Vietnamese Pork Chops (Sườn Nướng)
Lemongrass-Marinated Vietnamese Pork Chops
These fragrant pork chops get their incredible depth from an overnight soak in lemongrass, fish sauce, and garlic — a marinade that caramelizes beautifully whether you grill, pan-fry, or bake them. Served alongside crisp vegetables and a tangy dipping sauce, it's Vietnamese comfort food that delivers serious flavor with surprisingly simple technique.
Vietnamese pork chops exist in a perfect world where sweet meets savory, where tender meat carries the aromatic punch of lemongrass and garlic in every bite. This isn't the heavily sauced, sticky-sweet version you might find at some restaurants — it's the home-style approach that Vietnamese families have perfected over generations.
The magic happens in that overnight marinade, where fish sauce provides umami depth while sugar creates those gorgeous caramelized edges when the chops hit heat. Fresh lemongrass — not the dried stuff — infuses everything with its citrusy, almost floral fragrance that makes the whole kitchen smell incredible. The technique is forgiving too: whether you fire up the grill, use a cast iron pan, or go the oven route, these chops deliver.
What makes this meal complete is the contrast — warm, richly flavored pork alongside cool cucumber slices, crisp lettuce, and ripe tomato. Add some steamed jasmine rice, a drizzle of scallion oil, and that essential dipping sauce, and you've got Vietnamese comfort food that satisfies on every level. It's the kind of dinner that feels special enough for guests but simple enough for a Tuesday night.
Ingredients
- 2 lbbone-in pork chops, about 1-inch thick
- kosher salt for scrubbing
Marinade
- 3 tbspgranulated sugar
- 2 tbspsoy sauce, preferably low-sodium
- 2 tbspfish sauce
- 4 tbspneutral cooking oil like canola or vegetable
Marinade Aromatics
- 6 tbspfresh lemongrass, tender parts only, minced
- 2 tbspgarlic cloves, minced
- 2 tbspshallots, finely minced
Veggies & Garnish
- 1 ripe tomato, sliced into wedges
- 1 cucumber, sliced into rounds or half-moons
- 6 leavesgreen leaf lettuce, washed and dried
- 3 tbspscallion oil (mỡ hành) or chopped scallions in oil
- 3 tbspVietnamese dipping sauce (nước chấm)
Instructions
- Give the pork chops a quick rinse under cold running water, then scrub them gently with salt to remove any bone fragments or surface impurities. Pat them completely dry with paper towels — this step helps the marinade adhere better.
- Whisk together the sugar, soy sauce, fish sauce, and oil in a medium bowl until the sugar completely dissolves. Stir in the minced lemongrass, garlic, and shallots — these aromatics are what make this marinade special.
- Place the pork chops in the marinade, turning to coat thoroughly, then transfer to a sealed container or zip-top bag. Refrigerate for at least 3 hours, though overnight is ideal for maximum flavor penetration.⏱ 3 hrs
- Pull the chops from the marinade and let the excess drip off, but keep those precious aromatic bits clinging to the meat — they'll caramelize beautifully during cooking. Discard the remaining liquid.
- For grilling: Start with high heat to get a good sear and caramelization, then reduce to medium heat and flip the chops every few minutes until they reach an internal temperature of 145°F. The sugars in the marinade can burn quickly, so watch them closely.
- For pan-frying: Work in batches to avoid crowding — cook 1-2 chops at a time in a medium to medium-high heat skillet until they hit 145°F internally. The rendered fat and caramelized bits make an excellent pan sauce if you deglaze afterward.
- For oven cooking: Bake at 375°F for 15-20 minutes until the internal temperature reaches 135°F, then switch to broil and flip occasionally until you hit the final 145°F. This gives you tender meat with a beautifully caramelized exterior.⏱ 20 min
- Arrange the chops on a platter with steamed jasmine rice, the fresh vegetables, scallion oil, and dipping sauce on the side. The contrast of warm, savory pork with cool, crisp vegetables is what makes this meal so satisfying.
Tips & Tricks
- Salt-scrubbing the pork chops removes any bone dust and surface impurities — it also helps the marinade penetrate better than just a rinse.
- Don't skip the overnight marinating time if you can help it; the lemongrass needs those hours to really work its way into the meat.
- Keep those aromatic bits from the marinade clinging to the chops when you cook them — they're flavor gold and create the best caramelized crust.
- Watch the heat carefully since the sugar in the marinade can go from beautifully caramelized to burnt in seconds.
- If pan-frying, save the fond in the pan and deglaze with a splash of water or rice wine for an instant sauce.
Frequently Asked Questions
Can I use dried lemongrass instead of fresh?
Fresh is really worth seeking out here, but if you must use dried, rehydrate 3 tablespoons in warm water for 20 minutes, then mince finely. The flavor won't be quite as bright and fragrant.
How long can I marinate these pork chops?
Minimum 3 hours, but overnight (8-12 hours) is ideal. Don't go beyond 24 hours as the fish sauce can make the meat too salty and the texture can become mushy.
What if I don't have fish sauce?
Fish sauce is really essential to the authentic flavor profile, but in a pinch you can substitute with extra soy sauce plus a pinch of anchovy paste or Worcestershire sauce. The result won't be the same, but it'll still be tasty.
Can I make these ahead for meal prep?
Absolutely — the cooked chops reheat beautifully. Store them in the fridge for up to 4 days and reheat gently in a covered pan with a splash of water, or microwave covered to prevent drying out.