Vietnamese Grilled Lemongrass Pork Chops (Thit Heo Nuong Xa)

Step 1

Combine all the marinade ingredients with the pork and leave covered or in a plastic bag in the fridge for as long as you can! 24 hours is great, 4 hours minimum.

Step 2

Once marinated, heat a BBQ grill or a skillet pan. Cook the pork chops for about 4-5 minutes per side (depending how thick your chops are) a thicker chop may take 5-7 per side. My chops were about 1-inch (2.5cm) thick.

Step 3

Leave the chops to rest for 2 minutes before serving.

Step 4

Boil the water and when hot, pour over the sugar. Add the fish sauce and vinegar and whisk until the sugar is dissolved. Add the garlic and chilli and stir. Leave to cool to room temperature. You can store in a jar in the fridge for up to 2 months.

Step 5

Make a simple salad with cucumber, tomato, cilantro and mint. Serve a little cooked broken rice (or Jasmine rice) alongside the salad and the little Nước chấm dipping sauce on the side in individual bowls per person.