These Vietnamese pork chops are juicy and savory with a delicious sweet and salty, citrusy lemongrass marinade. It’s topped off on the grill for a beautiful smoky char. Serve it over a bed of rice with cucumber, tomato, and drizzled with a nuoc cham sauce (Vietnamese dipping sauce)!
Why this Vietnamese Pork Chops Recipe is a Family Favorite
- Authentic Vietnamese flavors with fresh lemongrass taste
- Pairs well with a variety of sides, perfect over steamed rice, tossed into vermicelli bowls, or served with salad
- Versatile marinade works with chicken, beef, or shrimp skewers for easy grilling
- Quick-cooking thin pork chops mean you get beautifully charred, juicy meat in under 10 minutes
What are Vietnamese Pork Chops (Suon Nuong)?
Suon Nuong (pronounced swoon nuh-ung) translates literally to "grilled ribs," but in Vietnamese cuisine, the term is most commonly associated with marinated pork chops. This dish is a cornerstone of Vietnamese grilled pork and is widely known as “lemongrass pork” due to the fragrant, citrusy herb that defines its flavor profile.
The delicious taste of Suon Nuong comes from the delicious marinade that combines the "five flavors" of Vietnamese cooking: salty (fish sauce), sweet (honey or sugar), savory (protein), aromatic (lemongrass), and umami (fish sauce, soy sauce, and oyster sauce).
In Vietnam, these pork chops are typically made to eat with a Vietnamese broken rice dish (Cơm Tấm) or it can be served with vermicelli noodles, fresh herbs, pickled vegetables, and fish sauce—the dish is called Bún thịt nướng.
Jump to:
- Why this Vietnamese Pork Chops Recipe is a Family Favorite
- What are Vietnamese Pork Chops (Suon Nuong)?
- Ingredients
- Equipment Needed
- How to Marinate Vietnamese Pork Chops
- How to Grill Pork Chops
- Alternative Methods for this Vietnamese Pork Chops Recipe
- Pro Tips
- What to serve with Vietnamese Pork Chops
- Storage and Reheating
- Frequently Asked Questions
- More Vietnamese recipes to try!
- Vietnamese pork chop Recipe (Lemongrass Pork Chops)
Ingredients
- Pork -use ½ to ¾ inch thick bone-in pork chops. Thinner cuts are a great option for faster cooking time.
- Lemongrass- This brightens up the dish and adds a fresh aroma to the pork chops. You can get stalks of lemongrass at most Asian stores or you can find it in the frozen aisle where they are pre-chopped and minced.
- Fish sauce - No Vietnamese dish goes without fish sauce! My favorite brands are Red Boat, Son, and Three Crabs.
- Brown sugar - Sweetens the meat and also adds a nice glaze once grilled/cooked.
- Aromatics - Minced shallot and garlic create a flavorful base for the marinade.
- Oyster sauce- Adds a savory, umami-rich flavor that gets absorbed the pork when marinated.
- Oil - Helps the meat stay moist and also helps the seasonings cling to the meat.
Equipment Needed
- To get a crispy, delicious char, a grill is essential. A Weber grill is a classic choice.
- For smaller spaces, you can use an indoor smokeless grill or a cast-iron grill pan works beautifully.
- For storing the marinade, a sturdy resealable bag is needed to ensure the meat is fully submerged.
How to Marinate Vietnamese Pork Chops
1. Prep the pork chops
To prepare pork for marinating, pat it dry with paper towels to absorb excess moisture and pound thicker cuts to an even thickness for consistent cooking. Place the chops into a large Ziploc bag.
2. Mix the marinade.
In a medium bowl, whisk together the oil, lemongrass, shallots, garlic, fish sauce, oyster sauce, and brown sugar.
3. Marinade the pork
Pour the marinade into the bag with the pork. Squeeze out as much air as possible and massage the bag to coat every piece evenly.
4. Chill
Place in the refrigerator for at least 8 hours (or overnight) for the best flavor. For meal prep, you can also pop the bag directly into the freezer for later use.
How to Grill Pork Chops
1. Prep the grill
Preheat your grill to medium-high (approximately 400°F). If the pork was frozen, make sure that it is fully defrosted in the fridge before grilling.
2. Grill
Remove the chops from the bag, shaking off any excess marinade. Place them on the hot grill grates.
Grill for 5 to 6 minutes per side (for ¾ inch thick chops). Look for a deep golden-brown caramelization and slight char on the edges.
3. Rest
Remove from the heat and let the meat rest for 5 minutes to keep the juices locked in.
