Vietnamese Style Pork Chops With Fresh Herb Salad Recipes

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

Time 3h25m

Number Of Ingredients 14

Ingredients

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 SALAD

Vietnamese Pork Salad image

Provided by Laurie Woolever

Categories dinner, quick, main course

Time 30m

Yield 4 servings

Number Of Ingredients 18

Ingredients

1 stalk lemon grass, very finely chopped
2 cloves garlic, minced
1 tablespoon brown sugar
1 tablespoon fish sauce
1 Thai chili, finely chopped
Four 1/2-inch-thick center-cut pork chops
1/4 cup lime juice
3 tablespoons fish sauce
1 clove garlic, minced
Half a small Thai chili, finely chopped
1 8-ounce package thin Vietnamese rice noodles
2 romaine hearts, thinly sliced
Half a pomelo, or a small pink grapefruit, skin and membranes removed, shredded into small pieces
2 large carrots, peeled and julienned
2 cucumbers, peeled, seeded and julienned
1/4 cup chopped mint leaves
1/3 cup chopped cilantro leaves
1/2 cup chopped peanuts

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.

Nutrition Facts : @context http, Calories 959, UnsaturatedFat 18 grams, Carbohydrate 117 grams, Fat 28 grams, Fiber 9 grams, Protein 57 grams, SaturatedFat 7 grams, Sodium 1775 milligrams, Sugar 12 grams, TransFat 0 grams

VIETNAMESE-STYLE PORK CHOPS WITH FRESH HERB SALAD

Vietnamese-Style Pork Chops with Fresh Herb Salad image

A heavy-hitting marinade and an unexpected plum and herb salad transform pork rib chops into an irresistible summer meal.

Provided by Andy Baraghani

Categories Bon Appétit Pork Grill Herb Garlic Plum Green Onion/Scallion Chile Pepper Cilantro Basil Mint Summer Dinner Dairy Free Peanut Free Tree Nut Free

Yield 4 servings

Number Of Ingredients 16

Ingredients

1 large shallot, chopped
3 garlic cloves, chopped
1/3 cup (packed) light brown sugar
1/4 cup fish sauce
2 tablespoons dark or regular soy sauce
2 tablespoons vegetable oil
2 teaspoons freshly ground black pepper
4 (1/4-1/2-inch-thick) bone-in pork rib chops
Kosher salt
3 firm red plums, cut into 1/2-inch wedges
2 scallions, dark- and pale-green parts only, thinly sliced
1 Fresno chile, thinly sliced
2 cups torn mixed herb leaves (such as Thai or sweet basil, cilantro, and/or mint)
1/2 cup bean sprouts
2 tablespoons unseasoned rice vinegar
Lime wedges (for serving)

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.

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