Shin ram yun noodles with grilled lemongrass pork and spring onion

Google: “Vietnamese lemongrass grilled pork are one of the easiest Vietnamese restaurant dishes to replicate at home. The marinade adds a ton of garlicky, lemon grassy flavour that pairs great with the pork. All you need is a few ingredients for the marinade—shallots, lemongrass, garlic, sugar, pepper, and fish sauce—some thinly sliced pork chops, plus a nice, hot fire and a couple of mandatory sides: steamed rice, sliced cucumber, and a simple sauce to accompany them all.”

“This isn’t a situation where we’re looking for juicy, medium-rare, thick-cut chops. We want pork that are thin, about a quarter inch or so, so that we get maximum browning and crisping. Depending on exactly what part of the loin they’re cut from, pork chops can behave quite differently. Center- or rib-cut chops will have a large eye of lean meat, with just a bit of fat surrounding it. Blade end chops will have meat from multiple different muscle groups, all interspersed with creamy white fat. These are the ones you’re looking for. They boast more flavour and are juicier. If they’re cut too thick, they can be tough and chewy, but when they’re cut thin and cooked crisp, that’s not an issue.”

Craving for lemongrass pork, after my sister cook for us in her house a few months ago. I browse perhaps 30 recipes; everyone had their different type of marinade and pork. Most use pork chop, my sister use Scotch pork. I tried using pork neck. Instead of bun, rice, salad and rice paper rolls; I am using readymade lemongrass paste in tube safe time to blend in blender or mortar and pestle. In addition, I use my favourite shin ram yun noodles. Of course, I always have leftover for emergency in case sick, I have meat to eat. It tastes garlicky lemon grassy delicious in noodles soup. Let’s cook!!!


500-700 g pork neck
1 packet Shin ram yun noodles
1 spring onion, thinly cut


160 g lemon grass paste (2 tubes bought)
4 Tbs fish sauce
4 Tbs honey or brown sugar or treacle
2 Tbs garlic minced
1 1/2 Tbs shallot minced
2 Tbs sweet soy sauce (kicap manis)
1 Tbs soy sauce
2 Tsp sesame oil
1/2 Tsp dark soy sauce
salt, rub and to taste
pepper to taste


Wash pork neck under running water and lightly rub with salt. Pat dry with paper towels. Then cut into pieces about 1 1/2-2 inches big and put in a bowl, set aside. In another bowl, mix all marinade ingredients together. Use a glove to marinate pork with marinade, for at least 2 hours or overnight. I marinade overnight. Remember to turn pork around to coat well, at every 30 minutes for overnight. Cover and put in fridge.

The next day, remove pork from fridge and letting pork sit on benchtop at room temperature for about 45 minutes to remove some of the cold before grilling. Preheat the grill/oven to medium-high. Place pork pieces on a foil lined tray, giving at least 1-2 inches spacing between each piece. Now lower grill to medium. Grill for about 6 to 8 minutes on each side or until the pork is completely cooked and nicely charred, turning frequently, until cooked through. Use a knife cut a bit to test if it’s cooked. Make sure it’s not burn.

Meantime, put kettle on and empty the noodles packet into bowl. Once boil, pour hot boiling water into noodles bowl, microwave for 6-7 minutes until noodles and condiments is cooked through. Then using tong place some grilled lemongrass pork on to the noodle soup and scatter some spring onion over. Serve immediately with a glass of white wine.

Note: You can bake at 190 degrees C for 15-20 minutes until pork is cooked through and charred. Place the baking tray in the second shelf, flipping a few times during baking, to get nice colouring on both sides. Serve with a side of rice, veggies & garnish, and nuoc cham (dipping/prepared fish sauce).

Also, you can skewer it if you want to skew but remember to soak skewer 2-4 hours first then poking one end of a pork pieces through the skewer, and poking it through the skewer again about 4-5 depending on pieces size and whether you are using short or long skewer. Keep a few inches on either end of the skewer empty.

If you are serving in baguette, cut in halves baguette.  Spread the baguette with butter or pate or mayonnaise on the baguette and add a few grilled pork pieces. Top the pork with pickled carrots and daikon and cilantro leaves. If you want you can add cook vermicelli, add pork pieces, cabbage, pickled carrots and daikon and cilantro leaves. Serve the cooked pork rolled in rice paper rolls, as a noodle salad bowl or rice and salad with cooked egg.