Vietnamese Lemongrass Pork Chops (Cơm Sườn) – A juicy, aromatic, deeply savory pork chop that defines the Vietnamese rice plate.
Vietnamese lemongrass pork chops — cơm sườn — are one of the most iconic dishes in Vietnamese home cooking. They’re thin, deeply caramelized pork chops marinated in lemongrass, garlic, fish sauce, and a touch of sweetness, then grilled until golden and fragrant. Served over warm rice with scallion oil, pickles, and fresh vegetables, this is the rice plate you’ll find everywhere from street stalls to family kitchens.
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In This Recipe Guide
This version is intentionally simple, reliable, and built on real Vietnamese flavor logic. It’s the kind of recipe you’ll come back to whenever you want something bold, aromatic, and effortless
What Makes Vietnamese Lemongrass Pork Chops (Cơm Sườn) So Good
Cơm sườn is all about balance — savory, sweet, aromatic, and smoky. A few key elements make it unmistakably Vietnamese:
Lemongrass
Bright, citrusy, and essential for depth. Explore Lemongrass Prep Tips
Fish sauce
Adds savory backbone and umami. Shop our Favorite Fish Sauce
Sugar + caramel sauce (nước màu)
Creates the signature golden color and glossy finish.
Thin‑cut pork chops
Cook quickly and absorb the marinade beautifully.
When grilled, the edges char slightly, the fat renders, and the marinade caramelizes into a glossy, fragrant crust.
Ingredients You’ll Need
This recipe uses classic Vietnamese pantry staples. Click to shop our essential favorites:
- Bone‑in pork chops
- Lemongrass
- Garlic and shallots
- Fish sauce and soy sauce
- Sugar and honey
- Black pepper
- Optional nước màu for deeper color
Browse Pantry Guide & Shop for Vietnamese Kitchen Gear
These ingredients work together to create a marinade that’s savory, aromatic, and perfectly balanced.
How to Marinate Vietnamese Pork Chops
The marinade is where all the flavor happens. For best results:
Finely mince the lemongrass
The smaller the pieces, the more flavor you get.
Mix everything until the sugar dissolves
This helps the marinade cling to the meat.
Marinate at least 1 hour
Overnight is ideal — the flavor deepens and the pork becomes more tender.
Use thin‑cut chops
They cook quickly and caramelize beautifully.
How to Grill Vietnamese Lemongrass Pork Chops (Cơm Sườn)
You can use a grill pan, cast‑iron skillet, or outdoor grill.
Medium‑high heat
You want a strong sear without burning the sugar.
5–6 minutes per side
Just enough to develop color and cook through.
Let the chops rest
A few minutes helps the juices settle.
The result is a pork chop that’s juicy inside, caramelized outside, and incredibly fragrant.
Vietnamese Lemongrass Pork Chops (Cơm Sườn)
Equipment
- Cutting board & knife
- Mixing bowl
- Grill pan or outdoor grill
- Tongs
- Small saucepan
Ingredients
- 4 bone in pork chops about 1 inch thick
- 3 stalks lemongrass finely minced
- 4 cloves garlic minced
- 2 shallots minced
- 3 tablespoons fish sauce
- 2 tablespoons soy sauce
- 2 tablespoons sugar
- 1 tablespoon honey
- 1 tablespoon neutral oil
- 1 teaspoon black pepper
- 1 tablespoon thick caramel sauce or nước màu optional for color
Instructions
- Marinating overnight gives the pork the deepest flavor.
- For extra color, brush a small amount of caramel sauce on the chops during grilling.
- Serve with steamed rice, scallion oil, pickled carrots and daikon, and fresh cucumbers for a classic cơm sườn plate.
- Thinly sliced pork shoulder can be used instead of chops for a faster cooking option.
Notes
- Marinating overnight gives the pork the deepest flavor.
- For extra color, brush a small amount of caramel sauce on the chops during grilling.
- Serve with steamed rice, scallion oil, pickled carrots and daikon, and fresh cucumbers for a classic cơm sườn plate.
- Thinly sliced pork shoulder can be used instead of chops for a faster cooking option.
How to Serve Vietnamese Lemongrass Pork Chops (Cơm Sườn)
A proper cơm sườn plate includes:
- Steamed jasmine rice
- Scallion oil (mỡ hành)
- Pickled carrots and daikon (đồ chua)
- Sliced cucumbers and tomatoes
- A drizzle of nước chấm
This combination of hot, cold, fresh, and tangy is what makes Vietnamese rice plates so satisfying.
Vietnamese Bowls: A Modern, Everyday Way to Serve Cơm Sườn
Vietnamese rice plates naturally translate into modern bowls. The components are already built for it: warm rice, a juicy protein, fresh herbs, crisp vegetables, and a bright drizzle of nước chấm.
Layering lemongrass pork chops into a bowl keeps all the classic cơm tấm flavors but makes it flexible for weeknights, meal prep, or anyone who prefers a clean, modern bowl format. It’s the same flavor logic — just assembled in a way that fits how people cook and eat today.
Browse Related Lemongrass Vietnamese Bowl Recipes:
- Sheet Pan Bún Thịt Nướng (Lemongrass Pork) Bowl
- Vietnamese Lemongrass Meatballs for Parties and Easy Entertaining
- Seared Lemongrass Beef Bowl
- Explore More Bowls
Make-Ahead Tips
Cơm sườn is perfect for meal prep or hosting.
To prep ahead:
Marinate the pork up to 24 hours in advance.
To freeze:
Freeze the pork in the marinade for maximum flavor.
To reheat:
Warm gently in a skillet or air fryer to keep the edges crisp.
Cơm Sườn FAQ
Why did my pork chops get too dark?
The heat was too high or the sugar in the marinade caramelized too quickly. Use medium‑high heat and watch the edges closely.
Why are my pork chops dry?
Thin‑cut chops cook fast. Use bone‑in chops and avoid overcooking; pull them once they’re just cooked through.
Why didn’t my pork chops get good color?
Add a small spoon of nước màu or a touch of honey to deepen the caramelization.
Why is the lemongrass tough?
It wasn’t minced finely enough. The finer the mince, the more aromatic and tender it becomes in the marinade.
Can I use a skillet instead of a grill?
Yes. A cast‑iron skillet over medium‑high heat gives excellent color and caramelization.
