What are Vietnamese Pork Chops?
Vietnamese Lemongrass Pork Chops, known as 'Thit Heo Nuong Xa (Thịt Heo Nướng Xả)' in Vietnam are a traditional way to grill/bbq thin pork steaks or chops. Fresh ingredients are pounded into a puree and combined to create a balanced marinade to coat the pork. Time does its magic (12-24 hours) and then the chops are typically grilled over hot coals. The meat chars and the sugar in the marinade caramelises into something very special. Juicy pork, fragrant for the ages and a masterpiece of flavour.
A complete meal: Traditionally, pork chop is often served as part of a meal that includes the Chop (Thit Heo Nuong Xa) broken Jasmine rice (Com Tam) or vermicelli rice noodles, a salad or pickled vegetable element, a slice of a Vietnamese meat loaf (Cha Trang), Shredded pork rinds (Bi Heo) and more often than not a delicious crispy fried egg. To accompany the plate is the ubiquitous sweet & salty dipping sauce (Nuoc Cham).
My recipe features the pork chop, salad, broken rice and dipping sauce.