Cơm Thịt Nướng Recipe

Prepare the meat

If not already sliced, trim excess fat from the pork and cut into 1/4–1/2 inch slices or thin strips across the grain so the pieces will be tender. Pat dry with paper towels.

Make the marinade

In a bowl, combine minced lemongrass, minced garlic, minced shallot, sugar, fish sauce, soy sauce, honey, sesame oil, ground black pepper, and vegetable oil. Stir until sugar mostly dissolves and ingredients are well blended.

Marinate

Place pork in a shallow dish or zip-top bag and pour the marinade over it, making sure all pieces are coated. Marinate at least 1 hour at room temperature or preferably 4–8 hours (up to overnight) in the refrigerator for deeper flavor. If refrigerated, bring to room temperature 20–30 minutes before cooking.

Grill or pan-sear

Preheat a grill to medium-high (around 400°F / 200°C) or heat a heavy skillet / cast-iron pan over medium-high heat and brush lightly with oil. Remove excess marinade from the pork (let excess drip off). Grill slices 2–3 minutes per side, or until nicely charred and internal temperature reaches 145°F (63°C). For a skillet, cook in batches to avoid crowding, 2–4 minutes per side until caramelized and cooked through. Baste once with a little reserved marinade during the first side cook if desired, but discard any leftover marinade that contacted raw meat.

Rest

Transfer cooked pork to a plate and let rest 3–5 minutes to redistribute juices. If using large pieces, slice thinly against the grain after resting.

Rinse the jasmine rice under cold water until the water runs mostly clear to remove excess starch. Drain.

Combine the rinsed rice and 2.25 cups water in a rice cooker or medium pot. If using a pot, bring to a boil uncovered over medium-high heat, then reduce heat to low, cover, and simmer 15 minutes. Remove from heat and let sit covered 10 minutes. Fluff with a fork.

While rice cooks, prepare the cucumbers and pickled carrots/daikon (use storebought đồ chua or quick-pickle: combine equal parts rice vinegar and water with sugar and salt to taste, pour over sliced veg and let sit 15–30 minutes). Slice scallions and roughly chop cilantro.

Portion rice into bowls or plates. Arrange grilled pork on top or alongside the rice. Add cucumber slices, pickled carrots/daikon, scallions, and cilantro. Squeeze lime wedges over pork or rice if desired.

In a small bowl, dissolve 1 tablespoon sugar into 2 tablespoons water. Add 3 tablespoons fish sauce and 2 tablespoons fresh lime juice; stir to combine. Stir in minced garlic and sliced chili. Taste and adjust sweetness, sourness, or saltiness by adding more sugar, lime, or fish sauce as needed.

Serve sauce in a small dipping bowl alongside each plate or drizzle a little over the pork and rice according to preference.

Sprinkle fried shallots and toasted sesame seeds over the pork and rice for extra aroma and texture. Serve immediately while pork and rice are warm.