cook fast, and you want that perfect caramelized edge without burning.
Layer your flavors: The sesame seeds, a splash of annatto oil, and my mom’s secret condensed milk trick all add depth. Small details make a big difference.
Storing
This Thit Nuong is perfect for meal prep—you can cook a batch and enjoy it throughout the week.
For longer storage, divide the marinated pork into portions and freeze. When ready to eat, thaw in the microwave and finish cooking in the air fryer for that fresh-off-the-grill taste.
Variations & Ideas
With rice: Keep it classic with steamed jasmine rice, or level it up with sticky rice—pandan sticky rice or even the quick Instant Pot sticky rice works great.
With Banh Mi: Tuck the grilled pork into a crisp Vietnamese baguette with liver pâté and Vietnamese mayo for a mouthwatering Banh Mi Thit Nuong.
With rice vermicelli noodles: Go for the iconic Bun Thit Nuong—grilled pork over noodles with Nuoc Cham sauce, daikon & carrot pickles, and a drizzle of scallion oil.
With other Vietnamese sides: Pair it with Banh Cuon (steamed rice rolls) or Banh Hoi (woven vermicelli) for something a little different.
Switch up the protein: This marinade isn’t just for pork—it’s just as delicious with chicken & beef (think lemongrass chicken & lemongrass beef).
Other Vietnamese BBQ favorites: Want to explore more? Try Bun Cha (northern-style grilled pork with noodles), juicy lemongrass pork chops, or the iconic Com Tam (broken rice plate).
More delicious Vietnamese dishes to try at home
(Bánh Xèo)
(Mì Quảng)
(Trà Sữa)
(Bánh Pate Sô)
Vietnamese Grilled Pork Skewers (Thịt Nướng)
Equipment
- Skewers
Ingredients
- 2 lbs pork shoulder (900g)
- 2 large cloves garlic
- 1 shallot
- 5 stalks lemongrass
- 6 tbsps fish sauce
- 2 tbsps oyster sauce
- 3 tbsps sweetened condensed milk (or 2 tbsps granulated sugar)
- 2 tbsps honey (or brown sugar)
- 4 tbsps annatto oil (or cooking oil)
- 3 tbsps sesame seeds (optional)
Instructions
- Slice the pork into thin pieces (about ¼ inch / 5 mm).
- Blend garlic, shallot, and lemongrass with a splash of water until smooth.
- In a bowl, combine pork with the aromatic blend, fish sauce, oyster sauce, condensed milk, and honey. Add annatto oil last, then sprinkle in sesame seeds.
- Marinate for at least 2 hours, or overnight in the fridge for best flavor.
- If using skewers, thread pork slices with a little space in between.
- Oven: Preheat to 375°F (190°C). Bake 10–15 minutes until about 80% cooked. Switch to broil and cook until golden brown, flipping once. Keep a close eye under the broiler.
- Air Fryer: Cook at 355°F (180°C) for 15–17 minutes, flipping halfway. Watch the last 5 minutes to prevent burning.
- Charcoal Grill: Grill in batches to avoid overcrowding. Flip every 1–2 minutes, moving skewers as needed to avoid flare-ups. Total cook time: 15–20 minutes.
- Enjoy the grilled pork on its own, or pair it with steamed rice, rice noodles, or tucked into a warm Bánh Mì.
