Vietnamese Lemongrass Pork Chops (Sườn Nướng Sả)
Thin bone-in pork chops soaked in a fragrant marinade of fresh lemongrass, shallots, garlic, fish sauce and homemade caramel, then seared until deeply browned and sticky at the edges. Serve with rice, pickles and herbs.
- Prep
- 25 min
- Cook
- 15 min
- Wait
- 4 hr
- Total
- 4 hr 40 min
- Makes
- 4 servings (4 chops, about 1½ lb / 680 g total)
Steps
Before you start
- Plan ahead: the pork needs at least 4 hours in the marinade, and overnight (up to 24 hours) gives the best flavor.
- Buy thin bone-in or boneless pork loin or rib chops, about ½ inch (1.25 cm) thick. Thicker chops will need longer cooking.
- Use only the tender, pale bottom 5–6 inches of each lemongrass stalk. Peel off the tough outer layers first.
- Caramel burns quickly. Have the fish sauce and water measured and next to the stove before you start.
Make the caramel
- Combine the 2 tbsp (25 g) caramel sugar and 1 tbsp (15 ml) water in a small heavy saucepan.
- Cook over medium heat without stirring, swirling the pan gently, for 4–6 minutes until the syrup turns a deep amber, the color of dark tea, and smells nutty.
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Ready when: Deep amber color with the first wisps of light smoke.
Tip: Pull it off the heat at the first wisp of smoke. Past that point it turns bitter.
Stop the caramel
- Remove the pan from the heat.
- Standing back, carefully pour in 2 tbsp (30 ml) hot water.
- It will spatter and seize.
- Return to low heat and stir for 30–60 seconds until smooth.
- Pour into a small bowl and cool for 10 minutes.
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Ready when: Smooth, pourable, dark brown syrup with no hard lumps.
Tip: Add the water slowly and keep your face away from the pan.
Blend the aromatics
- Put the lemongrass, shallots, garlic, fish sauce, 1 tbsp (12 g) sugar, soy sauce, oil, black pepper and cooled caramel in a food processor.
- Pulse for 30–45 seconds, scraping the sides once, until a coarse, wet paste forms with tiny flecks of lemongrass.
- Or pound in a mortar.
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Ready when: Paste is spreadable and no large lemongrass pieces remain.
Tip: Fine lemongrass is key. Large pieces turn woody and burn in the pan.
Prep the chops
- Pat the chops dry with paper towels.
- Pound each with a meat mallet or the bottom of a heavy pan to an even ½-inch (1.25 cm) thickness.
- Snip the fat edge in 2 or 3 places so the chops stay flat while cooking.
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Ready when: Chops are even in thickness.
Marinate the pork
- Place the chops in a zip-top bag or shallow dish.
- Add all the marinade and rub it into every surface.
- Seal, removing the air, and refrigerate for at least 4 hours or up to 24 hours, flipping once about halfway.
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Ready when: Chops are coated evenly in dark paste.
Tip: Don't go past 24 hours. The fish sauce will start to make the meat firm and salty.
Bring to room temp
- Take the chops out of the fridge 20 minutes before cooking.
- Scrape off most of the clinging lemongrass pieces with the back of a knife, leaving a thin glaze.
- Leave the glaze on, as it browns and flavors the crust.
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Ready when: Chops are no longer cold to the touch.
Tip: Heavy lumps of marinade will scorch before the pork cooks.
Sear the first side
- Heat the 1 tbsp (15 ml) oil in a 12-inch (30 cm) skillet over medium-high heat for about 2 minutes until it shimmers.
- Add the chops in one layer, working in batches if they crowd.
- Cook undisturbed for 4 minutes until deep brown with charred spots.
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Ready when: Underside is dark mahogany and releases easily from the pan.
Tip: If the sugars smell acrid, drop the heat to medium. A little char is good, black is too far.
Flip and finish
- Turn the chops and cook 3–4 minutes more.
- Insert an instant-read thermometer into the thickest part, away from the bone, and remove the chops at 140°F (60°C) if you want them to rise to 145°F (63°C) while resting.
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Ready when: 145°F (63°C) after resting; juices run clear with a faint blush of pink.
Tip: Thin chops overcook fast, so start checking at 3 minutes.
Rest and serve
- Move the chops to a plate and rest for 5 minutes.
- Serve whole or sliced along the bone with steamed rice, pickled carrots and daikon, cucumber slices, and fresh herbs.
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Ready when: Internal temperature reaches 145°F (63°C).
Good to know
Tips
- Pound the chops thin so the marinade penetrates and they cook before the sugars burn.
- For a grill, cook over medium-high heat for 3–4 minutes per side with the lid open, and watch for flare-ups from the sugar.
- Slice the lemongrass very thinly before blending so the food processor can make a smooth paste.
- Add a fried egg and a drizzle of nuoc cham to turn it into a classic com tam (broken rice) plate.
Make ahead
"The marinade paste keeps in the fridge for 3 days or the freezer for 3 months. Raw pork can marinate in the freezer bag for up to 2 months; thaw overnight in the fridge before cooking."
Storage & reheating
"Room temperature: no more than 2 hours. Refrigerator: store cooked chops in an airtight container up to 3 days. Freezer: up to 2 months, wrapped well. Reheat in a skillet over medium-low heat for 2–3 minutes per side with a splash of water, or in a 350°F (175°C) oven for 8–10 minutes, until hot throughout (165°F / 74°C)."
Substitutions
- lemongrass stalks → 3 tbsp jarred lemongrass paste (or 2 tbsp paste plus zest of 1 lime). Fresh is best. Paste is milder, so add a little more if you like a strong flavor.
- shallots → ½ small yellow onion. Slightly less sweet, but works well.
- fish sauce → 2 tbsp soy sauce plus 1 tbsp water. Less depth and not authentic, but still tasty. Fine for fish allergies only if the rest is also free of fish.
- bone-in pork loin chops → boneless pork shoulder slices or chicken thighs. Cook chicken to 165°F (74°C). Pork shoulder slices take a minute or two longer.