Thit Heo Nuong Xa

Vietnamese Lemon Grass Pork Chops

October: National Pork Month

We get so excited whenever our church assigns us as sponsors for Vietnamese couples in the marriage preparation program. Their weddings are so grand and the multiple courses of food are so delicious and filling! We leave the reception with our bellies so stuffed! 

Sometimes the couple likes to bring food to share at our house for the marriage prep sessions. We are so grateful for their generosity, too. One of our Vietnamese brides brought several dishes that she cooked herself (it helps that her family owns a small Vietnamese restaurant in Asiatown). Islander’s favorite was the lemon grass pork chop as it reminded her of Filipino inihaw na liempo. But the subtle taste of the fragrant lemongrass gives thit heo luong xa a unique taste and flavor.

Thanks to Kimmie H. for sharing her not-so-secret family’s marinade recipe for Vietnamese lemongrass pork chops so we could grill some goodness on our own during National Pork Month!

Recipe

(From Kimmie H.)

Ingredients

  • 1 pound pork chops, no more than ½ inch thick
  • 1-2 stalks of lemongrass, white parts finely chopped (approximately ¼ cup)
  • 3 tablespoons brown sugar
  • 2 tablespoons garlic, minced
  • 2 tablespoons shallot, chopped
  • 3 teaspoons soy sauce
  • 2 tablespoons fish sauce
  • 2 tablespoons vegetable oil

Directions

Wash, dry and finely chop the white parts of the lemongrass stalk. Place them in the well of a food processor or blender. Add the minced garlic, brown sugar and black pepper.

Add the chopped shallot, soy sauce, fish sauce and vegetable oil. Process into a thick, saucy marinade.

Pour the marinade into a zipper top plastic bag. Add the pork chops in the bag, coating the sides well, and refrigerate them for at least 2 hours (best if overnight). Remove from the refrigerator at least 30 minutes before grilling. Discard the marinade. Heat the grill until hot and cook the meat for 6-8 minutes, turning frequently, or until cooked through. Avoid overgrilling or the meat will dry out. Put the cooked pork chops on a plate with its juices and let rest for about 5-10 minutes before serving.

Notes

  • So far, out of the few Vietnamese couples we have sponsored at church, two brides have relatives who own restaurants. It is a blessing to get to eat some of the food for free when they share the dishes with us!
  • Lemongrass may be found at Asian grocery stores in the produce section. Some larger chain grocers pack them by the fresh herbs. Carefully cut off the green tops and use about 3-4 inches of the white stalk parts. 
  • A marbled/fatty pork chop is preferable as it soaks up the marinade. The sugar in it gives a nice caramelization and char as well as a sweet taste to balance the lemongrass and other saucy ingredients.
  • Serve with rice, fried egg sunny side up with crisp edges and a side salad of cucumbers, tomatoes, lettuce, mint and cilantro.
  • Search our blog for more pork recipes.