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!
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.
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.
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!
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.
Use this dressing over your favorite herbs and vegetables. Today, we’re using romaine lettuce, Persian cucumbers, Roma tomatoes, and red onions!
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