Vietnamese Lemongrass Pork Chops (Thit Heo Nuong Xa)
Easy Vietnamese lemongrass pork chops with a fragrant marinade, bold flavor, and beautifully caramelized edges you’ll love.
- Prep time
- 15 min
- Cook time
- 20 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 stalks lemongrass (finely chopped)
- 1 Thai shallots (sliced)
- 2 cloves garlic (sliced)
- ½ tsp black peppercorns
- 1 tbsp fish sauce
- 1 tbsp oyster sauce
- 1 tbsp oil
- ½ tbsp sugar
- 3 pork chops
Instructions
- 1
Thinly slice the lemongrass, roughly chop the Thai shallot, and slice the garlic to make pounding easier.
- 2
Add the lemongrass to a mortar and pestle and pound until starting to break down. Add shallots, garlic, and black peppercorns, and continue pounding to a coarse paste.
- 3
Transfer the paste to a bowl. Mix in fish sauce, oyster sauce, sugar, and oil until evenly combined.
- 4
Add the pork chops and toss to coat well. Cover and marinate in the fridge for at least 1 hour (up to 4 hours for deeper flavor).
- 5
Heat a grill or grill pan over medium heat. Grill the pork chops for about 3–4 minutes per side, until cooked through.