Vietnamese Pork Chops (Com Suon Nuong)

Vietnamese Pork Chops (Com Suon Nuong)

Easy to make and packed with flavour, this Vietnamese Pork Chops recipe comes together with only a few simple ingredients! This is a classic Vietnamese recipe that you can find at any restaurant. It’s a hearty meal that you can make at home in a few simple steps.

You’re going to love this simple Vietnamese pork chop recipe. It’s so easy to make and I love preparing it ahead of time, freezing it, and then pulling it out on a busy weeknight. It’s always a crowd-pleaser and I always start drooling once I smell the fragrant aromatics.

A plate with Vietnamese pork chop on top of rice with scallion oil, cucumbers, and pickled carrots.

Growing up, this Vietnamese pork chops recipe was always my go-to. I’m obsessed with the marinade for these pork chops and my favourite part was literally the rice under the pork chops that absorbed the marinade. It is so flavourful and I always wish I had enough room to eat a second serving!

Ingredients You’ll Need

Ingredients needed to make Vietnamese pork chops.
  • shallots — I love the flavours from the shallots but if you do not have any, you can use yellow onion. However, I highly recommend you use shallots if possible.
  • garlic — in my opinion, the more garlic, the better!
  • lemongrass — if you cannot find lemongrass, lemongrass paste will work as well. I’ve recently found lemongrass in the freezer section so I stock up whenever I see it so take a look in the freezer section the next time you’re at a Asian grocer!
  • fish sauce — this adds a savory umami element that is difficult to replicate. While I’m not a big fan of fish sauce, it works well in this recipe and you don’t even notice it.
  • soy sauce — I recommend using light sodium soy sauce.
  • brown sugar — I prefer dark brown sugar in this lemongrass pork chops recipe but you can always use light brown sugar instead.
  • oil — use a neutral oil of your choice. I usually just use olive oil as it’s right on my kitchen counter.
  • pork chops — use bone-in pork chops for the best flavour! In the photos, I’m using a centre cut, but you can use any cut. Do not trim the fat!!! It is SO flavourful.

For the plate

  • quick pickled carrots and cucumbers— I love serving these Viet pork chops with pickled carrots and cucumbers. They add a refreshing flavour to the plate.
  • rice — I serve mine with jasmine rice.
  • scallion oil — I love serving these pork chops with scallion oil. I have the instructions on how to make them down below. H likes to have his with nuoc mam but I prefer scallion oil.

How to Make Vietnamese Pork Chops

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