Grilled Vietnamese Pork Chops


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The first time I had Grilled Vietnamese Pork Chops, I fell in Love! Truly the best sweet and spicy combination I have had the pleasure of tasting.  Everyone knows that Pho is pretty famous in Vietnamese cuisine, but many people do not know how delicious their rice platters are, especially with pork chop taking center stage.  Vietnamese pork chops are best served over a bed of broken or jasmine white rice, garnished with pickle daikon and carrots along with lettuce and cucumbers slices.


  • 3 Stalks of Green Onion
  • 3 Bulbs of Shallots
  • 1/2 Cup of Chopped green onion stalk
  • 1/2 Cup of finely minced Lemon Grass
  • 1-2 lbs. of thin sliced Pork Chop (preferrably bone-in)
  • 3 tbsp. White Sugar
  • 3 tbsp. Fish sauce
  • 1 tbsp. Kikkoman or Lee Kum Kee Soy Sauce
  • 1/2 tbsp. Dark Soy or Molasses
  • 2 tbsp Honey
  • 1 tsp. black pepper
  • 1/2 Cup of vegetable oil for marinade
  • 1/2 Cup of Vegetable oil for Scallion Oil
  • up to 1/2 a cup of minced thai chilis(optional)


Step 1

Make the marinade! Combine fish sauce, white sugar, soy sauce, dark soy sauce, honey, black pepper, minced lemongrass, shallots, minced thai chilis (optional) green onion stalk, and 1/3 cup of vegetable oil. Mix well in a large bowl.

Step 2

Place the pork chops in the bowl with the marinade and mix well for a few minutes. Cover the bowl and refrigerate overnight.

Step 3

Once you are done marinating, and let it rest on the counter while you prepare the grill. Preheat your grill with the highest setting. If you have a thermometer on the grill, make sure the grill is at least heated to 400f to 450f.

Step 4

Place the pork chops on the grill and cook on the highest settting uncovered. 4-5 Minutes on each side ( this depends how thin or thick your chops are. Do not over cook.

Step 5

Remove from heat, and let it rest for 5-8 minutes before serving.

Step 6

Make Scallion Oil: While you are waiting for the pork chops to rest. Add 1/2 cup of vegetable oil in a skillet and heat up hot enough to almost fry. Add the chopped green onion into the oil, stir and take off the heat. The green onion will infuse the oil. Drizzle this oil on top of the pork chops. This can also be done ahead of time.

Step 7

Make the Dipping Sauce(nuoc nam): Combine 2 tbsp of brown sugar, 2-4 tbsp. of fish sauce(depending on taste), 6 tbsp. of warm water, half a lime, 1 tsp of chilli paste (sambal olek) This can also be done ahead of time

Step 8

Best served over a bed of broken or jasmine white rice, garnished with pickle daikon and carrots along with lettuce and cucumbers slices.

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