[align=center]Cách Ướp Thịt Nướng[/align]

[align=left][/align][align=left]by ThiHen[/align][align=left]
Thịt heo xay, lát hay sườn cốc lết,
số đầu là ăn lạt hay vừa, số sau là hơi mặn
1 pound thịt = 1-2 TBSP nước mắm hay nước tương + 1/2-1 TBSP đường

[/align][align=left]by Eden75[/align][align=left][/align][align=left]-5 miếng thịt
-4 muỗng đuờng nâu
-2 muỗng nuớc mắm
-1 muỗng dầu hào

Đó là căn bản, còn gia vị thêm thì có đầu hành trắng giã nhuyễn ( 2 tép ), 2 muỗng molasses,1 xíu bột ngọt, và 3 muỗng dầu ăn ( cho thịt không khô khi nuớng )


By Jane Smith:

Thịt Gà, Thịt Heo:

Basic marinade:

For enough meat to serve 3 - 4 eaters (2 - 4lbs).
You only need the marinade paste to lighly cover all sides of the meat.

* 1 medium size yellow onion.

* 3 - 5 cloves of garlic.

* 1 Tablespoon of soy sauce or fish sauce
or 1/2 to 1 teaspoon coarse salt (2 teaspoons of Kosher COARSE salt = 1
teaspoon of granulated table salt).

* 1 Tablespoon of Sugar (more if you want the meat darker in color).

* 2 Tablespoons of Canola oil.

Chop then Blend Well in a food processor until the whole thing becomes a semi fine paste.

Marinate chicken parts, pork (country style pork ribs, pork chop, a chunk of pork shoulder) over night or at least about 2 hours. The use of a plastic bag (ziploc) is very convenient & easy to making sure the meat is covered with the marinade.

Bigger chunk of meat required longer marination, such as overnight & even poking the meat with a pairing knife.

Bake in the oven, or in a small Toaster oven, at 325F for about 20 - 30 minutes.

Leave it there, turn the oven off, when it is cool, grill it on a BBQ or;

if you want to eat right away, move to a higher rack, set the oven to BROIL, watch for burn! Turn the pieces over once.

Remove, sprinkle lightly with KOSHER Coarse salt if so desired; but remember to add some freshly ground black pepper.

(for a family of three, buy a small G.E. toaster oven; quick, easy and save plenty of energy. All can be done in two steps - bake first, then broil for color and flavor, just before serving)


use one of the following items, or more than one, per your desire in taste

1) add minced lemongrass into the marinade

2) add cayenne powder or Five Spices powder into the marinade

3) brine the chicken, pork pieces in 1 cup of cold water + 1 tablespoon of salt + 1 tablespoon of sugar; 2 hrs. later, RINSE WELL, dry with paper towels; then into the marinade.

4) add lemon/lime juice and or alcohol into the marinade

5) add 1 teaspoon of sesame oil into the merinade. Opened bottle of sesame oil should be kept in the door of a refrigerator for slower rancid.

6) add sesame seeds before baking/broiling/grilling; or sprinkle roasted sesame seeds onto the meat before serving.


Add salt at the table for few times, not into the marinade will help:

* salt reduction
* knowing how much salt you used
* if you brine the meat for juicy + tender meat, then no or less salt needed.
* most of these dishes you may also use dipping sauce, which is another source of salt.


1. Do not worry about the very strong onion garlic odor at first; when
baked/broiled/grilled it will turn out very mellow.

2. This recipe is Light on saltiness (very good for those on Low Salt diet)

If using a large pieces of chicken, then either add lemon/lime juice for 2 hours marinating; or overnight.

3. For Pork Chop to avoid the dried, over cooked meat:

At beginning, the skillet must be hot enough to sear in the juice: 2 minutes
each side on high heat is all you need;

then turn the heat to real low; cover the skillet with lid or with a frying pan
etc.; set timer for 6 minutes;

nick and peek for doneness.

Then if you want outside extra crispy, increase the heat to HIGH. You may want to use a clean frying pan/skillet for this phase with a teaspoon of oil.

Brine the pork chops is a practice all restaurants do. Remember to wash off
the salty water; then dry well.

The use of corn starch / AP flour as the coat, is also used. But if so, must
use plenty of oil, or else the flour burned.