This Vietnamese “Lemongrass Pork Chop & Rice” dish (Thit Heo Nuong Xa) is packed with flavor! Here, we have a savory grilled pork chop paired with tangy pickled radish & carrots and refreshing cucumbers & tomatoes. And to tie the dish together, we can't forget the best part... the NƯỚC CHAM! (Vietnamese fish sauce). I like to pour it all over so that the rice and the pork chop can absorb all the flavor. 🤤
Ingredients:
- 3 pork chops
- 1 roma tomato
- 1/2 cucumber
- lettuce leaf (garnish)
- 1 green onion (garnish)
Pork chop marinade:
- 3 lemongrass stalks
- 1 shallot
- 6 garlic cloves
- 1 tbsp (18g) fish sauce
- 1 tsp (11g) light soy sauce
- 1 tbsp (19g) palm sugar
- 2 tsp (4.8g) white pepper
Nuoc Cham: equal parts of the following (Adjust to your desired portion)
- white sugar
- water
- fish sauce
- lime (a few squeezes)
- chili sauce or birds eye chili
Pickled radish & carrots (Đồ Chua):
This takes at least 3 days to mature and develop its' pickled flavors. Below are the ingredients and a short video showcasing the process.
Short video: • Vietnamese Pickled Rad...
Ingredients:
- 1 carrot
- 1 daikon/radish
- 2 cup sugar
- 2 cup water
- 2 cup vinegar
- 1 tsp kosher salt (add for 10 mins then rinse thoroughly. This pulls all the moisture out before pickling)
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