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Pork Chops Vietnamese-Style


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Rate this recipe 4.2/5 (10 Votes)


  • Salad:
  • 1 large shallot, chopped
  • 3 garlic cloves, chopped
  • 1/3 cup (packed) light brown sugar
  • 1/4 cup fish sauce
  • 2 tablespoons soy sauce
  • 2 tablespoons vegetable oil
  • 2 teaspoons freshly ground black pepper
  • 4 (1/4–1/2-inch-thick) bone-in pork rib chops
  • Kosher salt
  • 3 firm red plums, cut into 1/2-inch wedges
  • 2 scallions, dark- and pale-green parts only, thinly sliced
  • 1 Fresno chile, thinly sliced
  • 2 cups torn mixed herb leaves (such as Thai or sweet basil, cilantro, and/or mint)
  • 1/2 cup bean sprouts
  • 2 tablespoons unseasoned rice vinegar
  • Lime wedges (for serving)


Adapted from


Step 1

1. Blend shallot, garlic, brown sugar, fish sauce, soy sauce, oil, and pepper in a blender.

2. Transfer marinade to a large Ziploc bag.

3. Add pork chop and turn to coat.

4. Seal bag, pressing out air; chill at least 1 hour and up to 12 hours.

5. Prepare a grill for medium-high heat.
(Alternatively, heat a grill pan over medium-high.)

6. Remove pork chops from marinade, letting excess drip back into bag>

7. Season both sides with salt.

8. Grill pork chops, turning once, until lightly charred, about 2 minutes per side. 

9. Toss plums, scallions, chile, herbs, bean sprouts, and vinegar in a large bowl.

10. Season with salt; toss again.

Serve pork with salad and lime wedges.

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