Thit Nuong

Name: Thit Nuong
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 to 6
Cuisine: Vietnamese
Ingredients: 600 g pork shoulder; 2 tbsp fish sauce; 1 tbsp lemongrass; 1 tbsp honey; 1 tbsp oil; to taste fine sea salt

25 minutes prep 45 minutes cook Serves 4 to 6 meat

Thit Nuong, a beloved staple of Vietnamese street food, brings the vibrant energy of bustling markets into the home kitchen. Traditionally enjoyed as a popular street-side meal, it's a dish that captures the essence of Vietnamese communal dining, where food is shared and flavors are celebrated. This home version stays true to its roots, reflecting the way Vietnamese families have perfected it over generations.

The flavors of Thit Nuong are a harmonious blend of savory and sweet. The pork shoulder, marinated with fish sauce, lemongrass, and honey, creates a smoky, caramelized glaze when grilled. Each bite is tender, with a hint of citrusy brightness from the lemongrass, balanced by the umami depth of fish sauce. Generously seasoned and cooked with care, it's a dish that invites you to savor each mouthful.

Ingredients

600 gpork shoulder
2 tbspfish sauce
1 tbsplemongrass
1 tbsphoney
1 tbspoil
to tastefine sea salt

Method

Cut the 600 g pork shoulder into thin slices, about 1/4 inch thick. This allows the marinade to penetrate more deeply and ensures even cooking. Place the slices in a large bowl.
Add 2 tbsp fish sauce, 1 tbsp finely chopped lemongrass, 1 tbsp honey, and a pinch of fine sea salt to the bowl with the pork. Mix everything thoroughly, making sure each piece of pork is well coated with the marinade. Let it sit for at least 30 minutes to absorb the flavors.
Heat 1 tbsp oil in a large skillet or grill pan over medium-high heat. Once the oil is shimmering, add the marinated pork slices in a single layer, ensuring they do not overlap. This helps achieve a deep, even browning.
Cook the pork for about 3-4 minutes on each side. Look for a rich, caramelized color on the surface of the meat, which indicates that the sugars in the honey have properly caramelized and the pork is browning nicely.
Once the pork is browned, reduce the heat to medium and continue cooking until the pork is tender and cooked through. You can test for doneness by cutting into a piece; it should be juicy and no longer pink in the center.
Taste a piece of pork and adjust the seasoning with more fine sea salt if needed. The flavors should be balanced, with a hint of sweetness from the honey and a savory depth from the fish sauce.
Serve the Thit Nuong immediately with steamed rice, fresh bread, or a crisp salad. The dish is best enjoyed hot, allowing the flavors to shine and the texture to remain tender.