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Vietnamese Pork Chops (Sườn Nướng)
5 from 225 votes

Vietnamese Pork Chops (Sườn Nướng)

Vietnamese Pork Chops (Sườn Nướng) are marinated in a mixture of sugar, soy sauce, fish sauce, MSG, oil, and aromatics like lemongrass, garlic, and shallots, then grilled to develop a caramelized exterior and juicy interior. The layered umami and sweet flavors from the marinade complement the charred pork, creating a dish that can be served with rice and fresh vegetables.

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

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

    Cup of Yum
  1. Rinse 2 lb pork chops under running water and lightly scrub with some kosher salt. Pat dry with paper towels.
  2. 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.
  3. Then add the Marinade Aromatics to the bowl: 6 Tbsp minced lemongrass, 2 Tbsp minced garlic (about 6 cloves), 2 Tbsp minced shallots.
  4. Marinade the pork chops in a bowl or bag in the fridge for at least 3 hours, but ideally overnight.
  5. Remove the chops from the marinade and discard the extra liquid--you can keep the aromatics on that stuck to the chops though.
Cooking
  1. 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.
  2. 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.
  3. 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.
  4. Serve with white rice and all the Veggies & Garnish.

Nutrition Information

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%)

Nutrition Facts

Serving: 6 chops

Amount Per Serving

Calories 373

% 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.