Vietnamese Pork Chop Recipe

Vietnamese Pork Chops recipes are easy to make and are full of flavor. It only requires a few simple ingredients! This is a traditional Vietnamese dish that can be found in any restaurant. It is a filling meal that you can make at home in just a few minutes. 

Vietnamese pork chop recipe ahead of time, freezing it, and then pulling it out on a busy weeknight. It is always a crowd pleaser and starts drooling as soon as the pork smells the fragrant aromatics.

The Vietnamese Pork Chop Recipe was always people’s go-to when I was younger. She was obsessed with the marinade for these pork chops, and my favorite part was literally the rice that absorbed the marinade beneath the pork chops.

It is so flavorful that she always wishes to have room for a second serving!

This traditional rice dish with Vietnamese pork chops is flavorful, quick to prepare, and a crowd pleaser! The marinade imparts a garlicky, lemongrass flavor that compliments the pork chops perfectly. 

Grilled Vietnamese pork chop recipes add an incredible aroma and sear, and as if the chops weren’t already flavorful, they are topped with scallions and oil. The marinade imparts a garlicky, lemongrass flavor that compliments the pork chops perfectly. 

It is important to go very particular about the salt and make it free from all types of bad taste. Thit Heo Nuong Xa is the local name for these grilled and yummy Vietnamese pork chops.

The universal appeal of the flavor has made it one of the most popular items on the menu.

Vietnamese pork chops are simple to prepare, full of distinct lemongrass flavor, and almost impossible to go wrong with. Naturally, it has become my favorite quick meal at a nearby Vietnamese restaurant. 

The marinade imparts a garlicky, lemongrass flavor that compliments the pork chops perfectly. Grilling adds an incredible aroma and sear, and as if the chops weren’t already flavorful, they are topped with scallions and oil.

If the edges aren’t cut this way, the chops will curl as they cook, making them difficult to manage and cook evenly unless you bake them.

Vietnamese pork chops are distinguished by a unique marinade of soy sauce, fish sauce, sugar, honey, shallot, scallions, black pepper, and, last but not least, minced lemongrass.

The dipping sauce is the same as in the previous recipe. If you are making a large bowl of sauce to share for dinner, instead of dipping your cuts in, use a spoon to sauce up your plate to keep the sauce clean for everyone else. 

Vietnamese grilled pork recipe comes with vegetables and a small bowl of dipping fish sauce on the side, which goes well with Sambal Oelek or fresh chilies. 

Read More: Recipe For Smoking Pork Chops

Ingredients You’ll Need

• 3-4 pieces of pork chops
• 4 shallots, minced
• 2 tbsp lemongrass, minced
• 1 tsp dark soy sauce
• 1/4 tsp black pepper
• 2 tsp light soy sauce
• 2 tbsp fish sauce
• 2 tsp vegetable oil
• 2 tbsp sugar
• 4 tsp honey
• 2 stalk scallion (white part only, finely chopped)
• Pork- loin
• Light and dark soy sauce

Dipping Sauce

• 50 g sugar 100 ml hot water
• 50 ml lime juice, freshly squeezed 50 ml fish sauce
• 1/2 teaspoon minced garlic
• 1/4 teaspoon bird’s eye chili, preferably red, minced

Rice: This dish is typically served with com tam (broken rice), but long grain rice, as found in Vietnamese cuisine, also works.

Directions

• Rinse the pork chops under running water and lightly salt them. Using paper towels, pat dry

• In a medium mixing bowl, combine all marinade ingredients and stir to combine and dissolve sugar and MSG. 

• After that, add the Marinade Aromatics

• Refrigerate the pork chops in a bowl or bag for at least 3 hours, preferably overnight
• Remove the chops from the marinade and discard the excess liquid; however, you can keep the aromatics that have adhered to the chops

For the scallion oil and thinly slice the scallion crosswise.

• In a saucepan over medium to high heat, heat two tablespoons of vegetable oil.
• Add the scallions and a pinch of salt when the oil is hot. 
• Remove from heat when the scallions have completely wilted.

To make the dipping sauce

• Combine the water, sugar, lime juice, and fish sauce in a mixing bowl and whisk until the sugar dissolves.

• Combine the minced garlic and finely chopped chili in a mixing bowl.

Recipe Tips And Notes

• Grill on a grill, leaving at least 1-2 inches between each chop. Sear for a few minutes on high heat for browning or grill marks.

• Reduce to medium heat and cook on both sides, flipping frequently, until cooked through. 

• When done, an instant-read thermometer at the thickest part of the cut should read 145 °F.

• Pan fry 1-2 chops at a time on medium-high heat, without crowding the pan. When done, an instant-read thermometer at the thickest part of the cut should read 145 °F.

• Bake at 375°F for 15-20 minutes, or until the internal temperature of the meat reaches around 135°F. Lower the rack and broil, flipping a few times to get nice coloring on both sides.

• The pork is done when the internal temperature reaches 145 °F.

• Serve with rice, vegetables, and garnish, as well as nuoc cham (dipping/prepared fish sauce)

Also Read: Ranch Pork Chop Recipes

How Many Calories Are In A Vietnamese Pork Chop?

If we talk about the calories in Vietnamese pork chop, there are 707 calories in just 1 serving of Vietnamese Pork Chop. Grilled pork chop Vietnamese offers great taste and is a quintessential match with rice and soya chunks.

It is all just flavor loaded with the richest and traditional taste.

Pork, fresh, loin, center rib (chops), bone-in, separable lean only, cooked, broiled, (1 chop, excluding refuse (yield from 1 raw chop, with refuse, weighing 151 g)

• Soy Sauce has 11 calories (0.08 cup)
• Fish Sauce has 6 calories (1 tbsp)
• 5 calories of fresh lemon grass (citronella) (0.07 cup)
• Granulated Sugar has 3 calories (0.17 tsp)
• Scallions, raw, 3 calories (0.33 large)
• Garlic has 2 calories (0.50 cloves)

Although sirloin has less fat, pork chops have more nutrients overall. Pork chops, for example, contain 30% more selenium than sirloin steak. This is not true for all essential vitamins and minerals. 

Protip: It is best to dry pat the pork chops and mix it with all the ingredients and then keep it for an hour so that when you fry these Vietnamese chops they do not break or go loose. 

Frequently Asked Questions

Q1. What kind of pork is used in Vietnamese food?

Ans1. It is best to use fresh pork rump or loin that has been cut, steamed, and filets dipped into strips of lean, skin, and fat. It is then combined with thinh, a roasted and ground mixture of two types of rice and soybeans.

Q2. What do you eat pork chop with?

Ans2. 

• Maple-Bacon Apple-Cranberry Stuffing 
• Sliced Brussels Sprouts with Baked Potatoes
• Applesauce from Scratch
• Mashed Potatoes with a Creamy Flavor
• Instant Pot Cauliflower Gratin Mashed Potatoes

Q3. How do you tenderize pork chops?

Ans3. A meat tenderizer or acidic fruit juices such as lime, lemon, or pineapple juice can also be used. The acid penetrates the meat and breaks down the protein, resulting in tender pork chops. 

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