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Juicy Vietnamese grilled pork skewers served on a plate, garnished with sesame seeds

Vietnamese Grilled Pork Skewers (Thịt Nướng)

Vietnamese Grilled Pork (Thịt Nướng) – Juicy pork shoulder marinated with lemongrass, garlic, fish sauce, and a touch of sweetness, then cooked until smoky and caramelized. It’s the star of Bún Thịt Nướng bowls, a favorite Bánh Mì filling, or simply delicious with steamed rice.
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Prep Time: 2 hours
Cook Time: 20 minutes
Course: Main dish
Cuisine: Vietnamese
Servings: 4 servings
Author: Cielle

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.
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