VIETNAMESE PORK CHOPS (SườN NướNG)
Steps:
- Rinse pork chops under running water and lightly scrub with salt. Pat dry with paper towels.
- Combine all marinade ingredients in a medium mixing bowl and stir to combine and dissolve sugar and MSG. Then add the Marinade Aromatics.
- Marinade the pork chops in a bowl or bag in the fridge for at least 3 hours, but ideally overnight.
- Remove the chops from the marinade and discard the extra liquid--you can keep the aromatics on that stuck to the chops though.
Nutrition Facts : Calories 373 kcal, Carbohydrate 12 g, Protein 35 g, Fat 20 g, SaturatedFat 4 g, Cholesterol 101 mg, Sodium 1593 mg, Fiber 1 g, Sugar 8 g, ServingSize 1 serving
VIETNAMESE GRILLED PORK AND RICE VERMICELLI NOODLE BOWL
You usually think about pho when going to a Vietnamese restaurant, but it's time to graduate to bun! Bun is a type of noodles, made of rice like pho but thinner and springier. They are cooked, chilled and then used as a base for cold noodle bowls. My favorite protein to top these bowls with is this delicious sweet, smoky lemongrass pork. I love cooking this on a hot griddle to get a great sear.
Provided by Jet Tila
Categories main-dish
Time 1h10m
Yield 4 servings
Number Of Ingredients 21
Steps:
- For the dipping sauce: Combine all the sauce ingredients and stir to dissolve the sugar completely. Set aside.
- For the pork: Combine all of the marinade ingredients in a blender; puree about 20 seconds until smooth. Place the pork in a medium bowl, pour the marinade over the meat and massage the pork well. Marinate for at least 1 hour if time allows. Heat a grill pan, medium skillet or griddle to high and add the oil. When you see white wisps of smoke, saute the pork for about 5 minutes until cooked through.
- For the noodles: Soak the rice sticks in warm water for 20 minutes. Drain, then boil the soaked rice sticks in 3 quarts (2.8 liters) of water in a 4-quart (3.8-liter) pot for about 12 minutes until al dente. Rinse them well under cold water in a fine mesh strainer and reserve.
- Assembly: Divide the noodles into 4 separate bowls. Place the pork on top of the noodles. Sprinkle the pork with radish, carrot, roasted peanuts and scallions. Pour Nuoc Cham Sauce over the noodles and mix them well like a salad.
VIETNAMESE GRILLED PORK CHOPS WITH MUSHROOMS
These fresh, lively and finger lickin good pork chops combine the best of flavours from Thailand and Vietnam - a perfect complement to Vietnamese Rice Noodle Salad posted by Trinkets.
Provided by Bhappys kitchen
Categories Pork
Time 20m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- To make the marinade, combine the garlic, sugar, sauces, oil and whisky or sherry in a ziplock bag. Stir in the lemon grass and scallions. Add the pork chops, turning to coat them in the marinade. Cover and leave to marinate for 1-2 hours, and up to 24 hours for the most flavour.
- Lift the chops out of the marinade and place them on a barbecue over hot coals or on a grill (broiler) rack. Add the mushrooms and brush them with 15 ml/1 tablespoon of the oil. Cook the pork chops for 5-7 minutes on each side and the mushrooms for about 2 minutes. Brush both with the marinade while cooking.
- Heat the remaining oil in a wok or small frying pan, then remove the pan from the heat and stir in the chilies, fish sauce, lime juice, shallots, ground rice and chopped scallions. Put the pork chops and mushrooms on a large serving plate and spoon over the sauce. Garnish with the cilantro leaves and shredded scallions.
- To make your ground rice: in a dry non-stick fry pan toast dry uncooked rice until it is a light brown, then using either a mortar and pestle or a spice grinder, grind until it is a powder.
Nutrition Facts : Calories 423.2, Fat 28.2, SaturatedFat 6.8, Cholesterol 75, Sodium 1717.7, Carbohydrate 14, Fiber 1.3, Sugar 4.9, Protein 26.3
VIETNAMESE-STYLE PORK CHOPS WITH FRESH HERB SALAD
A heavy-hitting marinade and an unexpected plum and herb salad transform pork rib chops into an irresistible summer meal.
Provided by Andy Baraghani
Categories Bon Appétit Pork Grill Herb Garlic Plum Green Onion/Scallion Chile Pepper Cilantro Basil Mint Summer Dinner Dairy Free Peanut Free Tree Nut Free
Yield 4 servings
Number Of Ingredients 16
Steps:
- Blend shallot, garlic, brown sugar, fish sauce, soy sauce, oil, and pepper in a blender. Transfer marinade to a large resealable plastic bag. Add pork chop and turn to coat. Seal bag, pressing out air; chill at least 1 hour and up to 12 hours.
- Prepare a grill for medium-high heat. (Alternatively, heat a grill pan over medium-high.) Remove pork chops from marinade, letting excess drip back into bag; season both sides with salt. Grill pork chops, turning once, until lightly charred, about 2 minutes per side.
