Vietnamese Grilled Lemongrass Pork Chops (Thit Heo Nuong Xa)

For the pork

• 4 pork chops (thin chops, bone in)
• 2 lemongrass stalks (white parts only, very finely chopped)
• 3 tems cilantro (stems only, chopped)
• 3 tbsp soy sauce
• 2 Thai chillies (finely sliced)
• 1 tbsp peanut oil (or vegetable/canola)
• 1 tbsp rice wine (or Chinese cooking wine)
• 1 tbsp sugar
• 1 tbsp fish sauce
• ½ tsp white pepper

For the Nước chấm dipping sauce (makes 2 cups)

• ½ cup sugar
• 200 ml boiling water
• 100 ml fish sauce
• 200 ml white vinegar
• 3 garlic cloves (very finely chopped)
• 1 thai chilli (very finely chopped)

For the accompaniments

• 1 cucumber (seeded and cut into slices)
• 2 tomatoes (chopped into large pieces) or 1 cup cherry tomatoes (halved)
• 2 tbsp cilantro (chopped)
• 2 tbsp mint (chopped)
• 2 cups broken rice (cooked)