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Dinner / Vietnamese Pork Chop: The Ultimate Guide to a Perfect Dish

Vietnamese Pork Chop: The Ultimate Guide to a Perfect Dish

July 19, 2025 by BriannaDinner

Vietnamese Pork Chop, or s??n n??ng, isn’t just a meal; it’s a vibrant culinary experience that explodes with flavor and transports you straight to the bustling streets of Saigon. Imagine sinking your teeth into a perfectly grilled, incredibly tender pork chop, marinated in a symphony of sweet, savory, and umami notes. Are you drooling yet? I know I am just thinking about it!

This iconic dish holds a special place in Vietnamese cuisine, often enjoyed as a comforting family meal or a quick and satisfying street food indulgence. Its roots can be traced back to the French colonial era, where grilling techniques were adopted and adapted with local ingredients to create something truly unique. The magic lies in the marinade – a carefully balanced blend of fish sauce, soy sauce, garlic, shallots, sugar, and often a touch of lemongrass, creating a complex flavor profile that’s both addictive and unforgettable.

People adore Vietnamese Pork Chop for its incredible taste and satisfying texture. The marinade tenderizes the pork, ensuring each bite is juicy and succulent, while the grilling process imparts a delightful smoky char. It’s a dish that’s both incredibly flavorful and surprisingly easy to prepare, making it a weeknight dinner winner. Served with broken rice (c?m t?m), pickled vegetables, and a fried egg, it’s a complete and utterly delicious meal that will leave you craving more. So, let’s get cooking and bring a taste of Vietnam to your kitchen!

Vietnamese pork chop this Recipe

Ingredients:

  • For the Pork Chops:
    • 4 bone-in pork chops, about 1 inch thick
    • 2 tablespoons fish sauce
    • 2 tablespoons soy sauce
    • 2 tablespoons brown sugar, packed
    • 1 tablespoon minced garlic
    • 1 tablespoon minced shallots
    • 1 teaspoon ground black pepper
    • 1/2 teaspoon five-spice powder
    • 1 tablespoon vegetable oil
  • For the Nuoc Cham (Dipping Sauce):
    • 3 tablespoons fish sauce
    • 3 tablespoons lime juice, freshly squeezed
    • 3 tablespoons water
    • 2 tablespoons sugar
    • 1 clove garlic, minced
    • 1 red chili, finely chopped (optional, for heat)
    • 1 tablespoon shredded carrot (optional, for garnish)
  • For the Rice:
    • 2 cups jasmine rice
    • 3 cups water
  • For the Pickled Vegetables (Do Chua):
    • 1 cup daikon radish, julienned
    • 1 cup carrot, julienned
    • 1/2 cup white vinegar
    • 1/4 cup sugar
    • 1/4 teaspoon salt
  • For Serving:
    • Sliced cucumber
    • Sliced tomatoes
    • Chopped scallions
    • Cilantro sprigs

Preparing the Pork Chop Marinade:

Okay, let’s get started with the heart of this dish: the marinade for the pork chops. This is where all the magic happens, infusing the pork with that signature Vietnamese flavor. Trust me, don’t skimp on the marinating time – it makes a huge difference!

  1. In a medium-sized bowl, combine the fish sauce, soy sauce, brown sugar, minced garlic, minced shallots, ground black pepper, and five-spice powder. Make sure to really mix it well until the brown sugar is completely dissolved. You don’t want any gritty bits clinging to your pork chops!
  2. Add the vegetable oil to the marinade. The oil helps to distribute the flavors and also keeps the pork chops moist during cooking.
  3. Now, place the pork chops in a large resealable bag or a shallow dish. Pour the marinade over the pork chops, ensuring that each chop is thoroughly coated. Massage the marinade into the meat – this helps the flavors penetrate deeper.
  4. Seal the bag (or cover the dish with plastic wrap) and refrigerate for at least 2 hours, or preferably overnight. The longer you marinate, the more flavorful and tender the pork chops will be. I usually aim for at least 4 hours, but overnight is truly the best.

