Vietnamese Style Pork Chops With Fresh Herb Salad Recipes

VIETNAMESE PORK CHOPS (SườN NướNG)

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.

VIETNAMESE PORK SALAD

Steps:

• For the pork: In a large bowl, combine the lemon grass, garlic, brown sugar, fish sauce, chili and 1 tablespoon water. Add pork chops, turn to coat well, and let sit for at least 30 minutes or up to three hours.
• For the dressing: In a small bowl, combine lime juice, fish sauce, garlic, chili and 1/2 cup water. Mix well. Dressing should be strong but not overwhelming; if desired, add up to 1/4 cup more water.
• Heat a grill or grill pan over high heat. Remove pork chops from marinade, brush off lemon grass and pat dry with paper towels. Place pork chops on grill or in pan and brown well, turning once, 2 to 3 minutes a side. Remove from heat and let rest about 5 minutes. Cut into thin slices and set aside.
• For serving: Cook rice noodles according to package instructions and rinse under cold water. Drain, and mix in bowl with romaine, pomelo or grapefruit, carrots, cucumbers, mint and cilantro. Toss to mix. Add dressing and toss again. Top with pork and garnish with peanuts. Serve at room temperature.

VIETNAMESE-STYLE PORK CHOPS WITH FRESH HERB SALAD

Steps:

• Blend shallot, garlic, brown sugar, fish sauce, soy sauce, oil, and pepper in a blender. Transfer marinade to a large resealable plastic bag. Add pork chop and turn to coat. Seal bag, pressing out air; chill at least 1 hour and up to 12 hours.
• Prepare a grill for medium-high heat. (Alternatively, heat a grill pan over medium-high.) Remove pork chops from marinade, letting excess drip back into bag; season both sides with salt. Grill pork chops, turning once, until lightly charred, about 2 minutes per side.
• Meanwhile, toss plums, scallions, chile, herbs, bean sprouts, and vinegar in a large bowl. Season with salt; toss again.
• Serve pork with salad and lime wedges.