Vietnamese Lemongrass Pork Chops (Cơm Sườn)
A classic Vietnamese grilled pork chop marinated with lemongrass, fish sauce, garlic, and a touch of sweetness. Juicy, aromatic, and deeply savory, these chops are perfect over rice with scallion oil, pickles, and fresh herbs. An essential Vietnamese recipe that delivers bold flavor with minimal effort
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.