Vietnamese Pork Chops (Sườn Nướng)

Name: Vietnamese Pork Chops (Sườn Nướng)
Prep time: 3 h 10 min
Cook time: 15 min
Total time: 3 h 25 min
Yield: 6 chops
Ingredients: 2 lb pork chops; kosher salt; 3 Tbsp sugar; 2 Tbsp soy sauce; 2 Tbsp fish sauce; 1/2 /2 tsp monosodium glutamate (MSG); 4 Tbsp neutral cooking oil; 6 Tbsp minced lemongrass; 2 Tbsp minced garlic (about 6 cloves); 2 Tbsp minced shallots; white rice; 1 sliced tomato; 1 sliced Persian cucumber; 6 leaves green leaf lettuce; 3 Tbsp scallion & oil (mỡ hành); 3 Tbsp dipping fish sauce (nước chấm)

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5.0

225 reviews

Excellent

Prep Time
3 hrs 10 mins
Cook Time
10 mins
Total Time
3 hrs 25 mins
Servings
6 chops
Calories
373 kcal
Course
Lunch, Dinner
Cuisine
Vietnamese

Vietnamese Pork Chops (Sườn Nướng)

Lucian Patel

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A recipe I had at mom's restaurant as a kid all the time. This is a quintessential Vietnamese rice dish with flavor-packed grilled pork. Easy to make even in batches and a crowd favorite!

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Ingredients

Servings

2 lb pork chops about 6 chops
kosher salt for scrubbing

Marinade

3 Tbsp sugar
2 Tbsp soy sauce
2 Tbsp fish sauce
1/2 /2 tsp monosodium glutamate (MSG)
4 Tbsp neutral cooking oil

Marinade Aromatics

6 Tbsp minced lemongrass
2 Tbsp minced garlic (about 6 cloves)
2 Tbsp minced shallots

Veggies & Garnish

white rice
1 sliced tomato
1 sliced Persian cucumber
6 leaves green leaf lettuce
3 Tbsp scallion & oil (mỡ hành)
3 Tbsp dipping fish sauce (nước chấm)

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Instructions

Rinse 2 lb pork chops under running water and lightly scrub with some kosher salt. Pat dry with paper towels.
Combine all marinade ingredients in a medium mixing bowl: 3 Tbsp sugar, 2 Tbsp soy sauce, 2 Tbsp fish sauce, 1/2 tsp monosodium glutamate (MSG), 4 Tbsp neutral cooking oil. Stir to combine until sugar and MSG are fully dissolved.
Then add the Marinade Aromatics to the bowl: 6 Tbsp minced lemongrass, 2 Tbsp minced garlic (about 6 cloves), 2 Tbsp minced shallots.
Marinade the pork chops in a bowl or bag in the fridge for at least 3 hours, but ideally overnight.
Remove the chops from the marinade and discard the extra liquid--you can keep the aromatics on that stuck to the chops though.

Cooking

Grill on a BBQ, giving at least 1-2 inches spacing between each chop. Sear on high heat for browning or grill marks for a few minutes, then lower to medium heat and cook on both sides, flipping often until cooked all the way through. When done, the pork should read 145 °F using an instant read thermometer at the thickest part of the cut.
Pan fry: 1-2 chops at a time on medium to medium high heat without crowding the pan. When done, the pork should read 145 °F using an instant read thermometer at the thickest part of the cut.
In the oven: Bake at 375 °F for 15-20 minutes until the internal temperature of the meat hits around 135 °F. Lower the rack and broil, flipping a few times during broiling, to get nice coloring on both sides. Again, the pork is done when the internal temp reaches 145 °F.
Serve with white rice and all the Veggies & Garnish.

Equipments used:

Nutrition Information

Show Details

Calories 373kcal (19%) Carbohydrates 12g (4%) Protein 35g (70%) Fat 20g (31%) Saturated Fat 4g (20%) Cholesterol 101mg (34%) Sodium 1593mg (66%) Potassium 831mg (24%) Fiber 1g (4%) Sugar 8g (16%) Vitamin A 1310IU (26%) Vitamin C 7mg (8%) Calcium 42mg (4%) Iron 2mg (11%)

Nutrition Facts

Serving: 6chops

Amount Per Serving

Calories 373 kcal

% Daily Value*

Calories	373kcal	19%
Carbohydrates	12g	4%
Protein	35g	70%
Fat	20g	31%
Saturated Fat	4g	20%
Cholesterol	101mg	34%
Sodium	1593mg	66%
Potassium	831mg	18%
Fiber	1g	4%
Sugar	8g	16%
Vitamin A	1310IU	26%
Vitamin C	7mg	8%
Calcium	42mg	4%
Iron	2mg	11%