These restaurant-quality Vietnamese pork chops deliver perfect caramelized edges, juicy interiors, and that iconic sticky-sweet fish sauce glaze. Learn the street vendor marinade secrets (with quick 30-minute option!) and how to serve them with broken rice & pickled veggies for an authentic cơm tấm experience at home!
Yields: 4 servings
Prep time: 30 minutes (plus at least 1 hour marinating)
Cook time: 12-15 minutes
Ingredients:
For the Marinade:
- 4 pork chops (about ¾ to 1 inch thick)
- 3 stalks lemongrass, finely minced (use the tender white and light green parts)
- 3 cloves garlic, minced
- 1 shallot, minced
- 2 tablespoons fish sauce
- 1 tablespoon soy sauce
- 1 tablespoon brown sugar
- 1 tablespoon vegetable oil
- 1 teaspoon ground black pepper
- ½ teaspoon red pepper flakes (optional, for a little heat)
For Serving (Optional):
- Cooked white rice
- Fresh cilantro
- Fresh mint
- Sliced cucumber
- Pickled carrots and daikon
Equipment:
- Large bowl or resealable plastic bag
- Small bowl
- Cutting board
- Sharp knife
- Grill or skillet/frying pan
- Tongs
Instructions:
Step 1: Prepare the Lemongrass and Aromatics
Finely mince the lemongrass stalks, using only the tender white and light green parts. You should have about 3-4 tablespoons. Mince the garlic and shallot.
Step 2: Make the Marinade
- In a small bowl, combine the minced lemongrass, garlic, and shallot.
- Add the fish sauce, soy sauce, brown sugar, vegetable oil, black pepper, and red pepper flakes (if using). Stir well until the sugar is mostly dissolved.
Step 3: Marinate the Pork Chops
- Place the pork chops in a large bowl or resealable plastic bag. Pour the marinade over the pork chops, ensuring they are well coated.
- Massage the marinade into the meat. Cover the bowl or seal the bag and refrigerate for at least 1 hour, or preferably for 3-4 hours, or even overnight for maximum flavor.
Step 4: Cook the Pork Chops (Grilling Method)
- Preheat your grill to medium-high heat. Lightly oil the grates to prevent sticking.
- Remove the pork chops from the marinade and let any excess drip off. Grill for 4-6 minutes per side, or until cooked through and the internal temperature reaches 145°F (63°C). Avoid overcrowding the grill; cook in batches if necessary.
Step 5: Cook the Pork Chops (Skillet/Frying Pan Method)
- Heat 1-2 tablespoons of vegetable oil in a large skillet or frying pan over medium-high heat.
- Remove the pork chops from the marinade and let any excess drip off. Carefully place the pork chops in the hot skillet, ensuring not to overcrowd the pan. Cook for 4-6 minutes per side, or until golden brown and cooked through, reaching an internal temperature of 145°F (63°C). Cook in batches if necessary.
Step 6: Rest and Serve
- Once cooked, transfer the pork chops to a cutting board and let them rest for 5-10 minutes before serving. This helps the juices redistribute, resulting in more tender and flavorful pork.
- Serve the lemongrass pork chops hot with steamed white rice, fresh cilantro, fresh mint, sliced cucumber, and pickled carrots and daikon (if desired). Enjoy!
💡 Pro Tips
✔ No lemongrass paste? Use 2 tbsp prepared lemongrass + 1 tsp zest
✔ Extra tender: Add 1 tsp baking soda to the marinade (rinse after 30 mins)
✔ Double the sauce: Reserve some marinade to cook down as a glaze
🌡️ Storage
- Marinated raw: Freeze 3 months
- Cooked: Fridge 3 days (reheat in pan)
📊 Nutrition (Per Chop)
Calories: 320 | Protein: 29g | Carbs: 8g
Enjoy your delicious homemade Vietnamese Lemongrass Pork Chop!
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