Vietnamese Pork Chops With Ginger Rice Recipes

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VIETNAMESE PORK CHOP



Vietnamese Pork Chop image

Pork is probably the most widely used meat in Vietnam. This lemongrass marinade is perfect for a pork cutlet to cook on the outdoor grill.

Provided by Nagi | RecipeTin Eats

Categories     BBQ     Grilling

Time 15m

Number Of Ingredients 9

4 pork cutlets (, around 250g - 300g (8oz - 10oz) each)
1 tbsp vegetable or peanut oil ((for cooking))
1 tsp chilli sauce ((sriracha, chilli paste) or 1 birds eye chilli, finely chopped)
2 cloves minced garlic
Juice of 1 lime
2 tbsp fish sauce
1 tbsp soy sauce
1 1/2 tbsp brown sugar
1 stalk lemongrass (, white part only, bruised them sliced into 1cm/0.5" pieces)

Steps:

  • Place the Marinade ingredients in a ziplock bag and massage the bag to mix the ingredients.
  • Add pork to the Marinade and massage the bag to coat all the cutlets with the Marinade.
  • Marinate for at least 4 hours, up to 24 hours.
  • Brush the outdoor grill with oil and heat to medium high (or pan on a stove).
  • Remove pork from the marinade.
  • Place pork on the grill and cook each side for 2 minutes, or until cooked (depends on thickness of the cutlets). Remember that it will continue to cook while resting.
  • Remove pork from the grill onto a plate and cover loosely with foil. Rest for 5 minutes before serving.

Nutrition Facts : ServingSize 248 g, Calories 347 kcal, Carbohydrate 29.4 g, Protein 11.2 g, Fat 20.1 g, SaturatedFat 3.8 g, TransFat 0.5 g, Cholesterol 20 mg, Sodium 1811 mg, Fiber 2.5 g, Sugar 5.3 g

VIETNAMESE PORK CHOPS (SườN NướNG)



Vietnamese Pork Chops (Sườn Nướng) image

A recipe I had at mom's restaurant as a kid all the time. This is a quintessential Vietnamese rice dish with flavor-packed grilled pork. Easy to make even in batches and a crowd favorite!

Provided by Huy Vu

Categories     Dinner     Lunch

Time 3h25m

Number Of Ingredients 14

2 lb pork chops (about 6 chops)
3 Tbsp sugar
2 Tbsp soy sauce
2 Tbsp fish sauce
1/2 tsp monosodium glutamate (MSG)
4 Tbsp neutral cooking oil
6 Tbsp lemongrass, minced
2 Tbsp garlic, minced (about 6 cloves)
2 Tbsp shallots, minced
1 tomato, sliced
1 cucumber, sliced
6 leaves green leaf lettuce
3 Tbsp scallion & oil (mỡ hành)
3 Tbsp dipping fish sauce (nước chấm)

Steps:

  • Rinse pork chops under running water and lightly scrub with salt. Pat dry with paper towels.
  • Combine all marinade ingredients in a medium mixing bowl and stir to combine and dissolve sugar and MSG. Then add the Marinade Aromatics.
  • Marinade the pork chops in a bowl or bag in the fridge for at least 3 hours, but ideally overnight.
  • Remove the chops from the marinade and discard the extra liquid--you can keep the aromatics on that stuck to the chops though.

Nutrition Facts : Calories 373 kcal, Carbohydrate 12 g, Protein 35 g, Fat 20 g, SaturatedFat 4 g, Cholesterol 101 mg, Sodium 1593 mg, Fiber 1 g, Sugar 8 g, ServingSize 1 serving

VIETNAMESE PORK CHOPS



Vietnamese Pork Chops image

Provided by Bon Appétit Test Kitchen

Categories     Pork     Sauté     Meat     Pork Chop     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 9

1 small shallot, finely chopped
1/3 cup (packed) light brown sugar
1/4 cup fish sauce (such as nam pla or nuoc nam)
2 tablespoons unseasoned rice vinegar
1 teaspoon freshly ground black pepper
4 1" thick-cut bone-in pork chops (about 2 1/2 pounds total)
1 tablespoon vegetable oil
Kosher salt
Lime halves (for serving)

Steps:

