Vietnamese Grilled Lemongrass Pork 

This restaurant-style Vietnamese grilled pork is made with aromatic lemongrass and is tender, juicy and full of flavour. It’s paleo and gluten-free friendly with no added MSG. Great as a make-ahead protein dish. This recipe is Whole30, gluten-free, paleo, and low-carb friendly.

About Grilled Vietnamese Lemongrass Pork

I am happy to have my guest contributor ChihYu Smith of I Heart Umami back on the blog with this fantastic recipe for restaurant-style grilled Vietnamese lemongrass pork

ChihYu is a recipe developer, photographer, and writer and she teaches people how to cook Asian-inspired paleo cuisine and this dish is another winner. Find ChihYu on  Instagram , Facebook, or YouTube. Take it away ChihYu!

This is an insanely delicious grilled lemongrass pork recipe. It delivers restaurant-quality – just like the ones you love in your local Vietnamese restaurants!

I use pork shoulder instead of pork chops so it will be easy and quick to prepare. Also, be sure to marinate the meat in advance as it will be extra tender and flavourful.


You can enjoy this juicy grilled lemongrass pork with a butter lettuce wrap or with your favourite pickles. For those of you who want a few carbs, this savoury and sweet pork would go perfectly well with steamed rice. The best part?  You can use the same marinade for grilled chicken too! 

Make-Ahead Tip

Marinate and freeze the pork for up to 2 months; defrost in the fridge overnight before you plan to cook it. I find this is a great dish to make as part of weekend meal prep as well. Simply use it up through the week in lunchboxes, in salads or a protein side with soup.

More recipes by ChihYu: Paleo Thai Pad See Ew, Chinese Crispy Shredded Chicken 

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lemongrass grilled pork

Vietnamese Grilled Lemongrass Pork 

  • Author: ChihYu Smith
  • Prep Time: 20 mins
  • Cook Time: 15 mins
  • Total Time: 35 mins
  • Yield: 4 1x
  • Category: Main
  • Method: Grilled
  • Cuisine: Vietnamese
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This restaurant-style Vietnamese grilled pork is made with aromatic lemongrass and tender, juicy and full of flavour. It’s paleo and gluten-free friendly with no added MSG. Great as a make-ahead protein dish.


  • 0.9kg / 2 lbs pork shoulder, sliced to about ¼ inch thick pieces

Pork marinade:

  • 6 garlic cloves
  • 1 large size shallot
  • 2 stalks lemongrass (cut off top and bottom and use the inner part of lemongrass only)
  • 1 tablespoon gluten-free tamari sauce (or 2 tbsp coconut aminos)
  • ¼ cup fish sauce
  • 3 tablespoons olive oil
  • Black pepper to taste

Other ingredients:

  • 3 teaspoons good honey
  • 1 teaspoon water
  • Fresh lime juice, as much as you like


Preparations. Place the ingredients under “pork marinade” into a food processor and process to a fine mixture. Pour the marinade sauce over the sliced pork and marinate overnight (or up to 24 hrs.) in the fridge.

Day of grilling. Leave the meat at room temperature for 30 minutes to remove some of the chilli before grilling.

Preheat a grill over medium-high to high heat and grill each piece for about 3-4 minutes per side.

Mix 3 tsp honey + 1 tsp water and brush on each pork slice, then grill for 2 more minutes per side until the meat is cooked through and the surface is in light golden brown colour.

Serve with fresh lime juice and eat while they are sizzling hot.

Irena Macri
By Irena Macri

About the author:Hi, I’m Irena Macri. I share delicious recipes that I have cooked and loved. I’ve been food blogging for over 10 years and have a Diploma in Nutrition. You will find many healthy recipes as well as my favourite comfort food on the blog because I believe in a balanced diet.More about me here. Sign-up for my newsletter and subscriber freebies.

PS. Some posts contain affiliate links, which means I receive a small commission for purchases made through these links.

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  1. I made this marinade and used it in chicken thighs. I saved half, freezing the leftovers. Tonight I tossed that thawed marinade with prawns and sauteed them. Oh, my heavens. Absolutely stellar. This recipe will definitely be in my regular rotation.

    Thank you!

  2. I was a little dubious about this recipe because I’ve only ever braised pork shoulder so was worried it would be tough. It turned out tender and delicious and we had no leftovers whatsoever because the whole family gobbled it up. Yum!!

  3. I haven’t tried this recipe yet, but as I would say of all recipes, please do not comment on how good it “looks”; I am going to make it. Only give a rating after you have made the recipe. Only then can others get a real sense of the recipe. A recipe can only be rated after you have made it.

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