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Suon Nuong (Vietnamese Pork Chops)


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  • 1/2 cup brown sugar
  • 1/3 cup thinly sliced shallots
  • 1/4 cup thinly sliced lemongrass
  • 2 tbsp. peanut oil
  • 2 tbsp. soy sauce
  • 1 1/2 tbsp. fish sauce
  • 1 tbsp. ground black pepper
  • 8 cloves garlic, finely chopped
  • 1 lb. 1/2″-thick pork blade chops
  • Cooked white rice and nuoc cham (Vietnamese chili-garlic sauce), for serving



Step 1

1. In blender or food processor, combine sugar, shallots, lemongrass, oil, soy sauce, fish sauce, pepper, and garlic; purée until smooth. Place pork chops in a 9″ × 13″ baking dish and pour over purée; cover with plastic wrap and chill at least 1 hour or overnight.

2. Heat a 12″ cast-iron grill pan over high heat, or preheat BBQ. Working in batches, add chops; cook, turning once, until charred in spots and cooked through, about 2 minutes. Serve immediately with rice and chili-garlic sauce.

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