4. Serve and enjoy!
Serve pork chops over a bed of rice with fresh and crunchy vegetables like sliced tomatoes, cucumbers, lettuce, and pickled vegetables. Drizzle with nuoc mam cham sauce and enjoy!
Alternative Methods for this Vietnamese Pork Chops Recipe
No grill at home? No problem! You can cook this lemongrass pork chop recipe in the air fryer.
How to Air Fry Vietnamese Pork Chops?
Just like my air fryer pork loin chops recipe, the method for air frying the Vietnamese pork chops is almost the same. Just place the chops in the air fryer basket and cook at 375°F for about 10 minutes per side, or until the internal temperature reaches 145°F.
Pro Tips
- 3-Hour Marinate "Sweet Spot": If you're short on time, a 3-hour marinate is enough for the flavors to penetrate and tenderize the meat without compromising the texture.
- High-Heat Sear: Preheat your grill or pan to 400°F. Shake off excess marinade before cooking to ensure the meat sears and caramelizes rather than steams.
What to serve with Vietnamese Pork Chops
- A fried egg (sunny side up) - The rich, runny yolk adds a boost of protein and creaminess to the grilled pork chops
- Cha Trung Hap - Vietnamese steamed egg meatloaf filled with egg, ground pork, green onions, and wood ear mushrooms.
- Nuoc Cham Chay - A vegan Vietnamese dipping sauce that’s umami-rich, slightly spicy, and bright with acidity.
- Add Scallion Oil (Mo Hanh): Brush finished chops with a quick mix of sautéed green onions and oil for an authentic, aromatic restaurant finish.
- Spring Rolls - A classic Vietnamese appetizer filled with fresh vegetables, herbs, and shrimp, all wrapped in delicate rice paper.
Storage and Reheating
For leftovers:
For leftovers, place the cooked Vietnamese pork chops in an airtight container or ziploc bag. They will stay fresh in the refrigerator for up to 3 days. To reheat, use a microwave at 1-minute intervals or a pan over medium heat with a splash of water to keep the meat from drying out.
For meal prep:
Store the marinated pork chops in the freezer and store for up to 3 months. When ready to cook, simply defrost the marinated pork chops in the fridge overnight and cook defrosted pork chops as normal.
Frequently Asked Questions
The best way to keep pork chops moist is to not overcook them.
Make sure to place them on a grill preheated to at least 400 Fahrenheit, heat set to medium-high, and only turn the pork once.
A ½” thick chop takes about 5 minutes per side to reach medium doneness. A ¾” thick chop takes about 6 minutes per side. And for a 1” thick chop, cook for about 7 to 8 minutes per side.
Try the “poke test”: With your left hand, touch your thumb to your middle finger. Using your right hand, touch the meaty part of your thumb - it should feel close to a medium-done chop/steak. Now like the thickest part of your pork chop, if it feels softer, cook for a bit more.
More Vietnamese recipes to try!
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Vietnamese pork chop Recipe (Lemongrass Pork Chops)
Equipment
Ingredients
- 4 pork chops Use ½ to ¾ inch thick bone-in pork chops. Thinner cuts are fine too.
- 2 tablespoons canola oil
- ½ cup lemongrass, chopped about 2 stalks
- 1 medium shallot, chopped
- 2 cloves garlic, minced
- ¼ cup oyster sauce
- 3 tablespoon brown sugar
- 3 tablespoon fish sauce
Instructions
- Place the pork chops into a resealable bag.
- In a medium bowl, whisk together the oil, lemongrass, shallot, garlic, fish sauce, oyster sauce, and brown sugar.
- Pour the marinade over the pork chops in the plastic bag, making sure it evenly coats each piece of meat.
- Seal and place the bag in a large bowl in the refrigerator overnight.
- To grill, preheat the grill to 400 degrees Fahrenheit, on medium high heat. Grill for about 6 minutes on each side (see notes below for grill time for thicker cuts).
Notes
- To get nice charred grill marks and better caramelization, make sure to preheat your grill to at least 400 Fahrenheit, and shake off the excess marinade before placing the chops on the grill. Only turn once.
- A ½” thick chop takes about 5 minutes per side to reach medium doneness. A ¾” thick chop takes about 6 minutes per side. And for a 1” thick chop, cook for about 7 to 8 minutes per side.
- The pork chops should reach at least 145 Fahrenheit in the thickest part, which will be cooked medium.
- You can also use this lemongrass marinade for delicious grilled chicken.
Margaret
Thank you for sharing your Vietnamese recipes. I love Vietnamese food and just now found the food that I love.
Kaylie
You're welcome! Thanks for stopping by!