Vietnamese cooks really know the secret to excellent caramelized grilled and broiled meats. The combination of delicate lemongrass with salty fish sauce, garlic, and palm sugar is irresistible. I can see why this dish is so beloved in Vietnam.

Thit Heo Nuong Xa – Grilled Lemongrass Pork Chops

This dish takes no time at all. It is usually served with white rice or noodles, a fried egg, and the ever-present vegetable platter and nuoc cham dipping sauce.

5 from 1 vote

Print Pin

Course: Brunch, Lunch, Main Course

Cuisine: Southeast Asian, Vietnam

Prep Time: 25

Cook Time: 5

Marinate: 1

Total Time: 1 25

Servings:

Author: My Hungry Traveler

Equipment

Food processor or mortar and pestle
Plastic freezer bag

Ingredients

1½ tsp White pepper (or black)
1 pinch Kosher salt
1 large Shallot, roughly chopped
4 cloves Garlic, crushed
3 stalk Lemongrass, bottom 6-inches, outer leaves discarded, sliced vertically and then into 1-inch pieces
3 oz Palm sugar, cut and crushed with a heavy pan (dark brown sugar OK)
¼ cup Asian fish sauce
2 tbsp Vegetable oil
1½ lb Thin-cut pork chops, with or without bones.
1 RECIPE Nuoc Cham with shredded carrots
1 large Cucumber, sliced

US Customary – Metric

Instructions

Prepare Marinade – Add salt, lemongrass, palm sugar, garlic, shallot, and pepper to a food processor and process into a rough paste. Add fish sauce and oil. Pulse a few times to mix.
Marinate Pork – Put pork chops in a Ziploc bag and pour marinade into the bag. Squeeze out air, seal, and massage marinade into the meat. Set on counter to marinate anywhere from 30 minutes to 4 hours. Pork may be marinated for up to 12 hours in the refrigerator.
Grill – Heat ½ of a grill to very hot with the cover closed for 10 minutes. Grill pork chops over high heat, 5 to 6 minutes total. If any seem to be too charred, move to cool side of the grill. Serve with white rice, sliced cucumber and nuoc cham.