Making the Nuoc Cham (Dipping Sauce):

No Vietnamese dish is complete without Nuoc Cham! This sweet, sour, salty, and slightly spicy dipping sauce is the perfect complement to the savory pork chops. It’s super easy to make, and you can adjust the ingredients to your liking.

  1. In a small bowl, whisk together the fish sauce, lime juice, water, and sugar until the sugar is completely dissolved. Taste and adjust the sweetness or sourness as needed. Some people prefer it sweeter, others more sour – it’s all about personal preference!
  2. Add the minced garlic and chopped red chili (if using). The chili adds a nice kick, but feel free to omit it if you’re not a fan of spice.
  3. Stir in the shredded carrot (if using). This adds a touch of sweetness and a nice visual appeal.
  4. Set aside the Nuoc Cham until ready to serve. The flavors will meld together as it sits. You can also refrigerate it for later use.

Preparing the Pickled Vegetables (Do Chua):

Do Chua, or pickled daikon and carrots, adds a refreshing crunch and tangy flavor that cuts through the richness of the pork chops. It’s a simple pickle that’s quick to make and keeps well in the refrigerator.

  1. In a medium-sized bowl, combine the julienned daikon radish and carrot.
  2. In a separate small bowl, whisk together the white vinegar, sugar, and salt until the sugar and salt are dissolved.
  3. Pour the vinegar mixture over the daikon and carrot. Toss to coat evenly.
  4. Let the vegetables sit for at least 30 minutes, or preferably longer, to allow them to pickle. The longer they sit, the more flavorful they will become. You can also refrigerate them for later use. They’ll keep for several days in the fridge.

Cooking the Rice:

Fluffy jasmine rice is the perfect base for this dish. It soaks up all the delicious flavors from the pork chops and Nuoc Cham.

  1. Rinse the jasmine rice under cold water until the water runs clear. This helps to remove excess starch and prevents the rice from becoming sticky.
  2. In a medium-sized pot, combine the rinsed rice and water.
  3. Bring the mixture to a boil over high heat. Once boiling, reduce the heat to low, cover the pot tightly, and simmer for 15-20 minutes, or until all the water is absorbed and the rice is cooked through.
  4. Remove the pot from the heat and let it sit, covered, for 10 minutes. This allows the rice to steam and become even more fluffy.
  5. Fluff the rice with a fork before serving.

Cooking the Pork Chops:

Now for the main event! There are several ways to cook the pork chops – grilling, pan-frying, or even baking. I prefer pan-frying because it’s quick and easy, and you get a nice sear on the outside.

  1. Remove the pork chops from the marinade and pat them dry with paper towels. This helps them to brown better.
  2. Heat a large skillet over medium-high heat. Add a tablespoon of vegetable oil to the skillet.
  3. Once the oil is hot, add the pork chops to the skillet, being careful not to overcrowd the pan. You may need to cook them in batches.
  4. Sear the pork chops for 3-4 minutes per side, or until they are nicely browned and cooked through. The internal temperature should reach 145°F (63°C). Use a meat thermometer to ensure they are cooked safely.
  5. Remove the pork chops from the skillet and let them rest for a few minutes before serving. This allows the juices to redistribute, resulting in a more tender and flavorful chop.

Assembling and Serving:

Finally, it’s time to put everything together and enjoy your delicious Vietnamese pork chop rice plate! This is where you can get creative with your presentation.

  1. Place a generous serving of jasmine rice on a plate.
  2. Top with a grilled or pan-fried pork chop.
  3. Arrange sliced cucumber and tomatoes around the rice and pork chop.
  4. Spoon a generous amount of pickled vegetables (Do Chua) over the rice.
  5. Drizzle the Nuoc Cham dipping sauce over the pork chop and rice.
  6. Garnish with chopped scallions and cilantro sprigs.
  7. Serve immediately and enjoy! Don’t forget to offer extra Nuoc Cham on the side for dipping.