- Meanwhile, toss plums, scallions, chile, herbs, bean sprouts, and vinegar in a large bowl. Season with salt; toss again.
- Serve pork with salad and lime wedges.
GRILLED VIETNAMESE STYLE PORK CHOPS
This recipe is pretty much straight out of Mark Bittman's "The Minimalist Cooks Dinner"- I tweaked it a bit to punch up the flavor, and reduced the honey because of it's tendency to burn on the grill. This dish is highly aromatic and characteristic of Southeast Asia- and it so darn simple to make. We love lemon grass and all the flavors of Vietnamese cooking, try it, you will fall in love !
Provided by Angela Gray @angiemath
Categories Marinades
Number Of Ingredients 1
Steps:
- 2 T fresh lemon grass* 4 cloves garlic minced 1 T honey 2 T nuoc man* *( you can substitute soy sauce) juice of 2 or 3 limes- depending on size- you want about 1/3 cup juice 1 t fresh ground pepper 2T chopped mint, thai basil, and cilantro- equal parts 4 country style pork chops- or the chops of your choice
- Combine the lime juice, honey, garlic, nuoc man, and lemongrass in a shallow dish(* reserve 1/2 cup for later) that will accommodate the pork in a single layer. Marinate the pork while you get the grill started.
- Remove the pork from the marinade and discard ! *Be safe don't use the raw pork marinade ! *
- When the grill is moderately hot (use the hand test of 4-5 seconds of tolerance a few inches from the heat) grill the pork for about 10 minutes ( for 1" chops) turning only once- thinner chops require less cooking time. An instant read thermometer should be about 155 degrees
- You want the meat to be slightly pink -and still juicy. Watch carefully- so not to burn- and move to a cooler part of the grill if necessary. When done, and while the meat rests for a few minutes you can heat up the *reserved marinade and boil on high until it is reduced and thickened some. Spoon the juices over the pork and sprinkle the fresh herbs. Serve with lime wedges.
- I serve mine over a bed of asian steamed rice and a side of stir fried bok choy, asparagus, water chestnuts and baby corn with a little stir fry sauce mixed in. This is soooo good, it is a family favorite !
- Trouble finding the right herbs? In some markets you can find the lemon grass in a tube in the produce section. The mint, cilantro and Thai basil can usually also be found in a clear hanging package in the produce section. If you cannot find fresh you may use dried but try finding the fresh, so much better ! (You can sub. regular basil for Thai Basil, the TB is a little stronger and a little bit spicier than regular basil. * You can also check out your local stores that carry bedding plants, many will have these in stock. I have a huge herb bed and grow all of these items because we use them in so many things. Here is a picture of my herb garden !
VIETNAMESE PORK CHOPS
Provided by Bon Appétit Test Kitchen
Categories Pork Sauté Meat Pork Chop Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- Whisk shallot, brown sugar, fish sauce, vinegar, and pepper in a shallow dish. Using a fork, pierce pork chops all over (to allow marinade to penetrate faster) and add to marinade in dish. Turn to coat. Cover and let pork chops marinate at room temperature, turning occasionally, 20 minutes.
- Remove pork chops from marinade, scraping off excess (reserve marinade for sauce). Heat oil in a large skillet over medium-high heat. Lightly season pork chops with salt. Cook until browned and cooked through, about 4 minutes per side. Let pork chops rest 10 minutes before serving.
- Meanwhile, bring marinade to a boil in a small saucepan and cook until reduced to 1/4 cup, about 4 minutes. Serve pork chops with reduced marinade and lime halves.
- DO AHEAD: Chops can be marinated 1 day ahead. Chill, turning bag occasionally.
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- Rinse the pork chops under cold running water and pat them dry with paper towels. Make 3-4 tiny slits on the connection tissue between the meat and fat and without cutting through meat.
- Transfer pork chops and marinade sauce into a large Ziploc or bowl. Massage to combine. Marinate in the fridge for 12 hours or up to overnight. Remove the pork chops from the marinade sauce. Discard the extra liquid. Let the meat sit out on the counter for 15 minutes before cooking.
- Preheat a grill pan to medium high. Grease, and cook the pork chops for 4 minutes per side or until lightly charred on both sides and an instant-read the deepest part of a chop registers anywhere between 140°F-145°F. Remove from the grill. Place the meat on a cutting board, cover loosely with foil, and let rest for 5 minutes before serving.
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- Mix together the marinade ingredients and smear it over the pork chops. Marinate for a minimum of 20 minutes.
- Preheat the oven to 200°C (390°F) and place the pork chops on a grill rack with the drip tray underneath. Tip: if the pork chops were in the fridge while marinating, take them out 20 minutes prior to cooking to reach room temperature again, otherwise they will be tough when cooked.
- Brush the glaze over the cooking pork chops and grill for 2 minutes before repeating on the other side.
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