Vietnamese Pork Chop: A Delicious and Authentic Recipe

Vietnamese Pork Chop, or s??n n??ng, is a dish that will transport your taste buds straight to the bustling streets of Saigon. Imagine sinking your teeth into a perfectly grilled, incredibly flavorful pork chop, marinated in a symphony of sweet, savory, and umami notes. It’s a culinary experience that’s both deeply satisfying and surprisingly easy to recreate at home!

This iconic dish holds a special place in Vietnamese cuisine, often enjoyed as a comforting and affordable meal. You’ll find it served everywhere from humble street food stalls to upscale restaurants. The beauty of Vietnamese Pork Chop lies in its simplicity and the harmonious blend of ingredients that create such a complex and delicious flavor profile. The marinade, typically a combination of fish sauce, soy sauce, garlic, shallots, sugar, and sometimes lemongrass or other aromatics, infuses the pork with a depth of flavor that’s simply irresistible.

People adore this dish for so many reasons. The tender, juicy pork, the slightly charred edges from the grill, and the explosion of flavors in every bite make it a truly unforgettable experience. It’s also incredibly versatile. Serve it with steamed rice, a fried egg, and a side of pickled vegetables for a classic Vietnamese meal, or get creative and use it in sandwiches or salads. No matter how you choose to enjoy it, this Vietnamese Pork Chop recipe is guaranteed to become a new favorite!

this Recipe

Ingredients:

• For the Pork Chops:
• 4 bone-in pork chops, about 1 inch thick
• 2 tablespoons fish sauce
• 2 tablespoons soy sauce
• 2 tablespoons brown sugar, packed
• 1 tablespoon minced garlic
• 1 tablespoon minced shallots
• 1 teaspoon ground black pepper
• 1/2 teaspoon five-spice powder
• 1 tablespoon vegetable oil
• For the Nuoc Cham (Dipping Sauce):
• 3 tablespoons fish sauce
• 3 tablespoons lime juice, freshly squeezed
• 3 tablespoons water
• 1-2 tablespoons sugar, depending on your preference
• 1 clove garlic, minced
• 1 red chili, finely chopped (optional)
• 1 tablespoon shredded carrot (optional, for garnish)
• For Serving:
• Cooked white rice, preferably jasmine rice
• Sliced cucumber
• Pickled carrots and daikon (Do Chua)
• Chopped scallions
• Fresh cilantro sprigs

Marinating the Pork Chops:

Okay, let’s get started! The key to amazing Vietnamese pork chops is a flavorful marinade. This is where all the magic happens, so don’t skip this step!

1. In a medium bowl, whisk together the fish sauce, soy sauce, brown sugar, minced garlic, minced shallots, ground black pepper, and five-spice powder. Make sure the brown sugar is fully dissolved. This is your marinade!
2. Place the pork chops in a large resealable plastic bag or a shallow dish. Pour the marinade over the pork chops, ensuring they are evenly coated.
3. Massage the marinade into the pork chops with your hands. This helps the flavors penetrate the meat.
4. Seal the bag or cover the dish with plastic wrap. Marinate the pork chops in the refrigerator for at least 2 hours, or preferably overnight. The longer they marinate, the more flavorful and tender they will be. I usually aim for at least 4 hours, but overnight is truly the best.

Preparing the Nuoc Cham:

While the pork chops are marinating, let’s whip up the Nuoc Cham. This dipping sauce is the perfect balance of sweet, sour, salty, and spicy, and it really elevates the whole dish. Don’t be afraid to adjust the ingredients to your liking!

1. In a small bowl, combine the fish sauce, lime juice, and water.
2. Add the sugar and stir until it is completely dissolved. Taste and adjust the sweetness as needed. Some people prefer a sweeter sauce, while others like it more tart.
3. Stir in the minced garlic and chopped red chili (if using).
4. If you’re using shredded carrot, add it to the sauce for a bit of color and texture.
5. Set the Nuoc Cham aside. The flavors will meld together as it sits. You can also refrigerate it until you’re ready to serve.

Cooking the Pork Chops:

Now for the main event: cooking the pork chops! You have a few options here – grilling, pan-frying, or even baking. I personally prefer grilling or pan-frying for that nice sear, but baking works too if you’re short on time.

Grilling:

1. Preheat your grill to medium-high heat. Make sure the grates are clean and lightly oiled to prevent sticking.
2. Remove the pork chops from the marinade and discard the marinade.
3. Grill the pork chops for about 4-5 minutes per side, or until they are cooked through and have a nice char. The internal temperature should reach 145°F (63°C). Use a meat thermometer to ensure they are cooked properly.
4. Let the pork chops rest for a few minutes before serving. This allows the juices to redistribute, resulting in a more tender and flavorful chop.

