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Kopi Thyme

Uop Sa Nuong

kopi thyme - uop sa nuong is plant based, gluten free, dairy free, peanut free and soy free.



Uop Sa Nuong is a dynamic and fragrant marinade that makes the meat tender, juicy and delectable. This marinade has an exquisite combination of savory, sweet, garlic and lemongrass notes, and can be used to enhance the flavor of chicken, pork, beef, shrimp, tofu or even your vegetables. Grilling on an open flame lends a distinctive charring, while simultaneously developing and enhancing the aroma of the marinade infused into the protein. Best topped with scallion oil (mỡ hành) pairs perfectly on rice or vermicelli, making it simple to prepare a Vietnamese meal in the home.


Don't limit yourself; let your imagination run wild with this versatile marinade.

Dishes you can make with Uop Sa Nuong:

  • Bánh Mì (Vietnamese submarine sandwich)
  • Cơm Tấm Suon N ướng (Vietnamese Pork Chop on Rice)
  • Bún Gà Nướng (Vietnamese Lemongrass Chicken)
  • Bún Tom Nướng (Vietnamese BBQ Shrimp Vermicelli)
  • Gỏi Cuốn (Salad rolls/Fresh Rolls)


How to use Uop Sa Nuong traditionally: 

Choice of protein: Chicken, pork, beef, shrimp, tofu, skewer

Cooking method: BBQ, pan fry, oven bake

Serve with: Noodles, rice, rice rolls, baguette (bánh mì)

Toppings: cucumber, cilantro, pickled carrot, daikon, green onion oil, nước chắm (fish sauce)

Other ways to use:

Dip, stir fry, cooking base and cocktails

Recipe ideas to try:

Refreshing Lemongrass Cocktail 

Refreshing lemongrass cocktail with a fun twist using Uop Sa Nuong, try this recipe idea.
Quick meal for a salmon topped with a refreshing lemongrass tapenade using Uop Sa Nuong.
Simple way to create some satay chicken on the grill with this recipe using uop sa nuong to marinade and bun bo hue for a peanut sauce..
Easy marinade for a juicy roasted chicken for a great meal anytime with uop sa nuong lemongrass using Kopi Thyme.


250mL (8.4 fl oz)


Lemongrass, Water, Sugars (Sugar, Honey), Hight Oliec Sunflower Oil, Sesame Oil, Salt, Garlic, Garlic Powder, Onion Powder, Black Pepper, Yeast Extract, Natural Flavour, Distilled Vinegar.

Contain: Sesame

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Customer Reviews

Based on 3 reviews
julia nethersole
Wow. So good.

I put a little under 2 tablespoons for a bag of thawed shrimp. I didn't even have much time to marinate them (under an hour) and I put them in the air fryer. UNREAL. So much flavour!! I served it with vermicelli noodles and fresh greens, herbs, cucumber and pickled carrot and it was light, flavourful and definitely a new staple. I will be purchasing more of this jar and others.

Cynthia C.
Delicious…great for BBQ

I purchased a jar at the TO food and drink fest and was really eager to try it. I used it to marinade chicken thighs to put in the grill and it was delicious! Really nice flavour, mild heat, even the kids enjoyed it. I’m sad I only bought one jar but will be ordering more soon!


Highly recommend!!!

Lemongrass (sả) is a major component used in Vietnamese cuisine, an ingredient widely used in other Asian cuisine as well. Known for it's light but complex flavour. The distinct citrusy aroma from this stalk of the lemongrass plant (Cymbopogon citratus) imparts a bright lemony flavour with hints of ginger and mint. It can be used in marinades as well as in soups, stir-fries and even in teas.

In Vietnamese cuisine, lemongrass is used very extensively in the Southern-style cooking. Northern cuisine doesn’t use this aromatic as much. In Southern parts of Vietnam where weather is warmer, people incorporate lot more lemongrass in their food to add a refreshing touch to their meals. Bún Thịt Nướng (grilled pork on rice noodles) is an example of it.

Most times when someone thinks of BBQ, your first thoughts of is a dry rub on meat which is than coated with a thick ketchup based barbecue sauce. Vietnamese barbecue marinades however is nothing close, it call for lots of lemongrass, fish sauce, garlic and sugar. It's not a dry rub, giving it a bold and lively flavour that penetrates deep into the fibres of the meat. Making it juicy and bursting with goodness.

If you have had a meal at a Vietnamese restaurant, lemongrass grilled pork (thịt nướng) topped over rice (cơm tấm), vermicelli noodles (bún), rice paper roll (bánh tráng nướng) and Vietnamese Sub (bánh mì) is commonly found. The uniqueness about it is that everyone has their own take on this traditional Vietnamese marinade.

This marinade was introduced to Sara as she began her culinary career while working in a Vietnamese/ Chinese restaurant during university. It was also where she explored Vietnamese cuisine, admiring the fine flavours and fresh ingredients as it ties in closely with her Nyonya heritage with all the fresh flavours and use of ingredients.

When Sara introduced Tao Yee to this, making pork chops on rice was a thing! Tao Yee hooked on this dish right away as it hit all the right notes for a lemongrass marinade. Making it at home was and not having to eat out was so convenient. Being a working person living alone, this sauce makes it so easy to have a quick delicious dinner right after work which also makes Tao Yee go back to it often using various meats.

The versatility of this marinade can make wonders. It comes in handy on busy days to have it and make something quick, either on the BBQ, pan, oven or air fryer.

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