Lòng Nướng Mật Ong (Grilled Pork Intestines with Honey)

A beloved drinking dish in Vietnam, Grilled Pork Intestines with Honey strikes the perfect balance between smoky, sweet, and savory. With a chewy texture, rich marinade, and bold dipping sauces, it’s the kind of food that brings friends closer over cold beers and warm stories.

Nguyên liệu

Main Protein

1 kg pork intestine (lòng non, cleaned thoroughly with 100g salt + 50ml vinegar + 50g lime)

Aromatics & Herbs

50g lemongrass (smashed)
50g ginger (sliced)
50g lime leaves (thinly sliced)
50g red chili + 50g green chili (minced)
30g garlic + 50g shallots (finely chopped)
5g culantro (ngò gai, chopped)

Marinade Base

40ml honey
50g oyster sauce
30g sugar
30ml annatto oil (dầu điều)
70ml fish sauce
200g palm sugar (đường thốt nốt, melted if needed)
50ml calamansi or lime juice
50ml tamarind extract (nước cốt me)
20g chili powder

Thành phần dinh dưỡng

For: Omnivores
Calories per serving: ~300–350 kcal (per 150–200g cooked portion)

Key Nutrients

1. High-Quality Animal Protein (18–22g)

Source: Pork intestine (lòng non)
Benefits: Builds tissues and supports immune function. Organ meats also offer unique micronutrients.

2. Natural Sugars & Glazing Compounds (10–15g)

Source: Honey + palm sugar (đường thốt nốt)
Benefits: Caramelizes well when grilled, providing flavor and energy.

3. Antioxidants & Phytochemicals

Capsaicin (from red + green chili + chili powder): Enhances metabolism and circulation
Gingerol (from ginger): Supports digestion and reduces inflammation
Allicin (from garlic + shallots): Immune-boosting and antimicrobial
Citral & Flavonoids (from lemongrass + lime leaves): Antibacterial, supports detox
Polyphenols (from tamarind): Antioxidant and gut-soothing

4. Essential Minerals

Zinc & Iron (from offal): Supports red blood cell formation, healing, and energy levels
Sodium (from sauces): Important for fluid balance – best enjoyed in moderation

Chế biến

1. Prepare the Pork Intestines

Place 1kg of pork intestines in a large bowl with 100g of coarse salt, 50ml vinegar, and 50g lime. Rub thoroughly for about 15 minutes to remove any impurities and bitterness. Rinse the intestines well 2–3 times with clean water.
In a pot, bring 500ml of water to a boil. Add 50g of lemongrass, 50g of ginger, and 50g of kaffir lime leaves. Once boiling, add the intestines and blanch for 3–5 minutes to eliminate any unpleasant odor. Avoid boiling too long, or the intestines will become too soft when grilled.
Once done, transfer the intestines to a bowl of ice water to retain their crunch. Drain and cut into bite-sized pieces.

Bước 1 Sơ chế lòng heo Lòng nướng mật ong

2. Marinate the Intestines

In a bowl, combine 40ml honey, 50g oyster sauce, 30g sugar, and 30ml annatto oil. Mix well, then add the pork intestines and coat evenly. Let marinate for 20 minutes so the flavors fully absorb.

3. Grill the Intestines

Thread the marinated intestines onto skewers. Grill over medium heat for 15–30 minutes. Flip every 5 minutes to ensure even cooking and avoid burning or bitterness.

Bước 3 Nướng lòng heo Lòng nướng mật ong

4. Make the Dipping Sauces

Garlic-Fish Sauce Dip: Pound 50g green chili, 50g red chili, 30g garlic, and 100g palm sugar until smooth. Add 40ml fish sauce and 50ml lime juice. Stir well.
Tamarind-Fish Sauce Glaze: In a small saucepan, combine 50ml tamarind juice, 100g palm sugar, and 30ml fish sauce. Cook over low heat, stirring until dissolved. Add 20g chili powder, 50g shallots, and 5g culantro. Simmer until the sauce thickens.

Bước 4 Làm sốt mắm tỏi và mắm me Lòng nướng mật ong

5. Final Touches

Divide the grilled intestines into two portions. Drizzle the garlic-fish sauce dip over one portion. For the other, toss in the tamarind glaze and simmer for another 1–2 minutes until deeply infused.

6. Finished Product

The grilled pork intestines are rich with a smoky-sweet aroma from honey and bold flavors from both dipping sauces. Slightly crispy on the outside, tender and chewy on the inside, this dish is best enjoyed hot and makes for the perfect drinking snack with beer or rice wine.

Câu chuyện

In the bustling alleys of Vietnam’s night markets and roadside eateries, the scent of grilled pork intestines often signals a gathering of good friends and ice-cold beer. While pork intestines may once have been considered humble ingredients, Vietnamese cooks have long transformed them into something spectacular — rich in flavor, perfectly grilled, and addictively chewy.

Grilled Pork Intestines with Honey is a creative twist on the traditional street-style “lòng nướng,” bringing together the rustic appeal of offal with the golden sweetness of honey and the smoky kiss of open fire. This dish isn’t just about bold taste — it’s about community. Whether huddled around a small table at a nhậu spot or cooking over charcoal in the backyard, this dish sparks laughter, stories, and unforgettable memories.

The addition of tangy tamarind glaze and fiery garlic-fish sauce adds another layer of depth, turning every bite into an explosion of sweet, salty, sour, and spicy — a true representation of Vietnamese flavor balance. From its unpretentious roots to its rich, layered profile, this dish proves that the best moments often come from the simplest meals.

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