Quick Recipe Version (TL;DR)
Quick Ingredients
- 1.5 lb boneless pork shoulder, thinly sliced (1/4 inch)
- 3 lemongrass stalks (white parts), very finely minced
- 3 garlic cloves, minced; 1 small shallot, minced
- 3 tbsp fish sauce; 1 tbsp soy sauce; 2 tbsp brown sugar; 1 tbsp honey; 1 tbsp neutral oil; 1 tsp black pepper
- 1 cup carrot matchsticks; 1 cup daikon matchsticks; 1/2 cup rice vinegar; 1/2 cup water; 1/3 cup sugar; 1 tsp kosher salt
- 12 oz (340 g) banh hoi rice vermicelli sheets
- 6 scallions, thinly sliced; 1/4 cup neutral oil; 1/2 tsp kosher salt
- Nuoc cham: 1/4 cup fish sauce, 1/4 cup fresh lime juice, 1/4 cup water, 3 tbsp sugar, 1 small garlic clove (minced), 1 Thai chili (sliced)
- To serve: Thai basil, mint, cilantro, lettuce, sliced cucumber, 1/4 cup roasted peanuts (crushed), fried shallots (optional), lime wedges
Do This
- 1. Pickle: Dissolve 1/3 cup sugar + 1 tsp salt in 1/2 cup rice vinegar and 1/2 cup water; add carrot and daikon. Chill 20–30 minutes.
- 2. Marinate pork: Mix lemongrass, garlic, shallot, fish sauce, soy, brown sugar, honey, oil, pepper. Toss pork; marinate 30 minutes (up to 24 hours).
- 3. Scallion oil: Put sliced scallions + 1/2 tsp salt in a heatproof bowl. Heat 1/4 cup oil until shimmering, pour over, stir, set aside.
- 4. Grill/broil pork to 145°F: Grill over medium-high 3–4 minutes per side (or broil 5–7 minutes, flipping once) until charred and cooked.
- 5. Soften banh hoi: Dip sheets in hot (180–190°F) water 5–8 seconds, drain, then brush each with scallion oil.
- 6. Nuoc cham: Stir sugar with water and lime to dissolve; add fish sauce, garlic, chili.
- 7. Assemble: Layer banh hoi bundles, pork, herbs, cucumber, pickles, peanuts, fried shallots. Spoon over nuoc cham and serve with lime.
Why You’ll Love This Recipe
- A beautiful balance of smoky, bright, sweet, salty, and herby—classic Vietnamese harmony in every bite.
- Restaurant-worthy presentation, yet weeknight-manageable with smart make-ahead components.
- Ultra-light, lace-like banh hoi noodles soak up aromatic scallion oil and nuoc cham perfectly.
- Flexible cooking methods: grill or broil, plus easy swaps for chicken or tofu.
Grocery List
- Produce: Lemongrass, garlic, shallot, scallions, carrots, daikon, limes, Thai chili, cucumbers, Thai basil, mint, cilantro, lettuce, lime
- Dairy: None
- Pantry: Fish sauce, soy sauce, rice vinegar, sugar, honey, neutral oil, kosher salt, black pepper, roasted peanuts, fried shallots (optional), banh hoi rice vermicelli sheets; Protein: 1.5 lb boneless pork shoulder
Full Ingredients
Lemongrass Grilled Pork (Thit Nuong)
- 1.5 lb boneless pork shoulder (pork butt), thinly sliced 1/4 inch (about 2–3 mm)
- 3 lemongrass stalks (white parts only), very finely minced
- 3 garlic cloves, minced
- 1 small shallot, minced
- 3 tbsp fish sauce
- 1 tbsp soy sauce
- 2 tbsp brown sugar
- 1 tbsp honey
- 1 tbsp neutral oil (such as canola or grapeseed)
- 1 tsp freshly ground black pepper
- Optional: 1/2 tsp baking soda (helps tenderness)
Scallion Oil
- 6 scallions, thinly sliced
- 1/4 cup neutral oil
- 1/2 tsp kosher salt
Quick Pickled Carrot & Daikon
- 1 cup carrot matchsticks (about 100 g)
- 1 cup daikon radish matchsticks (about 100 g)
- 1/2 cup unseasoned rice vinegar
- 1/2 cup water
- 1/3 cup sugar
- 1 tsp kosher salt
Nuoc Cham (Dipping/Pouring Sauce)
- 1/4 cup fish sauce
- 1/4 cup fresh lime juice
- 1/4 cup water
- 3 tbsp sugar
- 1 small garlic clove, very finely minced
- 1 Thai bird chili, thinly sliced (optional or to taste)
Banh Hoi and To Serve
- 12 oz (340 g) banh hoi rice vermicelli sheets
- 2 cups mixed herbs (Thai basil, mint, cilantro)
- 2 cups tender lettuce leaves
- 1 cup thinly sliced cucumber
- 1/4 cup roasted peanuts, crushed
- 2 tbsp fried shallots (optional)
- Lime wedges, for serving
Step-by-Step Instructions
Step 1: Make the quick pickle
In a bowl, whisk together rice vinegar, water, sugar, and salt until the sugar dissolves. Add the carrot and daikon matchsticks, press to submerge, and refrigerate for at least 20–30 minutes (or up to 2 weeks). This quick pickle adds brightness and crunch.
