Vietnamese Grilled Pork (Thit Heo Nuon)

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Recently was invited to a friend’s place for a meal in Fort Smith. She served me this dish and I like them. She briefly told me how this dish was done. Few nights ago, I decided to try cooking this dish. I am very happy with the result. I learn how to eat Vietnamese food while I was living in Bridgeport, Connecticut in 2005. I remembered the first time I ate Vietnamese food was when we were invited to a student of my husband to their home to meet his in-laws. Now coming to Arkansas, there were many Vietnamese living here and there are tons of Vietnamese restaurants.

I  do not enjoy some of the Vietnamese dishes if the dishes consist of fermented seafood or meat. I love  their world known sandwiches, dry vermicelli noodle dish, grilled pork, Vietnamese fried rice, Vietnamese Spring rolls, Summer rolls and Egg noodles with brown gravy are most favorite. So, in next few months I will try to post these recipes for you all. I did not know whether some of you will agree with me that most of their dish are more concentrated on noodles. Their famous dishes are Pho (Soup) and Soft eggrolls. These are also my hubby favorites.  

 

 

 

 

Ingredients:

1½ pounds pork butt or shoulder, skinless, sliced thinly. Leave the skin on if you prefers

2 large shallots, peeled and pound

5-6 cloves garlic, peeled and finely minced

2 teaspoons hot red chili powder (Optional)

1 teaspoon salt, adjust to your taste

2 tablespoons raw sugar or granulated sugar

1½ teaspoons ground black pepper

1½ tablespoons Vietnamese fish sauce (Nuoc Mam)

3 tablespoons canola/vegetable/corn oil

 

Method:

In a mixing bowl, combine garlic, shallots, red chili powder salt, raw sugar, black pepper, fish sauce and canola/vegetable/corn oil. Stir to combine. Add the pork slices and set aside to stand for 30 minutes.

Meanwhile, heat the oven to broil temperature or a charcoal/gas grill and/or a kitchen electric grill (like George Foreman, Salton etc.).

When the oven or grills are heated up, place the marinated pork on a tray and place in the oven to broil or directly on the grill to grill. Cook until the pork is well done; crispy on all over and dark golden brown. Serve it with steamed white rice and other side dishes, like pickles, deep fried tofu, eggrolls, fried shrimps or eggs.

This entry was posted in Chindian Recipes, Pork and Beef, South Asia. Bookmark the permalink.

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