Vietnamese Grilled Lemongrass Pork Chop with Broken Rice (Com Suon Nuong)
This classic Vietnamese dish includes pork chops marinated in Vietnamese spices served with broken rice, a fried egg, and fresh vegetables.
- Prep time
- 3 hr
- Cook time
- 45 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 lb pork chops
- 2 cloves garlic (minced)
- 2 stalks lemongrass (minced)
- 3 tbsp fish sauce
- 1 tbsp oyster sauce
- 1 shallot (minced)
- 3 tbsp vegetable oil
- 3 tbsp soy sauce
- 1 tbsp honey
- 1 tbsp brown sugar
- 2 stalks green onions (minced)
- 2 tbsp vegetable oil
- 1 cup broken rice
- 1 cucumber
- 1/4 cup pickled vegetables
- 1 tomato
- 2 fried eggs
Instructions
- 1
Mix the ingredients for the marinade (all the ingredients through brown sugar) in a small bowl. Add the pork chops and marinade to a ziploc bag. Marinate for 3 hours or overnight. I would highly recommend marinating it overnight for the best flavor.
- 2
Preheat oven to 375 degrees F.
- 3
Put a wire rack on a baking sheet. Place the marinated pork chops on top. Make sure to reserve the marinade. Bake for 15 minutes. Flip the pork chops over. Brush with the marinade and bake for another 15 minutes. The pork shop should be done when the internal temperature is 145 degrees F. The bake time will vary based on the thickness of the pork chop. Mine were thick (~1 inch thick), so I baked it for 30 minutes on each side. You can also pan fry or grill the pork chops, but I find the oven the easiest method.
- 4
While the pork chops are baking, cook the broken rice, fry your eggs, slice your cucumbers and tomatoes, and make your scallion oil. To make the scallion oil, heat vegetable oil over medium high heat for 1-2 minutes. Pour the oil over the green onions and set aside.
- 5
Serve pork chops with broken rice, cucumbers, tomatoes, pickled carrots & daikon, a fried egg, and Vietnamese dipping sauce.