Vietnamese Grilled Pork Chop Recipe

It comes as no surprise that Vietnamese pork chops (Thit Heo Nuong Xa), which are simple to make, full of distinctive lemongrass flavor, and hardly ever go wrong, have become one of the most popular menu items at the Vietnamese restaurant near me.

It can be served as part of a set meal with salad and steamed rice or cut into smaller pieces to put on the skewer, which is why restaurants like it because it doesn’t require laborious preparation and the leftovers can be used as the filling for Bann Mi.

Fish sauce and lemongrass, which are less common ingredients, can be found in most Asian grocers, and the rest of the ingredients can be found in your kitchen pantry.

Vietnamese pork chops stand out from other types of pork chops because they are marinated with a special combination of flavors, including soy sauce, fish sauce, sugar, honey, shallot, scallions, black pepper, and—not to be forgotten—minced lemongrass.

The accompanying dipping sauce, Nuoc Cham, has all the taste bud teasing elements – sweet, salty, sour, and spiciness in one dip. You can immediately picture all this sensory-stimulating flavor in a single bite because of the ingredients’ contrasting flavors of saltiness and sweetness, which are distinctive to Vietnamese cuisine.

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Let’s take a closer look at each component and the procedure for making the Vietnamese lemongrass pork chops:

Pork chops : grilled pork chops ( how to make Vietnamese grilled pork chops )

Sườn Nướng (Vietnamese Grilled Pork Chops) 🔗

Sườn Nướng are Vietnamese Grilled Pork Chops that'll take any BBQ to the next level. The meat's marinated in aromatics then grilled until sizzling!

Prep: 30min

Total: 45min

Serving Size: 1 serving

Nutrition Facts: calories 571 kcal, Carbohydrate 10 g, Protein 73 g, Fat 25 g, Saturated Fat 8 g, Trans Fat 1 g, Cholesterol 223 mg, Sodium 985 mg, Fiber 1 g, Sugar 6 g, unSaturated Fat 14 g, servingSize 1 serving


  • 1 kg / 2.2 lb pork chops
  • 2 red shallots ((finely chopped))
  • 3 cloves garlic ((finely chopped))
  • 1 stalk lemongrass ((finely chopped))
  • 1 tsp five spice powder
  • 2 tsp brown sugar ((or to taste))
  • 1/2 tsp salt ((or to taste))
  • 2 tsp pepper
  • 1 tsp chicken bouillon powder
  • 1 tbsp oyster sauce
  • 1 tsp fish sauce
  • 1 tsp light soy sauce
  • 2 tsp cooking oil
  • 4 tsp light soy sauce ((or to taste))
  • 4 tsp oyster sauce
  • 2 tsp pepper
  • 4 tsp honey ((or to taste))


  1. Preheat the oven to 200°C (390°F). 
  2. Meanwhile, mix together the lemongrass, red shallots, garlic, five spice powder, chicken bouillon powder, sugar, salt, pepper, oyster sauce, light soy sauce, fish sauce and oil.
  3. Smear the sauce over the pork chops, rubbing it in well to cover all the meat.
  4. Marinate for a minimum of 20 minutes.
  5. After the 20 minutes, place the marinated pork chops on a grill rack with the drip tray underneath.Pro Tip: If the 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.
  6. Cook the pork in the oven for 5 minutes, then flip and cook for another 5 minutes.
  7. Brush the glaze over the cooking meat and grill for 2 minutes before repeating on the other side.
  8. Let the Sườn Nướng turn golden brown then serve with rice or enjoy as is!


How long do porkchops take to grill?

The pork chops should be brushed with olive oil on both sides, placed on a hot grill, covered, and seared for two to three minutes on each side, or until the chops are fully cooked and have an internal temperature of 145°F. Then the chops should be taken off the grill and allowed to rest for five minutes before being served.

How do you keep pork chops tender?

Thick pork chops usually require about 20 minutes to grill to perfection – 8 minutes for searing over direct heat, plus 12 minutes for finishing over indirect heat. Thin pork chops typically take 8 minutes to cook (4 minutes of searing on each side).

What is Pho Suon Nuong?

Thin-cut pork chops won’t sear properly in the time it takes to cook them through. Choose thick-cut bone-in pork chops. Skip the brine, but season liberally. Let the pork chops rest. Sear the pork chops over medium-high heat. Baste the pork chops. Let the pork chops rest, again. Serve.

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