  • Whisk shallot, brown sugar, fish sauce, vinegar, and pepper in a shallow dish. Using a fork, pierce pork chops all over (to allow marinade to penetrate faster) and add to marinade in dish. Turn to coat. Cover and let pork chops marinate at room temperature, turning occasionally, 20 minutes.
  • Remove pork chops from marinade, scraping off excess (reserve marinade for sauce). Heat oil in a large skillet over medium-high heat. Lightly season pork chops with salt. Cook until browned and cooked through, about 4 minutes per side. Let pork chops rest 10 minutes before serving.
  • Meanwhile, bring marinade to a boil in a small saucepan and cook until reduced to 1/4 cup, about 4 minutes. Serve pork chops with reduced marinade and lime halves.
  • DO AHEAD: Chops can be marinated 1 day ahead. Chill, turning bag occasionally.

VIETNAMESE PORK CHOPS WITH GINGER RICE



Vietnamese Pork Chops with Ginger Rice image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 12

2 tablespoons packed brown sugar
2 tablespoons low-sodium soy sauce
1 tablespoon fish sauce
2 tablespoons finely chopped fresh lemongrass (or 1 tablespoon grated lemon zest)
2 cloves garlic, grated
1 shallot, finely chopped
4 thin bone-in pork chops (about 4 ounces each)
1 cup jasmine rice
1 2-inch piece ginger, peeled and grated (about 2 tablespoons)
1/2 cup roughly chopped fresh mint
2 Persian cucumbers, diced
Kosher salt and freshly ground pepper

Steps:

  • Combine 1/4 cup water with the brown sugar, soy sauce, fish sauce, lemongrass, garlic and shallot in a shallow dish. Add the pork chops and turn to coat. Let marinate 15 minutes.
  • Meanwhile, cook the rice as the label directs, adding the grated ginger to the water.
  • Preheat the broiler. Remove the pork chops from the marinade; transfer to a broiler pan (reserve the marinade). Broil until the pork is charred and cooked through, 6 minutes. Transfer the marinade to a skillet; add 1/4 cup water and bring to a boil over high heat. Cook, stirring occasionally, until thickened, about 3 minutes.
  • Fluff the rice with a fork and stir in the mint and cucumber; season with salt and pepper. Serve the pork with the rice and pan sauce.

Nutrition Facts : Calories 410 calorie, Fat 10 grams, SaturatedFat 4 grams, Cholesterol 80 milligrams, Sodium 780 milligrams, Carbohydrate 48 grams, Fiber 2 grams, Protein 29 grams

VIETNAMESE PORK CHOPS RECIPE



Vietnamese Pork Chops Recipe image

Vietnamese pork chops are full of sweet and tangy flavors; the perfect way to change up boring old pork chops.

Provided by Leah Maroney

Categories     Dinner

Time 55m

Yield 4

Number Of Ingredients 11

4 pork chops (boneless, center-cut)
2 stalks lemongrass
2 tablespoons fish sauce
3 tablespoons hoisin sauce
1 teaspoon white vinegar
2 tablespoons sugar
1 teaspoon salt
1/2 teaspoon ground black pepper
1 clove garlic (minced)
1/4 cup oil for frying
Garnish: chopped scallions or chives

Steps:

  • Gather your ingredients.
  • Place pork chops in a shallow bowl or a plastic bag. Make sure either is large enough to fit the marinade as well. Peel the outer coarse layers of the lemongrass away. After removing the root, finely chop the bottom third of each stalk.
  • Whisk together the fish sauce, hoisin sauce, vinegar, sugar, salt, black pepper, and minced garlic with the lemongrass. Whisk in a tablespoon of water as well.
  • Pour the marinade over the pork chops. Cover with plastic wrap and allow them to marinate for thirty minutes in the refrigerator.
  • Heat up the oil in your skillet to a medium-high heat. Add the pork chops in a single layer. If they don't fit in a single layer, fry them in batches.
  • Fry on one side until browned, about four minutes. Flip and continue frying on the second side until browned and cooked through. Add the rest of the marinade to the pan and allow it to reduce and thicken slightly.
  • Serve the pork chops immediately on top of rice or rice noodles with a sprinkle of scallions or chives.

Nutrition Facts : Calories 439 kcal, Carbohydrate 22 g, Cholesterol 70 mg, Fiber 1 g, Protein 25 g, SaturatedFat 6 g, Sodium 1485 mg, Sugar 10 g, Fat 28 g, ServingSize 4 pork chops (serves 4), UnsaturatedFat 0 g

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