These are the Vietnamese-style pork chops: thick, bone-in chops marinated in lemongrass, garlic, and fish sauce with enough sugar to caramelize, then grilled or pan-seared until the surface chars at the edges. Serve them over rice with quick pickles and nuoc cham on the side.
Ingredients
Serves 4.
- 4 bone-in pork chops, about 3/4 inch thick (about 1 1/2 lb / 680 g total)
- 3 tbsp minced lemongrass (tender inner core, about 2 stalks)
- 4 cloves garlic, minced
- 1 tbsp minced shallot
- 3 tbsp fish sauce
- 2 tbsp sugar
- 1 tbsp neutral oil, plus more for the grill or pan
- 1/2 tsp freshly ground black pepper
For serving: steamed jasmine rice, quick pickled carrots and daikon, nuoc cham (Vietnamese dipping sauce).
Method
- Prep the chops. Pat dry. If any chop is much thicker than the others, pound the thick ones gently to even them out — even thickness cooks evenly. Score the fat cap lightly so it does not curl on the grill.
- Marinate. Whisk the lemongrass, garlic, shallot, fish sauce, sugar, oil, and pepper in a large shallow dish. Add the chops, turn to coat, cover, and refrigerate. Marinate at least 2 hours; overnight is preferred. Thicker meat needs more time than thin slices.
- Bring to room temperature. Take the chops out of the fridge 25 minutes before cooking so they cook evenly.
- Grill or sear. Medium-high heat, oiled grates or a hot skillet with a thin film of oil. Cook about 5 minutes per side — resist moving them around so the surface caramelizes. If the sugar starts to burn before the inside is done, move to indirect heat or finish in a 375°F oven.
- Check doneness with a thermometer, not by color. Pork chops must reach 145°F (63°C) internal temperature, measured in the thickest part away from bone. Then rest 3 minutes before serving — the temperature holds and the juices settle.
- Serve over rice with pickles and nuoc cham on the side.
Tips and ingredient notes
- Bone-in, 3/4 inch: the bone adds flavor and the thickness keeps the interior juicy while the sugary marinade chars.
- Sugar management: the sugar caramelizes fast. If the outside darkens too quickly, drop the heat or finish in the oven rather than burning the marinade.
- No soy sauce: the marinade stays fish-sauce-pure here, matching the bun thit nuong profile.
Storage and food safety
Allergen note: contains fish (fish sauce). Pork chops must reach 145°F (63°C) internal temperature with a 3-minute rest (FoodSafety.gov). Never reuse marinade that touched raw pork unless boiled hard for at least 1 minute. Refrigerate leftovers promptly and use within 4 days.