Pork with Nuoc Cham

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Vietnamese Grilled Pork with Nuoc Cham

A squeeze of lime, the savory depth of fish sauce, fresh garlic, and a little cilantro can turn simply grilled pork into something memorable. This Vietnamese Grilled Pork with Nuoc Cham pairs smoky, charred pork shoulder steaks with a bright, tangy Vietnamese dipping sauce that cuts through the richness of the meat. It’s a straightforward recipe with bold flavor, perfect for bringing a favorite Vietnamese restaurant combination to your own backyard grill.

The star of this dish is nuoc cham, a versatile Vietnamese sauce made here with fresh lime juice, fish sauce, sugar, garlic, cilantro stems, and a little water. It balances salty, sour, sweet, and aromatic flavors without needing a long ingredient list or lengthy preparation. Make the sauce before you start grilling so the garlic and cilantro have a little time to mingle with the lime and fish sauce.

For the pork, this recipe uses thick, boneless pork shoulder steaks seasoned with kosher salt and freshly ground black pepper, then coated with olive oil before grilling. Cooking over medium heat develops a lightly charred exterior while keeping the meat juicy. Turn the steaks frequently and move them around the grill as needed to help prevent flare-ups. Once cooked, let the pork rest for 10 minutes before slicing it thinly across the grain.

An instant-read meat thermometer is especially helpful for this recipe because thick pork steaks can brown on the outside before the center is ready. Check the thickest part of the meat for doneness rather than relying on color alone.

Serve the sliced pork with nuoc cham spooned over the top and extra sauce on the side. Rice, fresh cucumber, and quick-pickled carrot and daikon make excellent accompaniments, adding freshness and crunch to the plate. You can prepare the pickled vegetables and sauce ahead, making this grilled pork dinner even easier when it’s time to eat.

With a short ingredient list and a grill doing most of the work, this Vietnamese-inspired pork recipe is an appealing option for warm-weather dinners or whenever you want a fresh, savory meal with plenty of zing.

Pork with Nuoc Cham – This all-purpose sauce will go with any grilled protein and doubles as an excellent dressing for dinner salads. Grilled pork chops—are a staple in Vietnamese restaurants. But they’re so easy to make that there’s no reason they shouldn’t be a staple at home, too, especially during grilling season.

Slicing the pork at the end is a traditional Vietnamese approach to eating meat as the pieces are easier to pick up with chopsticks. Enjoy with rice, a stir-fried or grilled vegetable and a quick soup.

As for the vegetables, we like fresh sliced cucumber and quick-pickled carrot and daikon. You can pickle them up to a week ahead of time, but you can also use them right away—they’re cut into a thin julienne, so the pickling brine does its work very quickly. And if you’re making your own nuoc cham, a sauce made from fish sauce, lime juice, sugar, garlic, and chilies, you can get that out of the way in advance, too.

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