Vietnamese Pork Gyro with Fish Sauce and Chili

Name: Vietnamese Pork Gyro with Fish Sauce and Chili
Prep time: 30 min
Cook time: 4 h
Total time: 4 h 30 min
Yield: 4 servings
Cuisine: Vietnamese
Ingredients: 3 lb (1360 g) boneless pork shoulder, trimmed of excess fat, cut into a compact 4-inch (10 cm) chunk; 4 tbsp (60 ml) fish sauce; 8 cloves (40 g) garlic cloves, minced; 2 stalks (50 g) lemongrass stalks, white and pale green parts only, finely chopped; 3 whole (30 g) red Thai chilies or jalapeños, seeded, finely minced; 2 tbsp (25 g) brown sugar; 2 tbsp (30 ml) soy sauce; 2 tbsp (30 ml) neutral oil; 1 cup (240 ml) low-sodium chicken broth; ¾ cup (180 g) plain Greek yogurt; 1 tbsp (15 ml) fish sauce; 1½ tbsp (23 ml) lime juice, fresh; 1 tbsp (15 ml) sriracha or chili sauce; 4 pieces pita or naan flatbread, warmed; ½ whole (175 g) English cucumber, thinly sliced or julienned; 3 oz (85 g) daikon radish, julienned, quick-pickled in rice vinegar and sugar (5 min) (optional); ½ cup (12 g) fresh cilantro, leaves only; ¼ cup (6 g) fresh mint leaves (optional); ¼ whole (40 g) red onion, thinly sliced (optional)

From the MyKitchenBank Kitchen

Slow-cooked pork shoulder marinated in a Vietnamese-inspired blend of fish sauce, garlic, lemongrass, and red chilies, then served in warm flatbread with pickled vegetables, fresh herbs, and a cooling yogurt-fish sauce sauce. This fusion gyro delivers savory umami depth with a bright, spicy kick.

Prep: 30 min
Cook: 4 hr
Wait: 8 hr
Total: 12 hr 30 min
Makes: 4 sandwiches

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Ingredients

4 servings

For the pork
3 lb (1360 g) boneless pork shoulder, trimmed of excess fat, cut into a compact 4-inch (10 cm) chunk
4 tbsp (60 ml) fish sauce
8 cloves (40 g) garlic cloves, minced
2 stalks (50 g) lemongrass stalks, white and pale green parts only, finely chopped
3 whole (30 g) red Thai chilies or jalapeños, seeded, finely minced
2 tbsp (25 g) brown sugar
2 tbsp (30 ml) soy sauce
2 tbsp (30 ml) neutral oil
1 cup (240 ml) low-sodium chicken broth
For the sauce
¾ cup (180 g) plain Greek yogurt
1 tbsp (15 ml) fish sauce
1½ tbsp (23 ml) lime juice, fresh
1 tbsp (15 ml) sriracha or chili sauce
For serving
4 pieces pita or naan flatbread, warmed
½ whole (175 g) English cucumber, thinly sliced or julienned
3 oz (85 g) daikon radish, julienned, quick-pickled in rice vinegar and sugar (5 min) (optional)
½ cup (12 g) fresh cilantro, leaves only
¼ cup (6 g) fresh mint leaves (optional)
¼ whole (40 g) red onion, thinly sliced (optional)

Equipment (7)

Large bowl for marinating
Dutch oven or 4-quart (3.8 L) heavy-bottomed pot with lid
Meat thermometer
Small bowl for yogurt sauce
Sharp knife for slicing
Serving platter
Cutting board

Steps

Before you start

Marinate the pork for at least 8 hours or overnight in the refrigerator
Remove the pork from the fridge 1 hour before cooking to bring closer to room temperature
Preheat oven to 325°F (163°C) 15 minutes before roasting
Prep all vegetables and make the yogurt sauce before starting to cook