Tips and Variations:

  • Spice it up: Add more chili to the Nuoc Cham or marinade for a spicier kick. You can also use a chili garlic sauce.
  • Sweetness: Adjust the amount of sugar in the Nuoc Cham and marinade to your liking.
  • Vegetables: Feel free to add other vegetables to the plate, such as shredded lettuce, bean sprouts, or pickled mustard greens.
  • Protein: While this recipe focuses on pork chops, you can easily adapt it to use other cuts of pork, chicken, or even tofu.
  • Grilling: If you prefer grilling, preheat your grill to medium-high heat and grill the pork chops for 4-5 minutes per side, or until cooked through.
  • Baking: Preheat your oven to 375°F (190°C) and bake the pork chops for 20-25 minutes, or until cooked through.
  • Make it ahead: You can marinate the pork chops, make the Nuoc Cham, and pickle the vegetables ahead of time. This makes it easy to assemble the dish when you’re ready to eat.
Enjoy your homemade Vietnamese Pork Chop Rice Plate!

Vietnamese pork chop

Conclusion:

This isn’t just another pork chop recipe; it’s a culinary journey to the vibrant streets of Vietnam, right in your own kitchen! The explosion of flavors, the tender, juicy pork, and the fragrant marinade all combine to create a truly unforgettable dining experience. I genuinely believe this Vietnamese pork chop recipe is a must-try for anyone who loves bold, exciting flavors and appreciates the beauty of simple, yet impactful cooking.

But why is it so special? It’s the perfect balance of sweet, savory, and umami that dances on your palate. The fish sauce adds a depth of flavor that you just can’t get anywhere else, while the lemongrass and garlic infuse the pork with an aromatic fragrance that will have your neighbors wondering what deliciousness you’re cooking up. And let’s not forget the char – that beautiful, slightly caramelized crust that seals in all the juices and adds a delightful textural contrast.

Beyond the incredible taste, this recipe is also incredibly versatile. While I’ve presented it as a classic grilled pork chop, there are so many ways you can adapt it to your liking.

Serving Suggestions and Variations:

* Rice Bowls: Serve the sliced pork chop over a bed of fluffy jasmine rice, topped with pickled carrots and daikon, fresh cilantro, and a drizzle of nuoc cham (Vietnamese dipping sauce). This is my personal favorite way to enjoy it!
* Banh Mi: Transform your pork chop into a delectable banh mi sandwich. Layer it with pate, mayonnaise, pickled vegetables, cilantro, and jalapenos on a crusty baguette.
* Noodle Salads: Toss the grilled pork chop with vermicelli noodles, fresh herbs, lettuce, cucumbers, and a light vinaigrette for a refreshing and satisfying salad.
* Stir-fries: Chop the pork chop into bite-sized pieces and add it to your favorite stir-fry. It pairs perfectly with vegetables like broccoli, bell peppers, and snap peas.
* Spice it Up: If you like a little heat, add a pinch of chili flakes or a dash of sriracha to the marinade.
* Sweeten it Up: For a sweeter flavor profile, increase the amount of sugar in the marinade slightly.
* Marinade Time: While I recommend at least 2 hours of marinating, you can marinate the pork chops overnight for even more intense flavor. Just be sure to store them in the refrigerator.
* Cooking Method: If you don’t have a grill, you can pan-fry the pork chops in a skillet over medium-high heat. Just be sure to use a well-seasoned skillet or a non-stick pan to prevent sticking. You can also bake them in the oven at 375°F (190°C) for about 20-25 minutes, or until cooked through.

I truly hope you’ll give this recipe a try. It’s a guaranteed crowd-pleaser and a fantastic way to experience the authentic flavors of Vietnamese cuisine. I’ve poured my heart into perfecting this recipe, and I’m confident that you’ll love it as much as I do.

So, what are you waiting for? Gather your ingredients, fire up the grill (or preheat your oven), and get ready to embark on a culinary adventure. And most importantly, don’t forget to share your experience! I’d love to hear how it turned out and any variations you made. Tag me in your photos on social media – I can’t wait to see your creations! Happy cooking, and enjoy your delicious Vietnamese pork chop! Let me know what you think!


