Vietnamese Meat Marinade


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  • Yield : 6
  • Servings : 6
  • Prep Time : 10m
  • Cook Time : 5m
  • Ready In : 15m

Vietnamese Meat Marinade works well with Beef, chicken or pork. Recommended for Banh Mi sandwiches, vermicelli salad, or kabobs. Great for the grill.


  • 2 lbs of Beef, Chicken, or pork
  • ½ cup of vegetable oil
  • 4 tbsp. brown sugar
  • 2 tsp. black pepper
  • 1 tbsp. onion powder
  • 1 tbsp. garlic powder
  • 2 tbsp. fish sauce
  • 1 tbsp. dark soy sauce
  • 2 tbsp. minced lemongrass or lemongrass paste(optional)
  • 2 tbsp. minced Thai chilies (optional)
  • 1 tbsp. minced garlic
  • 2 tsp. Chinese BBQ paste


Step 1

Combine all the ingredients, and mix well by hand for at least five minutes. Add another ¼ cup of oil and fold lightly into the meat. Oil and marinade should glisten on the meat Refrigerate for at least an hour before using. Preferably overnight.

Step 2

Grilling is recommended for maximum aroma, flavor, and carmelization.

Step 3

Note: If using lemongrass stalk instead of paste, cut the stalk into 1inch pieces and use a food processor or blender to finely chop the lemongrass. Another option is to chop the stock as finely as you can by hand, then pound it in a mortar by hand. If this is not a viable option, look for the lemongrass paste at your local grocery store in the produce section.

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