1
Prepare the marinade
- In a large bowl, combine the minced garlic, chopped lemongrass, minced red chilies, fish sauce (4 tbsp), brown sugar, soy sauce, and neutral oil.
- Whisk until the sugar dissolves.
- The marinade should have a balanced savory-sweet-spicy profile.
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Ready when: marinade is well combined and sugar is fully dissolved
Tip: Make sure to finely chop the lemongrass white parts; green parts are too tough and bitter.
2
Marinate the pork
- Place the trimmed pork shoulder in the large bowl with the marinade.
- Turn to coat all sides thoroughly.
- Cover the bowl with plastic wrap and refrigerate for at least 8 hours, or overnight (up to 24 hours).
- The longer marinade develops deeper, more complex flavor.
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Tip: You can also marinate in a zip-top bag to save space; turn it halfway through.
3
Bring pork to room temperature
- Remove the pork from the refrigerator and let it sit on the counter for 1 hour.
- This ensures even cooking throughout the meat.
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Tip: Cold meat in a hot pot will sear poorly and cook unevenly.
4
Sear the pork
- Preheat a Dutch oven or large heavy pot over medium-high heat.
- Remove the pork from the marinade, reserving the marinade.
- Sear the pork for 2–3 minutes on each side (about 8–10 minutes total) until the surface is deeply browned.
- Don't move it around; let it sit to develop a crust.
- The pork won't cook through; you're just building flavor.
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Ready when: all exterior surfaces are deep brown and caramelized
Tip: Pat the pork dry with paper towels before searing to ensure a good crust; excess moisture inhibits browning.
5
Build the braise liquid
- Reduce heat to medium.
- Pour in the reserved marinade and the chicken broth.
- Scrape the bottom of the pot to release any brown bits.
- The liquid should come about halfway up the side of the pork.
- Bring to a gentle simmer on the stovetop.
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Ready when: liquid is simmering gently and steaming
Tip: Scraping up fond (browned bits) adds depth; don't skip this step.
6
Braise in the ovenOven 325°F / 165°C
- Cover the pot with its lid and transfer to a preheated 325°F (163°C) oven.
- Braise for 4 hours, turning the pork every hour.
- The meat should become very tender and fork-shred easily.
- Check that the internal temperature reaches at least 190°F (88°C) for optimal tenderness and shredding.
- The liquid should reduce slightly; if it's evaporating too fast, add ½ cup (120 ml) more broth.
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Ready when: pork shreds easily with a fork and internal temperature is 190°F (88°C) or higher
Tip: A meat thermometer ensures doneness without guessing; use the thickest part.
7
Rest and shred the pork
- Remove the pot from the oven and let the pork rest for 10 minutes.
- Carefully lift the pork onto a cutting board.
- Using two forks or shred claws, pull the meat into bite-sized shreds, discarding any large pieces of fat.
- The meat should fall apart naturally.
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Ready when: meat shreds easily and is uniformly tender
Tip: Don't shred the meat while it's piping hot; it's easier to handle when slightly cool and the strands stay intact.
8
Finish the pork with braising liquid
- Return the shredded pork to the pot with the braising liquid.
- Stir gently to combine.
- Taste and adjust seasoning with a pinch more fish sauce or soy sauce if needed.
- Keep warm over low heat or transfer to a slow cooker set to warm until serving (up to 2 hours).
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Ready when: pork is fully shredded and simmering gently in the sauce
Tip: The braising liquid is packed with flavor; don't discard it. It keeps the meat moist and adds richness.
9
Make the yogurt sauce
- In a small bowl, whisk together the Greek yogurt, fish sauce (1 tbsp), fresh lime juice, and sriracha until smooth.
- Taste and adjust heat or tang to your preference.
- The sauce should be creamy, tangy, and bright with a gentle chili kick.
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Ready when: sauce is smooth and well combined with no lumps
Tip: If the sauce tastes too fishy, add a touch more lime juice to brighten it; if too mild, add another teaspoon of sriracha.
10
Prepare fresh toppings
- Slice the cucumber.
- If using daikon, toss the julienned pieces with 1 tbsp rice vinegar and ½ tsp sugar, and let sit for 5 minutes to quick-pickle.
- Strip cilantro and mint leaves from stems.
- Slice the red onion into thin rings.
- Arrange all toppings on a platter or in small bowls.
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Ready when: all vegetables are prepped and ready to serve
Tip: Prep these just before serving so they stay crisp and fresh.
11
Warm the flatbread
- Wrap the pita or naan in a damp paper towel and warm in a microwave for 1–2 minutes, or place directly over a gas flame for 10 seconds per side until warm and pliable.
- Keep wrapped in a clean kitchen towel to retain heat.
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Ready when: flatbread is warm and soft, steam rising
Tip: Warm flatbread just before assembly; cold bread splits and doesn't fold well.
12
Assemble the gyros
- Lay a warm flatbread on a plate.
- Spread a thin layer of yogurt sauce on the bread.
- Layer the shredded pork generously in the center (about 4–5 oz/115–140 g per sandwich).
- Top with cucumber slices, pickled daikon (if using), cilantro, mint, and red onion.
- Fold the bread around the filling and serve immediately with extra yogurt sauce on the side for dipping.
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Ready when: sandwich is fully assembled with all toppings and sauce visible
Tip: Don't overstuff; too much filling makes the bread tear. Balance meat and vegetables so each bite has flavor complexity.

Good to know

Tips

The beauty of slow-cooked pork is that it's forgiving. If it cooks longer than 4 hours, it becomes even more tender; just ensure there's still liquid in the pot to prevent drying.
Make the pork a day or two ahead; reheating develops even deeper flavor as the spices meld further.
For a crispier, more traditional gyro texture, briefly sear the warmed flatbread in a skillet before assembling to add a golden crust.
Don't skip the yogurt sauce—its cool creaminess and tangy lime balance the rich, savory pork and fiery chilies.

Storage & reheating

Shredded pork in braising liquid keeps, refrigerated in an airtight container, for up to 4 days. Reheat gently in a pot over low heat or in a microwave, stirring occasionally. The yogurt sauce keeps, refrigerated, for up to 3 days. Pickled vegetables keep for up to 1 week. The pork freezes well for up to 3 months; thaw overnight in the fridge and reheat over low heat. Do not freeze the sauce or fresh toppings.

Substitutions

lemongrass stalks → zest and juice of 2 limes plus 1 tbsp minced fresh ginger. Lemongrass provides citrus and floral notes; this substitute captures brightness and warmth but loses some complexity.
red Thai chilies or jalapeños → 1 tbsp sriracha or 1 tsp red pepper flakes mixed into the marinade. Liquid sriracha blends more easily; flakes are spottier but still effective. Adjust quantity to taste.
fish sauce → soy sauce or tamari (use 1 tbsp soy sauce for every 1 tbsp fish sauce originally called for). You'll lose the umami depth and funky fermented character, but soy is familiar and acceptable.
Greek yogurt → sour cream or crème fraîche (same amount). Slightly less tangy but still cooling. Whisk well to smooth out any lumps.