Pan-Frying:

1. Heat the vegetable oil in a large skillet over medium-high heat.
2. Remove the pork chops from the marinade and discard the marinade.
3. Carefully place the pork chops in the hot skillet, making sure not to overcrowd the pan. You may need to cook them in batches.
4. Cook for about 4-5 minutes per side, or until they are cooked through and have a nice golden-brown crust. Again, the internal temperature should reach 145°F (63°C).
5. Let the pork chops rest for a few minutes before serving.

Baking:

1. Preheat your oven to 400°F (200°C).
2. Line a baking sheet with parchment paper.
3. Remove the pork chops from the marinade and discard the marinade.
4. Place the pork chops on the prepared baking sheet.
5. Bake for about 20-25 minutes, or until they are cooked through. The internal temperature should reach 145°F (63°C).
6. Let the pork chops rest for a few minutes before serving.

Assembling and Serving:

Alright, the pork chops are cooked, the Nuoc Cham is ready, and now it’s time to assemble! This is the fun part where you get to create your own delicious plate.

1. Place a generous serving of cooked white rice on a plate.
2. Arrange the grilled, pan-fried, or baked pork chops on top of the rice.
3. Garnish with sliced cucumber, pickled carrots and daikon (Do Chua), chopped scallions, and fresh cilantro sprigs.
4. Serve immediately with the Nuoc Cham dipping sauce on the side.
5. Enjoy! Don’t be shy about dipping those pork chops generously in the Nuoc Cham. That’s where the magic happens!

Tips and Variations:

Want to customize this recipe to your liking? Here are a few ideas:

• Spice it up: Add more chili to the Nuoc Cham or sprinkle some red pepper flakes on the pork chops before cooking.
• Make it sweeter: Add more sugar to the Nuoc Cham or use honey instead of brown sugar in the marinade.
• Add some veggies: Serve with stir-fried vegetables like bok choy or green beans.
• Use different cuts of pork: While pork chops are traditional, you can also use pork tenderloin or pork shoulder. Just adjust the cooking time accordingly.
• Make it ahead: The pork chops can be marinated up to 24 hours in advance. The Nuoc Cham can also be made ahead of time and stored in the refrigerator.

I hope you enjoy this recipe for Vietnamese pork chops! It’s one of my favorites, and I’m sure it will become one of yours too. Happy cooking!

Conclusion:

This isn’t just another pork chop recipe; it’s a culinary journey to the vibrant streets of Vietnam, right in your own kitchen. The explosion of flavors – the savory marinade, the hint of sweetness, and the fragrant herbs – all combine to create a truly unforgettable dining experience. Trust me, once you’ve tasted this Vietnamese pork chop, you’ll be adding it to your regular rotation. It’s that good!

But why is this recipe a must-try? Beyond the incredible taste, it’s surprisingly simple to make. The marinade comes together in minutes with ingredients you likely already have in your pantry. And the cooking process? Straightforward and foolproof. You don’t need to be a seasoned chef to achieve restaurant-quality results. This recipe is perfect for a weeknight dinner, a weekend barbecue, or even a special occasion. It’s versatile, delicious, and guaranteed to impress.

Now, let’s talk serving suggestions. The classic accompaniment is, of course, steamed jasmine rice. The fluffy rice perfectly soaks up all the delicious juices from the pork chop. But don’t stop there! A side of pickled vegetables, like carrots and daikon radish, adds a refreshing crunch and tangy counterpoint to the richness of the pork. A simple cucumber salad with a light vinaigrette is another excellent choice. And for a truly authentic experience, serve it with a fried egg on top – the runny yolk adds an extra layer of richness and flavor.

Feeling adventurous? Here are a few variations to try. For a spicier kick, add a pinch of red pepper flakes to the marinade. Or, if you prefer a sweeter flavor, increase the amount of honey or brown sugar. You can also experiment with different cuts of pork. While this recipe is specifically designed for pork chops, it also works well with pork tenderloin or even pork belly. Just adjust the cooking time accordingly.

Another fun variation is to grill the pork chops instead of pan-frying them. The smoky char from the grill adds a whole new dimension of flavor. Just be sure to marinate the pork chops for at least 30 minutes before grilling to ensure they stay moist and tender.

I’m so confident that you’ll love this recipe that I urge you to try it as soon as possible. Don’t be intimidated by the seemingly exotic ingredients – they’re all readily available at most grocery stores. And once you’ve gathered everything, the rest is a breeze.

I truly believe that food is meant to be shared, so I encourage you to make this Vietnamese pork chop for your family and friends. Gather around the table, enjoy the delicious flavors, and create lasting memories.

But most importantly, I want to hear about your experience! Did you try the recipe? What did you think? Did you make any variations? Share your thoughts and photos in the comments below. I’m always eager to learn from my readers and see how you’ve put your own spin on my recipes. Your feedback is invaluable and helps me create even better content in the future. So, go ahead, give this recipe a try, and let me know what you think. Happy cooking! I can’t wait to hear from you!