Cơm Thịt Nướng is a classic and popular Vietnamese dish that I absolutely adore! Vietnamese cuisine is renowned for its vibrant flavors, fresh ingredients, and balanced flavor profile, and these grilled pork skewers with rice are a perfect example of that! This traditional Vietnamese dish combines tender, marinated grilled pork skewers with fluffy steamed rice and a side salad dressed with my mom’s fish sauce vinaigrette! Learn how to make com thit nuong from scratch!
The Origins of Cơm Thịt Nướng
Cơm Thịt Nướng has its roots in Southern Vietnam, where grilling meats is a popular culinary technique. This dish is a staple in Vietnamese street food culture, often enjoyed as a quick and flavorful lunch or dinner. Over the years, it has gained popularity worldwide thanks to its irresistible combination of flavors and textures.
Making the grilled pork skewers
For these pork skewers, we’ll use thinly sliced pork shoulder. The fattiness of this cut lends itself well to these skewers, making them juicy, moist, and incredibly flavorful.
Marinade Ingredients:
- Lemongrass
- Shallots
- Garlic
- Oyster Sauce
- Soy Sauce
- Fish Sauce
- Honey
- Brown Sugar
- Oil
- Sesame Seeds
Before skewering the marinated pork shoulder, make sure you soak your wooden skewers in water to prevent them from burning too quickly on the grill. Cook the skewers on the grill at a medium-high heat setting to ensure that the pork is cooked through before the sugars caramelize and burn too quickly. For pork shoulder, I like cooking it until the internal temperature reaches 175-180F. This will allow the pork’s muscle fibers and fat to render enough to become juicy!
Fish Sauce Vinaigrette
This is a salad dressing that my mom used to make for me all the time as a kid, and it’s not to be confused with the traditional nuoc cham. Combine garlic, rice wine vinegar, lime juice, fish sauce, and black pepper in a mixing bowl. Slowly drizzle in olive oil and continue to whisk until the dressing is emulsified.
Ingredients:
- Minced Garlic
- Rice Wine Vinegar
- Lime Juice
- Fish Sauce
- Black Pepper
- Olive Oil
Use this dressing over your favorite herbs and vegetables. Today, we’re using romaine lettuce, Persian cucumbers, Roma tomatoes, and red onions!
Grilled Pork Skewers with Rice / Com Thit Nuong
4-6
servings1
hour30
minutesIngredients
- Grilled Pork Skewers:
4 lbs 4 Thinly Sliced Pork Shoulder
Wooden Skewers
- Marinade:
2 2 Stalks Lemongrass
2 tbsp 2 Minced Shallots
2 tbsp 2 Minced Garlic
4 tbsp 4 Oyster Sauce
2 tbsp 2 Soy Sauce
1 tbsp 1 Fish Sauce
2 tbsp 2 Honey
2 tbsp 2 Brown Sugar
2 tbsp 2 Oil
2 tbsp 2 Sesame Seeds
Salt and Pepper
- Salad:
Romaine Lettuce
Persian Cucumbers
Roma Tomatoes
Red Onions
- Fish Sauce Vinaigrette:
1 tbsp 1 Minced Garlic
1/4 cup 1/4 Rice Wine Vinegar
1 tablespoon 1 Fish Sauce
1/3 tsp 1/3 Black pepper
1/2 cup 1/2 Olive Oil
1 tbsp 1 Lime Juice (Optional)
Directions
- Grilled Pork Skewers:
- Thinly slice pork shoulder, then marinate with lemongrass, shallots, garlic, oyster sauce, soy sauce, fish sauce, oil, sesame seeds, salt and pepper. Marinate overnight or at least one hour
- Soak skewers in water for half an hour. Skewer pork in even layer, without any loose pieces dangling
- Grill pork skewers on medium heat for 7-8 minutes on each side or until pork reaches the desired doneness
- Fish Sauce Vinaigrette:
- In a mixing bowl, combine minced garlic, rice wine vinegar, fish sauce, black pepper and lime juice
- Slowly drizzle in olive oil, and continue to whisk until fully emulsified
- Make any adjustments, and season to taste
- Combine chopped lettuce, cucumbers, tomatoes, and red onions in a mixing bowl. Toss salad with fish sauce vinaigrette
- Serve:
- Add white rice to a plate, a side of our dressed salad, and a couple grilled pork skewers
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