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Vietnamese Lemongrass BBQ Pork

Tender, smoky, and infused with aromatic lemongrass

By Emily Chan

20 min
serves 3-4


  • medium skillet OR
  • baking sheet with rack
  • medium mixing bowl


Serve with:

Traditional: Serve with Mama Pham's Nước Mắm (Dipping Fish Sauce), rice noodles, lettuce, cucumber, cilantro, mint, and crushed peanuts.

Mix it up: Serve on a bed of greens, cilantro, and mint.


Prep your pork:

  1. Slice pork thinly, about ¼ inch thick or less. (Pro tip: For easier thin slicing, firm the pork in the freezer for 20 minutes.)
  2. Season pork with ½ tsp. each of salt and pepper.
  3. Combine pork, 1 tsp. oil, and the Omsom starter in the mixing bowl.
  4. Stir to coat pork evenly. Marinate for at least 15 minutes or overnight for bolder flavor.

Let’s get cooking: 

In the oven: 

  1. Lay pork on a rack fitted in a lined baking sheet. Broil on the highest rack for 3 minutes. Flip pork and broil for another 2 minutes or until cooked through, watching closely to prevent burning.
  2. You’re done! Serve with some of our suggested favorites. Enjoy!

On the stovetop:

  1. On medium high, heat 1 tbsp. oil (½ tbsp. if using pork belly) in the skillet for 2 minutes. Cook pork for 3 minutes, letting it sear on one side. Flip and cook for another 3 minutes or until cooked through.
  2. You’re done! Serve with some of our suggested favorites. Enjoy!


1. Watch the full recipe video here!

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