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.
Equipment
- Measuring cups and spoons
- Cutting board and knife
- Mortar and pestle (or food processor)
- Large mixing bowl
- Grill or grill pan
- Tongs
Ingredients
- 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
- Thinly slice the lemongrass, roughly chop the Thai shallot, and slice the garlic to make pounding easier.
- 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.
- Transfer the paste to a bowl. Mix in fish sauce, oyster sauce, sugar, and oil until evenly combined.
- 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).
- Heat a grill or grill pan over medium heat. Grill the pork chops for about 3–4 minutes per side, until cooked through.
Video
Nutrition Facts
Vietnamese Lemongrass Pork Chops (Thit Heo Nuong Xa)
Amount per Serving
Calories
413
% Daily Value*
Fat
21
g
32
%
Saturated Fat
5
g
31
%
Trans Fat
0.2
g
Polyunsaturated Fat
4
g
Monounsaturated Fat
10
g
Cholesterol
135
mg
45
%
Sodium
1050
mg
46
%
Potassium
908
mg
26
%
Carbohydrates
9
g
3
%
Fiber
0.2
g
1
%
Sugar
3
g
3
%
Protein
44
g
88
%
Vitamin A
13
IU
0
%
Vitamin C
1
mg
1
%
Calcium
38
mg
4
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Notes
- Nutrition information is provided as a courtesy and should be considered approximate.