Vietnamese Pork Chops (Sườn Nướng)

Name: Vietnamese Pork Chops (Sườn Nướng)
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6 servings
Ingredients: 2 lb bone-in pork chops, about 1-inch thick; 3 tbsp granulated sugar; 2 tbsp soy sauce, preferably low-sodium; 2 tbsp fish sauce; 4 tbsp neutral cooking oil like canola or vegetable; 6 tbsp fresh lemongrass, tender parts only, minced; 2 tbsp garlic cloves, minced; 2 tbsp shallots, finely minced; 1 ripe tomato, sliced into wedges; 1 cucumber, sliced into rounds or half-moons; 6 leaves green leaf lettuce, washed and dried; 3 tbsp scallion oil (mỡ hành) or chopped scallions in oil; 3 tbsp Vietnamese dipping sauce (nước chấm); kosher salt for scrubbing

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.

VietnameseAsianDinnerMeal PrepGrillingPork

Prep15 min

Cook20 min

Total35 min

Servings6

Difficultyeasy

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.