Classic Vietnamese Sweet and Savory Grilled Lemongrass Pork Chop (Suon Nuong Sa)
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Video Recipe: Classic Vietnamese Sweet & Savory Grilled Lemongrass Pork Chop Recipe
What is Sườn Nướng Sả
Sườn Nướng Sả is Vietnamese grilled lemongrass pork chop. Pork chops are first marinated in a blend of lemongrass, fish sauce, oyster sauce, sugar, honey, garlic, and black pepper, then grilled to perfection. The result is a caramelized, smoky exterior with tender meat with the perfect balance of sweet and savory flavors. For an optional beautiful and aromatic finish, the pork chops are traditionally brushed with scallion oil (Mở Hành).
You will often find these Vietnamese pork chops in a popular rice dish called Cơm Tấm.
If you don't have a BBQ grill or don't feel like cooking outside, no worries. You can also make this on the stovetop. Instructions are included below. It's the same great flavor, minus the smoky flavor.
Classic Vietnamese grilled lemongrass pork chop served with steamed rice, tomatoes, cucumbers and fried egg
What You Will Need
Pork chops — I like to use bone-in pork chops for the best possible flavor. Bone-in pork chops also keep the meat moist and tender. You can also use thinly sliced pieces of pork shoulder and thread them on skewers to prevent them from falling through the grill grates.
Lemongrass — This is the main ingredient that gives this pork chop recipe its wonderful floral aroma and flavor. If you cannot find fresh lemongrass, you can use frozen pre-ground lemongrass. It is usually stored in the freezer section of Asian grocery stores.
Garlic — Because we love garlic.
Fish sauce — The salt of Southeast Asia that provides a salty umami flavor. I like to use Viet Huong Three Crabs brand. You can use other brands, but keep in mind that they may differ in the level of saltiness.
Oil — Oil works as an emulsifier in the marinade. It also prevents the pork chops from sticking and burning on the grill.
Sugar and honey — I like to use a combination of sugar and honey to sweeten the marinade.
Vietnamese pork chop marinade: fish sauce, oyster sauce, sugar, honey, green onions, garlic ground black pepper, and oil
Pork Marinade and Grilling
This marinade can be doubled or tripled if you plan to make a lot. You can also make it advance as it lasts for up to 5 days in the fridge.
The marinade is not limited to pork. Use the marinade with other proteins such as chicken, tofu, and beef. This works great with meal planning!
If you are in a rush, marinate the pork chops for at least 30 minutes. For the absolute best results, marinate the pork overnight in the fridge.
I’m using thick cuts, bone-in pork chops that I purchased from Costco. They are over 1 inch in thickness. These will cook on medium-high heat for about 10 minutes per side. Thinner cuts (less than 1 inch) will take less time, and cuts without bones will cook up lesser time.
Classic Vietnamese Sweet & Savory Grilled Lemongrass Pork Chop
Helpful Tips & Tricks
Which Part of Lemongrass to Use and How to Cut
If you opt to use fresh lemongrass, use only the bottom third of the lemongrass stalk where it is mostly white. Slice this part of the lemongrass into thin circles, then further chop it up into finer pieces.
For those who absolutely do not like to eat lemongrass because it’s too woody but still love the aroma, there is an option for you too. Keep them whole and give them a light smash. This will release its aroma and flavor. Grill the lemongrass with the pork chops then simply toss the lemongrass away afterward. This way, you can enjoy lemongrass without actually eating it.
In Vietnam, food vendors would use a basting brush that is made up of several stalks of smashed lemongrass stems for this very reason.
Don’t discard the rest of the lemongrass stalk. Save them to flavor broth such as Vietnamese spicy beef noodle soup (Bún Bò Huế).
Prevent Pork Chop from Curling
Pork chops tend to curl, which prevents even cooking and caramelization. To prevent the pork chop from curling while grilling, snip with scissors the layer of fat that runs along the outside edge of the pork chop before marinating.
Sweetened Condensed Milk
Some people like to use sweetened condensed milk in place of honey in the recipe, which works great especially when you have leftover condensed milk from making Vietnamese coffee.
Not only does the condensed milk provides sweetness, but the milky component tenderizes the pork chop. This works very well when you marinating the pork chops overnight.
Bone-in pork chops works the best. Marinate at least 30 minutes or overnight in the fridge for better results.
Stove Top Instructions
If you don’t want to grill the pork chops, you certainly can pan fry the pork chops on the stovetop. Lightly dust the pork chops with corn starch first and dust off the excess.
If you don't have corn starch, substitute with all-purpose flour, tapioca starch, or potato starch.
The thin layer of starch absorbs the excess moisture to prevent hot oil splatter when frying. It also provides a nice crispy crust. Pan frying will take less time than grilling, about four minutes per side.
What to Serve with Vietnamese Pork Chops
Enjoy these delicious grilled pork chops with steamed rice, fresh cucumbers, tomatoes and a fried egg for a complete me.
If you want a sauce to drizzle over the steamed rice, you can use soy sauce, Maggi seasoning sauce, or the iconic Vietnamese dish sauce dipping sauce (Nước Chấm).
Other Recipes to Try with Grilled Pork
If you have left over pork chops, slice up the leftover pork chops and add them to Vietnamese sandwiches (Bánh Mì) or rice noodle salad bowls (Bún Thịt Nướng).
Vietnamese Grilled Lemongrass Pork Chop Recipe (Sườn Nướng)
Ingredients
Instructions
- Marinate pork chops with fish sauce, oyster sauce, sugar, honey, black pepper, lemongrass, garlic, whites of green onions, and oil (1 tablespoon) for 30 minutes or overnight in the fridge for better results.
- Grill about 10 minutes per side at medium-high heat or 400°F for thick cuts (over 1 inch in thickness). Grill for 8 minutes per side for thinner cuts.
- Make the scallion/green onion oil: Add greens of green onions and remaining oil (1 tablespoon) in a microwave-safe bowl. Microwave on high for one minute. Set aside.
- Brush with scallion oil for a beautiful finish and amazing aroma. Serve with steamed rice, a fried egg, thinly sliced cucumbers and tomatoes. Drizzle with soy sauce, Maggi seasoning, or Vietnamese dipping sauce (Nước Chấm).
Nutrition Facts
Calories
384Fat
21 gSat. Fat
5 gCarbs
11 gFiber
0 gNet carbs
11 gSugar
9 gProtein
36 gSodium
1139 mgCholesterol
117 mgThe values provided should be considered estimates. Factors such as brands purchased, natural variations in fresh ingredients, etc. will change the nutritional information in any recipe. To obtain accurate nutritional information for a recipe, use your preferred nutrition calculator to determine nutritional information with the actual ingredients and quantities used.
