Vietnamese Grilled Pork Chops (Thit Heo Nuong Xa) with Rice Noodles
User Reviews
4.9
33 reviews
Excellent
-
Prep Time
3 hrs
-
Cook Time
mins
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Total Time
3 hrs 15 mins
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Servings
4
-
Calories
901 kcal
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Course
Main Course
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Cuisine
Vietnamese
Vietnamese Grilled Pork Chops (Thit Heo Nuong Xa) with Rice Noodles
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These Vietnamese pork chops are marinated in the perfect balance of lemongrass, garlic, fish sauce and sugar, grilled to perfection, and served with cool rice noodles, lots of herbs and pickled vegetable sides.
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Ingredients
For the Marinated Pork:
- 1 teaspoon baking soda
- 1 1/2 pounds pork chops thin-cut, preferably from the blade end, or boneless country-style pork ribs, cut into 1/4-inch strips (see note)
- 3 talks lemongrass white and light green parts only, thinly sliced (about 1 ounce; 30g after trimming)
- 3 tablespoons shallot from 1 large shallot, roughly chopped (about 5 ounces; 130g)
- 4 garlic cloves roughly chopped (about 3/4 ounce; 20g)
- 1/3 cup palm or light brown sugar about 3 ounces; 85g
- 1/3 cup Asian fish sauce
- 2 tablespoons soy sauce
- 1 teaspoon cornstarch
- 2 tablespoons vegetable oil
For Serving:
- 14 oz rice vermicelli (1 package, cooked according to package directions and allowed to cool to room temperature)
- 1/4 cup fresh mint and/or perilla (shiso) leaves coarsely chopped
- 1/4 cup cilantro leaves and tender stems
- 1 cup thinly sliced Persian cucumbers about 4 cucumbers; 100g
- Pickled daikon and carrots
- 1/2 cup unsalted peanuts crushed
- nuoc cham Vietnamese dipping sauce
- Lime wedges
Instructions
- In a large zipper-lock bag, combine baking soda with 1/2 cup (120ml) water and swish until baking soda is dissolved. Add pork, press out air, and seal bag. Refrigerate for 15 minutes. Drain pork, rinse under cold running water, and pat dry. Rinse zipper-lock bag and reserve.
- Add lemongrass, shallot, garlic and palm sugar to a food processor and pulse a few times until it becomes a rough paste.Transfer paste to a bowl and whisk in fish sauce, soy sauce, corn starch and vegetable oil. Add pork, turning pieces to coat all surfaces. Transfer pork to a gallon-size zipper-lock bag, press out the air, and seal bag. Marinate at room temperature, turning pork once or twice, for at least 30 minutes or transfer to refrigerator and marinate for up to 12 hours before proceeding.
- Light one chimney full of charcoal. When all charcoal is lit and covered with gray ash, pour out and arrange coals on one side of charcoal grate. Set cooking grate in place, cover grill, and allow to preheat for 5 minutes. Alternatively, set half the burners on a gas grill to the highest heat setting, cover, and preheat for 10 minutes. Clean and oil grilling grate. Grill pork directly over high heat, turning frequently and shifting to cooler side of grill if there are excessive flare-ups, until pork is charred and just cooked through, 3 to 4 minutes total.
- Assemble serving bowls with noodles, pork, herbs, pickles and peanuts. Drizzle everything with Nước Chấm.
Notes
- Blade-end pork chops are fattier, which means they'll turn out juicier and more tender on the grill, even when fully cooked through. Boneless pork ribs, cut into strips, can work well, too.
Nutrition Information
Show Details
Calories
901kcal
(45%)
Carbohydrates
112g
(37%)
Protein
47g
(94%)
Fat
29g
(45%)
Saturated Fat
11g
(55%)
Trans Fat
1g
Cholesterol
114mg
(38%)
Sodium
2565mg
(107%)
Potassium
1047mg
(30%)
Fiber
4g
(16%)
Sugar
20g
(40%)
Vitamin A
34IU
(1%)
Vitamin C
3mg
(3%)
Calcium
85mg
(9%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 901 kcal
% Daily Value*
| Calories | 901kcal | 45% |
| Carbohydrates | 112g | 37% |
| Protein | 47g | 94% |
| Fat | 29g | 45% |
| Saturated Fat | 11g | 55% |
| Trans Fat | 1g | 50% |
| Cholesterol | 114mg | 38% |
| Sodium | 2565mg | 107% |
| Potassium | 1047mg | 22% |
| Fiber | 4g | 16% |
| Sugar | 20g | 40% |
| Vitamin A | 34IU | 1% |
| Vitamin C | 3mg | 3% |
| Calcium | 85mg | 9% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
33 reviews
Excellent
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