Vietnamese Pork Chops - Suon Nuong

Ingredients

• 1.36 kg (3 pounds)pork shoulder
• 3 largeshallots, minced
• 1 clovegarlic, minced
• 1 stalklemongrass, minced
• 15 ml (1 tablespoon)MSG (optional)
• 15 ml (1 tablespoon)palm sugar
• 30 ml (2 tablespoons)brown sugar
• 7.5 ml (½ tablespoon)salt
• 30 ml (2 tablespoons)fish sauce

Instructions

1. 1

   Mince aromatics

   Finely mince the shallots, garlic and lemongrass together in a food processor.

2. 2

   Mix marinade

   Transfer the minced mixture to a large bowl or a resealable bag. Add the palm sugar, brown sugar, salt and fish sauce.

3. 3

   Prepare pork

   Rinse the pork chops under cold running water to remove any debris, then pat them dry with paper towels.

4. 4

   Marinate pork

   Add the bone-in pork chops to the marinade and refrigerate for at least 6 hours.

5. 5

   Bring to room temperature

   Take the pork chops out of the bowl or bag and discard the excess marinade. Let the chops come to room temperature.

6. 6

   Cook the chops

   Grill or pan-fry the pork chops with vegetable oil until the thickest part reaches 60–63°C (140–145°F).

7. 7

   Rest and serve

   Take the chops off the heat and put them on a plate. Cover promptly with aluminium foil to retain heat and let them continue cooking. Rest for 5 minutes before serving with rice and vegetables.

What are Vietnamese pork chops?

Sườn nướng means grilled ribs or pork, and Vietnamese versions are often marinated with fish sauce, aromatics and a little sweetness. They are commonly served with rice and other accompaniments.

This version builds flavour with shallots, garlic and lemongrass, balanced by palm and brown sugar. A long refrigerator marinade lets those flavours season the pork before it is grilled or pan-fried.

Nutrition and macros by portion

The nutrition label shows one serving as written: 716 calories, 54g protein, 13g carbs, 49g fat.

The pork supplies most of the protein and fat, while the sugars contribute carbohydrates; rice served alongside adds further carbohydrates. For a balanced plate, pair a chop with rice and a generous portion of vegetables.

The aromatics and marinade

Aromatics: Mince the shallots, garlic and lemongrass finely so they combine into a marinade that coats the pork evenly.

Balance: Fish sauce and salt bring savouriness, while the two sugars add sweetness. MSG is optional, as specified in the ingredient list.

Give the pork time to marinate

Marinating: The recipe calls for at least 6 hours in the fridge, so allow for that time before cooking. Keep the pork chilled while it marinates.

Before cooking: Remove the chops from the marinade and discard the leftover liquid. Let the pork come to room temperature as directed before it goes on the grill or into the pan.

Cook to the temperature cue

Heat: Grill or pan-fry the chops with vegetable oil, turning the cooking method to suit your equipment. The recipe does not specify a cooking time, so use a thermometer rather than relying on minutes alone.

Doneness: Check the thickest part of a chop and cook until it reads 60–63°C (140–145°F). Remove the pork from the heat, cover it with foil and rest it for 5 minutes.

Serve with rice and vegetables

Rice: A bowl of rice is the suggested accompaniment and makes a simple base for the savoury-sweet pork.

Vegetables: Serve with vegetables alongside to add freshness and contrast. The recipe leaves the choice of vegetables open.

Grilling or pan-frying

Grilling: The recipe works on a grill and suits a meal cooked outdoors. Keep an eye on the chops as they cook and check their temperature at the thickest point.

Pan-frying: A frying pan is the alternative when a grill is not convenient. Use vegetable oil as directed and check that the chops reach the recipe's temperature range.

Recipe notes & tips

• Mince the aromatics finely so they spread throughout the marinade.
• Allow at least 6 hours for marinating in the fridge.
• Discard the used marinade rather than serving it alongside the cooked pork.
• Use a thermometer to check the thickest part of a chop.
• Rest the cooked chops under foil for 5 minutes before serving.

Variations

• MSG-free: Leave out the optional MSG.
• Grill it: Cook the chops on a grill instead of in a pan.
• Pan-fry it: Use a frying pan with vegetable oil when you are not grilling.
• Change the sides: Serve with your choice of vegetables alongside the rice.
• Adjust the batch: Scale the marinade ingredients to match the amount of pork you are cooking.

Common mistakes to avoid

• Short marinade: The recipe calls for at least 6 hours; allow enough time for the pork to marinate in the fridge.
• Wet pork: Pat the chops dry after rinsing so excess water does not remain on their surface.
• Keeping the marinade: Discard the extra liquid after removing the pork from the bowl or bag.
• Guessing doneness: Check the thickest part with a thermometer and follow the stated 60–63°C range.
• Skipping the rest: Cover the chops with foil and leave them for 5 minutes before serving.

How to store

Refrigerate leftover cooked pork in a covered container and use within 3–4 days. Reheat until piping hot, taking care not to overcook it.

Frequently asked questions