5.0 from 225 votes
Vietnamese Pork Chops (Sườn Nướng)
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!
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
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 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)
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.
Cup of Yum
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
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
% 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.