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.

Vietnamese Lemongrass Pork (Paleo, Gluten-free, Whole30, Low-Carb)

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 

Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Author: ChihYu Smith
Servings: 4
Course: Main
Cuisine: Vietnamese
Print Pin Save
4.67 from 6 votes
Calories: 338kcal
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.


  • 0.9 kg pork shoulder 2.2 lbs. sliced to about ¼ inch thick pieces

Pork marinade:

  • 6 garlic cloves
  • 1 large shallot
  • 2 stalks lemongrass cut off top and bottom and use the inner part of lemongrass only
  • 1 tablespoon Tamari or 2 tablespoons 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 hours) 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 teaspoons of honey and 1 teaspoon of 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.


Calories: 338kcal | Carbohydrates: 10g | Protein: 29g | Fat: 20g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Cholesterol: 92mg | Sodium: 1496mg | Potassium: 615mg | Fiber: 0.3g | Sugar: 5g | Vitamin A: 11IU | Vitamin C: 3mg | Calcium: 42mg | Iron: 3mg
Keywords: Dinner Ideas, Asian Fusion, Pork, Marinade, Lemongrass
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Irena Macri
By Irena Macri

About the author: Hi, I’m Irena Macri. I share delicious recipes that I have cooked and loved. I am a published cookbook author, have 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. More about me here | Subscribe to my newsletter and freebies

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Recipe Rating


  1. 5 stars
    This looks so delicious. I love the all the colorful spices. There is a spice shop near my home. I’m going to try this tomorrow.

  2. 5 stars
    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!

  3. 5 stars
    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!!

    1. Glad you enjoyed it, Sara. Pork is so much more versatile in cooking methods than people realise.

  4. 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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