Vietnamese Pork Chops (Sườn Nướng)
User Reviews
5
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Prep Time
3 hrs 10 mins
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Cook Time
15 mins
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Total Time
3 hrs 25 mins
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Servings
6 chops
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Calories
373 kcal
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Cuisine
Vietnamese
Vietnamese Pork Chops (Sườn Nướng)
Description
This recipe for Vietnamese Pork Chops features pork chops scrubbed with kosher salt, then marinated for at least 3 hours in a blend of sugar, soy sauce, fish sauce, monosodium glutamate, and neutral oil, combined with minced lemongrass, garlic, and shallots. These ingredients infuse the meat with a balance of salty, sweet, and aromatic notes.
The chops are grilled on a barbecue, starting with a high-heat sear for caramelization and grill marks, then cooked through over medium heat while flipping regularly to avoid burning. Proper cooking ensures the pork reaches an internal temperature of 145°F, resulting in tender, flavorful meat.
Traditionally served with white rice and fresh vegetables such as sliced tomato, cucumber, and lettuce, along with scallion oil and fish sauce for dipping, this dish balances savory grilled meat with fresh accompaniments and dipping sauces common in Vietnamese cuisine.
Ingredients
- 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 lemongrass minced
- 2 Tbsp garlic minced, about 6 cloves
- 2 Tbsp shallot minced
Veggies & Garnish
- white rice
- 1 tomato sliced
- 1 cucumber Persian variety, sliced
- 6 leaves green leaf lettuce
- 3 Tbsp scallion with oil (mỡ hành
- 3 Tbsp fish sauce for dipping; aka nước chấm
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.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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