Vietnamese Pork Chop: The Ultimate Guide to a Perfect Dish

Savory Vietnamese pork chops marinated in fish sauce, soy sauce, and spices, served with jasmine rice, pickled vegetables, and Nuoc Cham dipping sauce.

Prep Time30 minutes
Cook Time30 minutes
Total Time60 minutes
Category: Dinner
Yield: 4 servings
Save This Recipe

Ingredients

  • 4 bone-in pork chops, about 1 inch thick
  • 2 tablespoons fish sauce
  • 2 tablespoons soy sauce
  • 2 tablespoons brown sugar, packed
  • 1 tablespoon minced garlic
  • 1 tablespoon minced shallots
  • 1 teaspoon ground black pepper
  • 1/2 teaspoon five-spice powder
  • 1 tablespoon vegetable oil
  • 3 tablespoons fish sauce
  • 3 tablespoons lime juice, freshly squeezed
  • 3 tablespoons water
  • 2 tablespoons sugar
  • 1 clove garlic, minced
  • 1 red chili, finely chopped (optional, for heat)
  • 1 tablespoon shredded carrot (optional, for garnish)
  • 2 cups jasmine rice
  • 3 cups water
  • 1 cup daikon radish, julienned
  • 1 cup carrot, julienned
  • 1/2 cup white vinegar
  • 1/4 cup sugar
  • 1/4 teaspoon salt
  • Sliced cucumber
  • Sliced tomatoes
  • Chopped scallions
  • Cilantro sprigs

Instructions

  1. Prepare the Pork Chop Marinade: In a medium bowl, combine fish sauce, soy sauce, brown sugar, garlic, shallots, pepper, and five-spice powder. Mix well. Add vegetable oil. Place pork chops in a bag or dish, pour marinade over, and massage into the meat. Refrigerate for at least 2 hours, preferably overnight.
  2. Make the Nuoc Cham: In a small bowl, whisk together fish sauce, lime juice, water, and sugar until dissolved. Add garlic and chili (if using). Stir in carrot (if using). Set aside.
  3. Prepare the Pickled Vegetables (Do Chua): In a medium bowl, combine daikon and carrot. In a separate bowl, whisk vinegar, sugar, and salt until dissolved. Pour over vegetables and toss. Let sit for at least 30 minutes, or longer.
  4. Cook the Rice: Rinse rice until water runs clear. In a pot, combine rice and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, until water is absorbed. Remove from heat and let sit, covered, for 10 minutes. Fluff with a fork.
  5. Cook the Pork Chops: Remove pork chops from marinade and pat dry. Heat a skillet over medium-high heat with vegetable oil. Sear pork chops for 3-4 minutes per side, until browned and cooked through (internal temperature 145°F/63°C). Let rest for a few minutes.
  6. Assemble and Serve: Place rice on a plate. Top with pork chop. Arrange cucumber and tomatoes around. Spoon pickled vegetables over rice. Drizzle Nuoc Cham over pork and rice. Garnish with scallions and cilantro. Serve immediately.

Notes

  • Spice it up: Add more chili to the Nuoc Cham or marinade for a spicier kick. You can also use a chili garlic sauce.
  • Sweetness: Adjust the amount of sugar in the Nuoc Cham and marinade to your liking.
  • Vegetables: Feel free to add other vegetables to the plate, such as shredded lettuce, bean sprouts, or pickled mustard greens.
  • Protein: While this recipe focuses on pork chops, you can easily adapt it to use other cuts of pork, chicken, or even tofu.
  • Grilling: If you prefer grilling, preheat your grill to medium-high heat and grill the pork chops for 4-5 minutes per side, or until cooked through.
  • Baking: Preheat your oven to 375°F (190°C) and bake the pork chops for 20-25 minutes, or until cooked through.
  • Make it ahead: You can marinate the pork chops, make the Nuoc Cham, and pickle the vegetables ahead of time. This makes it easy to assemble the dish when you’re ready to eat.

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