Prep 25 mins · Cook 8 to 12 mins · Total 4 1/2 to 8 1/2 hrs (incl. 4 to 8 hr marinate) · Servings 4 to 5 · Difficulty Moderate
For 1 1/2 lb pork
Pork
1 1/2 lb pork shoulder or pork collar, sliced thin against the grain at 1/4 inch
Lightly pound only the thicker pieces to even them out
Trim any large connective tissue, leave the fat
Marinade
2 1/2 tbsp fish sauce, Red Boat 40°N or Megachef premium
1 tbsp Megachef oyster sauce
1 tbsp granulated sugar
2 tsp honey
1 tbsp coconut soda or sweetened condensed milk, recommended for Saigon-style caramelization
1/2 tsp ground black pepper
3 tbsp finely minced lemongrass, tender inner part only
1 tbsp minced garlic
1 tbsp finely minced shallot
1 tbsp neutral oil
1/2 tsp nước màu, optional for deeper color
1 to 2 Thai chilies, finely minced, optional
Finishing baste
1 tbsp neutral oil
1 tsp honey
1 tsp fish sauce, Red Boat 40°N or Megachef premium
Scallion oil (mỡ hành)
1/4 cup neutral oil
4 scallions, thinly sliced
1/4 tsp salt
Tiny pinch of sugar
1/2 tsp fried shallot oil, optional
For bún thịt nướng
1 lb dry rice vermicelli (bún), cooked, rinsed cold, drained
Green leaf lettuce
Mint, Thai basil, cilantro, Vietnamese perilla
Đồ chua (pickled carrot and daikon)
Crushed roasted peanuts
Fried shallots
Nước chấm
For bánh mì thịt nướng
Vietnamese baguettes, lightly toasted
Mayo or pâté
Cucumber, sliced lengthwise
Cilantro
Đồ chua
Sliced jalapeño, optional
Maggi seasoning, a few drops
Make the marinade
Combine fish sauce, oyster sauce, sugar, honey, coconut soda or condensed milk, pepper, lemongrass, garlic, shallot, oil, optional nước màu, and Thai chilies in a bowl
Stir until the sugar is mostly dissolved
Marinate the pork
Toss the sliced pork with the marinade, rubbing it into every piece
Cover and refrigerate 4 to 8 hours, longer is fine up to overnight
Air-dry before cooking
Lift the pork out of the marinade and wipe off the roughest clumps of lemongrass and shallot so they do not burn
Spread the pork on a rack uncovered in the refrigerator 20 to 30 minutes to dry the surface for cleaner char
Then let the pork sit out about 15 minutes so it is cool, not cold, before cooking
Make the finishing baste
Stir the oil, honey, and fish sauce together in a small bowl
Set aside
Make the scallion oil
Place the sliced scallions, salt, sugar, and optional fried shallot oil in a heatproof bowl
Heat the neutral oil to 350°F, shimmering with small bubbles around a wooden chopstick
Pour over the scallions, stir, and set aside
Cooking option 1, grill
Charcoal is the preferred fuel for the smoky Saigon-street register, gas works fine
Get the grill ripping hot before the pork goes on, thin slices need high heat to char before they overcook
Lay the pork in a single layer
Cook 1 1/2 to 2 minutes per side until the edges char and the surface lacquers
In the last 30 seconds, brush lightly with the finishing baste for gloss and aroma
Cooking option 2, air fryer
Preheat the air fryer to 400°F
Wipe off marinade clumps, arrange the pork in a single layer, do not crowd
Air fry at 400°F for 4 to 5 minutes, flip, cook 3 to 4 minutes more until cooked through and lightly charred at the edges
For deeper char, increase to 425°F for the last 1 to 2 minutes, watch closely, sugar burns fast at this temp
Brush lightly with the finishing baste only in the last minute
Cooking option 3, broiler
Position the rack 4 to 6 inches under the broiler element
Preheat the broiler on high
Spread the pork in a single layer on a foil-lined sheet pan with a rack
Broil 4 to 5 minutes per side until charred at the edges
Brush with the finishing baste in the last 30 seconds
Rest and serve
Rest the pork 3 to 5 minutes
Spoon scallion oil over the pork right before serving
Finish with a small crack of fresh black pepper
Plate for bún thịt nướng
Layer cool vermicelli in a deep bowl
Add a handful of lettuce and herbs at one side
Add đồ chua at another
Crown with the warm pork
Top with crushed peanuts and fried shallots
Pour nước chấm over at the table, toss everything together to eat
Plate for bánh mì thịt nướng
Split a lightly toasted baguette
Spread mayo or pâté
Layer cucumber, đồ chua, the warm pork, cilantro, and optional jalapeño
A few drops of Maggi
Close and press lightly
Storage and reheat
Cooked pork keeps 3 days refrigerated
Reheat in a 350°F oven 5 to 7 minutes, or in a hot pan with a touch of oil 1 to 2 minutes per side, never microwave, the pork goes rubbery
Marinated raw pork freezes well, thaw in the fridge before cooking
Notes
Slice the pork against the grain at 1/4 inch, thicker slices steam in the middle before charring, thinner slices dry out
Pork shoulder or collar are the right cuts, both have the marbling that holds up to the marinade and the heat
Coconut soda or sweetened condensed milk is the move that produces the lacquered Saigon-street caramelization, do not skip if you want the postcard look
Lemongrass at 3 tbsp for 1 1/2 lb is the right load for thin pork, the higher surface area takes more aromatic to read
Wipe off lemongrass and shallot clumps before cooking, they burn first and turn bitter
Air-dry uncovered in the fridge is what produces cleaner char
Cool not cold before cooking, cold meat drops the heat and steams instead of sears
Last-minute baste only, the sugar burns through if you baste early
Scallion oil at the finish is non-negotiable, the dish is incomplete without it
Bún thịt nướng wants the herb plate to be generous, bánh mì wants a few drops of Maggi for the seasoning lift, both want đồ chua for the cut
