Vietnamese Grilled Pork Chop with Lemongrass (Sườn Nướng Sả)

Ingredients

• 907 g (2 lb)bone-in pork chops, about 6 chops
• 45 ml (3 tablespoons)fish sauce
• 30 ml (2 tablespoons)oyster sauce
• 12 g (1 tablespoon)granulated sugar
• 15 ml (1 tablespoon)honey
• 2.5 ml (½ teaspoon)ground black pepper
• 60 ml (¼ cup)minced lemongrass
• 1 tablespoonfinely minced garlic
• 2green onions, thinly sliced, whites and greens separated
• 30 ml (2 tablespoons), dividedvegetable oil

Instructions

1. 1

   Marinate the chops

   Combine the pork chops with the fish sauce, oyster sauce, sugar, honey, black pepper, lemongrass, garlic, the white parts of the 2 green onions and 1 tablespoon of the oil. Cover and marinate in the fridge for at least 2 hours, or overnight for more flavour.

2. 2

   Grill the pork

   Grill over medium-high heat for about 10 minutes per side. For thick chops over 1 inch (about 2.5 cm), use a grill at 400°F (about 200°C); grill thinner chops for 8 minutes per side.

3. 3

   Make onion oil

   Put the green onion tops and the remaining 1 tablespoon of oil in a microwave-safe bowl. Microwave on high for 1 minute, then set aside.

4. 4

   Brush and finish

   Brush the grilled chops with the green onion oil before serving for a glossy finish and fragrant aroma.

What are Vietnamese grilled pork chops?

Sườn nướng sả means grilled pork ribs or chops with lemongrass, a familiar Vietnamese-style preparation often served with rice. Its appeal comes from the contrast of savoury fish sauce, fragrant lemongrass and a little sweetness.

This version uses bone-in chops and adds oyster sauce, honey and a finishing oil made with green onion tops. The long marinade seasons the meat before it hits the grill.

Nutrition and macros by portion

The nutrition label shows one serving as written: 410 calories, 35g protein, 8g carbs, 26g fat.

Pork supplies most of the protein and much of the fat, while the sugar and honey contribute a smaller amount of carbohydrate. Fish sauce and oyster sauce are the main sources of sodium. Serve one chop with rice and a generous portion of fresh or lightly dressed vegetables to round out the plate.

Build flavour in the marinade

Lemongrass: finely minced pieces spread their citrusy, floral flavour through the marinade. Mince it small so it clings to the chops rather than remaining in large woody pieces.

Sauces and sweeteners: fish sauce brings salt and savouriness, while oyster sauce adds depth. Sugar and honey round out those flavours and help the surface colour as it grills.

Give the chops time

Marinating: allow at least 2 hours in the fridge, or leave the chops overnight for a fuller flavour. Keep them covered and chilled while they marinate.

Before grilling: let excess marinade drip off rather than carrying a thick layer onto the hot grill, where sugary ingredients can scorch.

Grill for colour and tenderness

Heat: medium-high grilling gives the outside colour while the chops cook through. The recipe calls for about 10 minutes per side, or 8 minutes per side for thinner cuts.

Thickness: thicker chops, over 1 inch (about 2.5 cm), are grilled at 400°F (about 200°C). Cooking time varies with thickness and grill heat, so check the centre rather than relying on timing alone.

Make the green onion oil

Separate the green onion whites and tops when preparing the ingredients: the whites go into the marinade, while the sliced greens are warmed with the remaining oil.

Microwaving the tops for 1 minute softens them and releases their aroma into the oil. Brush it over the chops just before serving so the finish remains fragrant and glossy.

Serve with a balanced plate

Rice is a natural accompaniment, soaking up the savoury juices and onion oil. Add fresh cucumber, pickled vegetables or a crisp salad for freshness and crunch.

The chops are rich and strongly seasoned, so serve sauces or extra salty sides sparingly. A squeeze of lime at the table can add a bright contrast.

Recipe notes & tips

• Separate the green onion whites and greens before mixing the marinade so each goes into the right part of the recipe.
• Mince the lemongrass finely to avoid large, tough pieces in the finished chops.
• Keep the pork covered in the fridge throughout the marinating time.
• Preheat the grill so the chops begin cooking as soon as they go on.
• Brush on the green onion oil after grilling to preserve its fresh aroma.

Variations

• Add lime: serve with lime wedges for a bright, sharp finish.
• Use boneless chops: grill them using the thinner-cut timing, checking for doneness as they cook.
• Add chilli: include finely chopped fresh chilli in the marinade for heat.
• Serve with rice: pair the chops with steamed rice to catch their savoury juices.
• Add pickles: serve with quick-pickled vegetables for a tangy contrast.

Common mistakes to avoid

• Large lemongrass pieces: they can be woody to eat, so mince the stalk finely.
• Skipping the marinade: the chops will have less time to take on the seasoning, so allow at least 2 hours.
• Leaving the grill too cool: the meat may cook without good surface colour, so preheat it to medium-high.
• Using the same timing for every chop: thin and thick cuts cook at different rates, so follow the appropriate timing and check the centre.
• Burning the sugary coating: excess marinade can scorch, so let it drip off before grilling.

How to store

Refrigerate leftover chops in a covered container for up to 3 days. Reheat gently until hot throughout, using a covered pan or a low oven to help keep the pork moist.

Frequently asked questions