Wednesday, July 30, 2008

Vietnamese Grilled Lemongrass Pork Chops (Suon Nuong Xa)


Vietnamese Grilled Lemongrass Pork Chops (Suon Nuong Xa)(Yields 2 Entrée Portions)
  • 1 lb (4 thin slices) center-cut loin pork chops, bone in
  • Vietnamese fish sauce to taste
  • Fine sea salt & freshly cracked black pepper to taste
  • 1 tbsp granulated sugar
  • 2 stalks fresh lemongrass, minced
  • 1 shallot, minced
  • 1 clove garlic, minced
  • 1 Bird’s eye chili, seeded & minced
  • Drizzle of extra virgin olive oil
Marinate pork chops with ingredients for at least a couple hours. These chops are best grilled over hot charcoal, but a really hot oven broiler or pan will do in a squeeze. I served them with hot jasmine rice, a fried egg, sliced tomato and sweet pepper. Garnish rice and chops with fried scallion and drizzle generously with dipping sauce right before eating.

17 comments:

KrisChau said...

oh my favorite!!

Wandering Chopsticks said...

Ah, made this last week. Will have to post my recipe soon so I can remember to link to yours. Yours looks way prettier though. :)

Tia said...

Kris - Mine, too! :)

WC - All your dishes look good and love your detailed tutorials!

Zen Chef said...

I had that in a vietnamese restaurant in chinatown just a few days ago. Yum! Love it! All your food looks so beautiful Tia. Love coming here.

Tia said...

Thanks, zen chef! I'm jealous--NYC's Chinatown has the best food!

Nam said...

ngon wa lam em them! :-)

[eatingclub] vancouver || js said...

The pork chops looks delicious! Will have to make this at home one of these days as this is the kids' favourite.

Tia said...

Nam - Cám ơn em. :)

Eatingclub - For some reason, this dish is always a big hit with kids. My sister always marinate the chops at night, after the kids are in bed, so that she can just throw it on the grill for tomorrow's dinner. Super easy!

Boune said...

Hi Tia,

I've been reading all your recipes for a while and I've done some at home. I tried this one yesterday evening with my Mum and my husband. I served them with a bowl of rice and some vegetables. I cut them after having grilled them into small pieces, so we've mixed them with the rice, the nuoc cham and the vegetables, we really liked it. Thanks for this recipe.

Tia said...

Hi Boune!

I'm glad you liked it. :) Thanks for visiting, and I hope to see some of your photos from the Vietnam vacation. ;)

Boune said...

Hi Tia,

It's my turn to tell you thanks to visiting me, you understand a bit of French ? I'll post my pictures pretty soon, hope next week. It was a wonderful trip. From which part are you ?

Tia said...

Boune - Je comprends le français un peu. :) I'm from Hue, VN and now live in Boston, US. Maybe I will post photos from my Vietnam trip when I have time next week as well. Ayez un bon week-end! ;)

Gia said...

This looks amazing! I found your site while doing a little research for "family" meal at work. I am going to make a cold noodle salad topped with lemongrass pork. I will have to look over your site in depth but the photos that I have seen so far are phenomenal! I'm Chinese but was born in Saigon. Both my parents were also born in Saigon so even though I grew up on Guam, Vietnamese food was a constant...as was Chinese and Chamorro. Thanks for the lovely photos and happy memories. I'm sure to be a constant visitor.

Best Wishes,

Gia

Tia said...

Thanks, Gia, for your kind words. :)

Josh said...

Fantastic! Thanks so much! Grilled it on the big green egg with great success.

Christine said...

what would use instead of fish sauce? I really want to make this recipe I just don't like the smell or taste of fish sauce. Thank you.

Tia said...

Christine - soy sauce would be a great substitute!