VIETNAMESE PORK CHOPS RECIPE
Vietnamese pork chops are full of sweet and tangy flavors; the perfect way to change up boring old pork chops.
Provided by Leah Maroney
Categories Dinner
Time 55m
Yield 4
Number Of Ingredients 11
Steps:
- Gather your ingredients.
- Place pork chops in a shallow bowl or a plastic bag. Make sure either is large enough to fit the marinade as well. Peel the outer coarse layers of the lemongrass away. After removing the root, finely chop the bottom third of each stalk.
- Whisk together the fish sauce, hoisin sauce, vinegar, sugar, salt, black pepper, and minced garlic with the lemongrass. Whisk in a tablespoon of water as well.
- Pour the marinade over the pork chops. Cover with plastic wrap and allow them to marinate for thirty minutes in the refrigerator.
- Heat up the oil in your skillet to a medium-high heat. Add the pork chops in a single layer. If they don't fit in a single layer, fry them in batches.
- Fry on one side until browned, about four minutes. Flip and continue frying on the second side until browned and cooked through. Add the rest of the marinade to the pan and allow it to reduce and thicken slightly.
- Serve the pork chops immediately on top of rice or rice noodles with a sprinkle of scallions or chives.
Nutrition Facts : Calories 439 kcal, Carbohydrate 22 g, Cholesterol 70 mg, Fiber 1 g, Protein 25 g, SaturatedFat 6 g, Sodium 1485 mg, Sugar 10 g, Fat 28 g, ServingSize 4 pork chops (serves 4), UnsaturatedFat 0 g
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 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.
VIETNAMESE/CHINESE PORK CHOPS
My mom and I developed this recipe together. We call it Vietnamese/Chinese because the fish sauce is from Vietnamese cuisine and 5 spice powder from Chinese cuisine. It is our favorite marinade for pork chops. If you buy your pork chops from an Asian market, let them know what you're cooking. Generally, the thinner the chop, the better.
Provided by Jennifer You
Categories World Cuisine Recipes Asian
Time 8h25m
Yield 6
Number Of Ingredients 17
Steps:
- Whisk together the brown sugar, honey, fish sauce, 3 tablespoons of vegetable oil, soy sauce, Worcestershire sauce, ginger, five-spice powder, sesame oil, shallot, garlic, onion, lemon grass, salt, and pepper in a bowl, and pour into a resealable plastic bag. Add the pork chops, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 8 hours.
- Heat 1/4 cup of vegetable oil in a large skillet over medium-high heat or preheat an outdoor grill for medium-high heat, and lightly oil the grate. Cook until the pork chops are no longer pink in the center, about 4 minutes on each side.
Nutrition Facts : Calories 416 calories, Carbohydrate 15 g, Cholesterol 63.1 mg, Fat 28.8 g, Fiber 0.3 g, Protein 24.5 g, SaturatedFat 6.9 g, Sodium 814.4 mg, Sugar 10.9 g
VIETNAMESE PORK CHOPS WITH PICKLED WATERMELON
This dish is a bold mix of salty, sweet, and acidic components. Crunchy slabs of melon and sharp greens keep it fresh; meaty chops provide depth.
Provided by Susan Spungen
Categories Dinner Buffet Watermelon Arugula Summer Bon Appétit Dairy Free Peanut Free Tree Nut Free
Yield 4 servings
Number Of Ingredients 18
Steps:
- Pork Chops:
- Whisk shallots, soy sauce, fish sauce, sugar, and Sriracha in a shallow baking dish. Add pork chops and turn to coat. Cover and chill, turning occasionally, at least 1 hour.
- Prepare grill for medium-high heat.
- Remove pork chops from marinade, scraping off excess, and grill until cooked through, about 3 minutes per side.
- Do ahead: Pork chops can be marinated 12 hours ahead. Keep chilled.
- Salad:
- Heat 4 tablespoons oil in a small saucepan over medium heat. Add shallots and cook, stirring occasionally, until golden brown and crisp, about 4 minutes. Transfer to paper towels to drain; season with salt.
- Whisk vinegar, soy sauce, sugar, and remaining 2 tablespoons oil in a large bowl; season with salt and pepper. Add purslane, watermelon, and Pickled Watermelon Rind; season with salt and pepper and toss gently to coat.
- Serve pork chops with watermelon salad topped with fried shallots.
VIETNAMESE-SPICED PORK CHOPS
Smooth this sweet-hot rub into the scored surface of the chops. Serve with rice. from Cooking light Oct 2003
Provided by Susie D
Categories Pork
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Lightly score a diamond pattern on both sides of pork. Combine the ingredients for the rub and rub evenly over pork. Let rest at least 5 minutes.
- Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add pork; cook 4 minutes on each side or until done.
- Garnish with sliced green onions, if desired.
VIETNAMESE GLAZED SKINNY PORK CHOPS
Recipe from Food & Wine, June 2008. This was awesome! Surprisingly sweet yet savory. Worked well as an OAMC dump recipe. Threw it all in a zip lock and froze it then put in frig for a couple days to defrost and marinate. Delicious! I used extremely cheap pork chops and they turned out great. Prep time doesn't include marinating time.
Provided by Aggiezoey
Categories Pork
Time 36m
Yield 8 chops, 4 serving(s)
Number Of Ingredients 9
Steps:
- Note - The ingredients above are directly from the recipe; however, I didn't use the shallots when I made mine. I didn't have any. I also didn't use the peanuts b/c I forgot. But honestly, I don't think you need them. Nor did I add the salt b/c fish sauce is pretty salty tasting.
- Combine vegetable oil with honey, fish sauce, garlic, shallots and pepper. Add the pork chops, coat thoroughly in marinade and refrigerate over night or place in freezer bag and freeze. (Mine marinaded more than one night once thawed - turned out great!).
- Lightly season pork chops with salt (I did not do this step). Brush grill with oil (I used indoor grill pan). IMPORTANT - cook the pork over a very HIGH heat until nicely charred and just cooked through, about 3 minutes per side.
- Scatter the peanuts on top and serve right away. (However, I have refrigerated these and reheated the next night in microwave on 50% power and they turned out fine.).
Nutrition Facts : Calories 871.9, Fat 47.3, SaturatedFat 13.4, Cholesterol 274.6, Sodium 1636.2, Carbohydrate 22.6, Fiber 1.2, Sugar 18.4, Protein 86.2
VIETNAMESE PORK CHOP
Make and share this Vietnamese Pork Chop recipe from Food.com.
Provided by Kelseytran
Categories Vietnamese
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- To prepare the pork chops: add the pork chops, garlic, onion, pich of salt, pepper, 2 tsp of fish sauce, 1 tsp of sugar. Cover and place in the fridge for at least 6 hours.
- On medium heat, add 2 tbsp of vegetable oil.
- Add the chops, cook for about 7 minutes each side.
- To prepare the eggs: add a tbsp of vegetable oil.
- Drop in four eggs.
- Cook for 1 minutes.
- To prepare the fish sauce: add 1tbsp of sugar, add one fresh chili, add 1/4 cup of water.
- Stir well until sugar is dissolved.
- Add 2 tbsp of fish sauce.
- Stir again.
- Enjoy.
Nutrition Facts : Calories 242.5, Fat 10.7, SaturatedFat 3.5, Cholesterol 245, Sodium 1087.7, Carbohydrate 6.7, Fiber 0.2, Sugar 5.5, Protein 28.4
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.
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