Step 2: Marinate the pork
In a large bowl, combine minced lemongrass, garlic, shallot, fish sauce, soy sauce, brown sugar, honey, oil, black pepper, and baking soda (if using). Add the pork slices and toss thoroughly to coat. Marinate 30 minutes at room temperature or up to 24 hours in the refrigerator. If marinating longer than 1 hour, cover and chill.
Step 3: Make scallion oil
Place the sliced scallions and 1/2 tsp salt in a heatproof bowl. Heat the neutral oil in a small saucepan over medium heat until shimmering (about 350°F or when a wooden chopstick bubbles on contact), 2–3 minutes. Carefully pour the hot oil over the scallions and stir. The scallions will turn vivid green and fragrant. Set aside.
Step 4: Grill or broil the pork
For grilling: Preheat a grill to medium-high (450–500°F). Lightly oil the grates. Grill the marinated pork 3–4 minutes per side until lightly charred at the edges and the thickest pieces reach 145°F. For broiling: Position a rack 6 inches from the broiler and preheat on high. Arrange pork on a wire rack set over a foil-lined sheet pan and broil 5–7 minutes, flipping once, to a 145°F internal temperature. Rest 5 minutes, then slice any larger pieces into bite-size strips.
Step 5: Soften and oil the banh hoi
Heat a wide skillet or roasting pan of hot water to 180–190°F (just below a simmer). Working in batches, dip each banh hoi sheet into the hot water for 5–8 seconds—just until pliable. Lift out, drain well on a towel-lined tray, and immediately brush or dab the surface with scallion oil to keep the delicate sheets from sticking and to add flavor. Cover loosely with a clean towel to keep warm and supple.
Step 6: Mix the nuoc cham
In a bowl or small jar, dissolve the sugar in the water and lime juice. Stir in the fish sauce, minced garlic, and sliced chili. Taste and balance: add more lime for brightness, a pinch of sugar for sweetness, or a splash of water to soften the flavor. Set aside.
Step 7: Assemble and serve
Arrange scallion-oil-brushed banh hoi bundles on a platter. Top with slices of lemongrass grilled pork. Add mounds of herbs, lettuce, cucumbers, and a pile of pickled carrot-daikon on the side. Sprinkle with crushed peanuts and fried shallots. Serve nuoc cham in small bowls or pour lightly over each plate. Offer lime wedges. To eat, layer herbs and pickles over a banh hoi bundle, nestle in pork, and drizzle with nuoc cham.
Pro Tips
- Partially freeze pork (20–30 minutes) to make clean, thin slicing easier.
- Char is flavor: high heat and a little sugar in the marinade give caramelized edges. Don’t overcrowd the grill or broiler pan.
- Handle banh hoi gently—dip quickly. Over-soaking makes them mushy; under-soaking leaves them brittle.
- Scallion oil is best freshly made, but you can prep it earlier in the day and rewarm briefly to loosen.
- Thread smaller pork pieces onto skewers to make flipping and even browning easier.
Variations
- Chicken Thit Nuong: Swap pork for 1.5 lb boneless, skinless chicken thighs, sliced 1/2 inch; grill 5–6 minutes per side to 165°F.
- Tofu: Use extra-firm tofu (14–16 oz). Press, slice into 1/2-inch planks, marinate 20–30 minutes, and grill or pan-sear until deeply browned.
- No banh hoi? Serve with thin rice vermicelli (bun) or as lettuce wraps with extra herbs and cucumbers.
Storage & Make-Ahead
Pickles keep up to 2 weeks in the refrigerator. Nuoc cham keeps 1 week chilled. Scallion oil keeps 5–7 days refrigerated; warm gently to loosen. Marinate pork up to 24 hours ahead, or freeze the pork in marinade for up to 2 months (thaw overnight in the fridge). Cooked pork keeps 3 days refrigerated. Banh hoi is best assembled just before serving; once softened, it does not store well.
Nutrition (per serving)
Approximate: 970 calories; 44 g protein; 80 g carbohydrates; 45 g fat; 6 g fiber; 1,900 mg sodium. Values vary based on portion size, brand, and how much marinade/sauce is consumed.
