Vietnamese style BBQ pork

    4 hours 10 min

    Brown sugar on pork give these luscious skewers their tasty crunch. The fish sauce, now more widely available in shops, is definitely essential to achieve that Vietnamese flavour. The marinade should be enough for up to four steaks.


    London, England, UK
    46 people made this

    Serves: 2 

    • 2 pork loin steaks
    • 2 shallots roughly chopped
    • 3 tsp dark brown sugar
    • 1/2 tsp dried chilli flakes
    • 3 tbsp fish sauce
    • 2 tbsp cooking oil

    Prep:4hr  ›  Cook:10min  ›  Ready in:4hr10min 

    1. Put shallots, brown sugar, chilli and fish sauce in a food processor and blend until it makes a paste. Stir in the oil.
    2. Cut pork loin steaks across the grain into 7 cm long strips about 2.5 cm wide.
    3. Mix pork pieces and the paste in a medium bowl with your hands, rubbing in the marinade. Cover and refrigerate for between 4 to 24 hours.
    4. Thread pork on skewers and barbecue until cooked, rotating skewers for approximately 5-10 minutes or until cooked through.
    5. Serve in a baguette with pickled veg for Vietnamese sandwiches (banh mi) or on top of rice noodles and mixed salad with nuoc cham as a dressing.

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    Reviews in English (27)


    don't normally cook outside if I can manage it, but this is well worth the effort. or, what little effort it took. think it could use some lime but otherwise very nice  -  08 Jul 2009


    like others i thought the ingredients list was too short to be rated so well, but won over by the inclusion of sugar. i was pleasantly surprised by the good balance of flavours  -  08 Jul 2009


    Altered ingredient amounts. I added a little garlic the first time since I was using an electric grill and thought it could use something. On the charcoal grill, I followed the recipe to the letter.  -  22 Jun 2009