Vietnamese Grilled Lemongrass Pork Chops Thit Heo Nuong Xa Recipes

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VIETNAMESE GRILLED LEMONGRASS PORK CHOPS (THIT HEO NUONG XA)



Vietnamese Grilled Lemongrass Pork Chops (Thit Heo Nuong Xa) image

These fragrant lemongrass pork chops are succulent, sweet and the essence of Vietnamese cuisine. Grilling gives an authentic pop of char to these unique South East Asian delights.

Provided by Lee

Categories     Main Course

Time P1DT30m

Number Of Ingredients 21

4 pork chops ((thin chops, bone in))
2 lemongrass stalks ((white parts only, very finely chopped))
3 stems cilantro ((stems only, chopped))
3 tbsp soy sauce
2 Thai chillies ((finely sliced))
1 tbsp peanut oil ((or vegetable/canola))
1 tbsp rice wine ((or Chinese cooking wine))
1 tbsp sugar
1 tbsp fish sauce
½ tsp white pepper
½ cup Sugar
200 ml boiling water
100 ml fish sauce
200 ml white vinegar
3 garlic cloves ((very finely chopped))
1 Thai chilli ((very finely chopped))
1 cucumber ((seeded and cut into slices))
2 tomatoes ((chopped into large pieces) or 1 cup cherry tomatoes (halved))
2 tbsp cilantro ((chopped))
2 tbsp mint ((chopped))
2 cups broken rice ((cooked))

Steps:

  • 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.
  • 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.
  • Leave the chops to rest for 2 minutes before serving.

Nutrition Facts : Calories 744 kcal, Carbohydrate 110 g, Protein 40 g, Fat 14 g, SaturatedFat 4 g, Cholesterol 90 mg, Sodium 3146 mg, Fiber 3 g, Sugar 32 g, ServingSize 1 serving

VIETNAMESE GRILLED LEMONGRASS PORK CHOP (THIT HEO NUONG XA)



Vietnamese Grilled Lemongrass Pork Chop (Thit Heo Nuong Xa) image

Make and share this Vietnamese Grilled Lemongrass Pork Chop (Thit Heo Nuong Xa) recipe from Food.com.

Provided by gailanng

Categories     Pork

Time 6h8m

Yield 4 serving(s)

Number Of Ingredients 11

4 pork chops, bone-in, about 1 inch thick
3 tablespoons sugar
3 tablespoons garlic
3 tablespoons shallots
2 stalks lemongrass, trimmed and roughly chopped
1/2 teaspoon fresh ground black pepper
1 1/2 tablespoons dark soy sauce
2 tablespoons fish sauce
2 tablespoons olive oil
salt
fresh cilantro, chopped (garnishment)

Steps:

  • Using a mini food processor, pulse the sugar, garlic, shallot and lemongrass to a mince-like texture. Add the pepper, soy sauce, fish sauce and oil; process to combine well.
  • Place the pork chops in a large zip-lock bag and pour the marinade to coat. Massage the marinade around to coat the pork chops evenly. Refrigerate for at least 6 hours, up to 24 hours. Allow the pork chops to rest at room temperature, about 30-45 minutes, before grilling. Season with salt the chops.
  • Preheat the grill to medium-high heat. Grill the pork chops over direct high heat, with the lid closed for about 4 minutes. Flip the chops and cook for an additional and cook for an additional 4 minutes or until internal temperature reaches 150 degrees F. Remove from the grill, and let the pork chops rest for 5 minutes. Sprinkle with cilantro.
  • Serve over steamed white rice and nuoc cham dipping sauce.

Nutrition Facts : Calories 457.2, Fat 24.8, SaturatedFat 6.9, Cholesterol 137.3, Sodium 1195.3, Carbohydrate 13.7, Fiber 0.3, Sugar 9.9, Protein 43

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