Grilled Lemongrass Pork Chops

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Get this excellent Vietnamese Grilled Lemongrass Pork Chops (Thit Heo Nuong Xa) Recipe. So tasty and succulent Vietnamese Grilled Lemongrass Pork Chops. Serve with rice and slice cucumber salad for a complete meal.

Get Tasty and Succulent Grilled Lemongrass Pork Chops at Home!

Craving for a taste of Vietnamese Grilled Pork Chops? Now you can make this delicious dish at home! With just a few simple ingredients and a little bit of time, you can create tasty and succulent Grilled Lemongrass Pork Chops that your family and friends will love. So why not give it a try and impress everyone with your culinary skills?

Lemongrass is a tropical herb that has been used for centuries in various traditional medicines and cuisines. It’s an incredibly healthy and flavorful ingredient, with many amazing health benefits. Studies have shown that lemongrass can reduce inflammation, improve digestion, boost your immune system, and even aid in weight loss.

The most potent part of the lemongrass plant are the essential oils, which are believed to be responsible for its impressive health benefits. The oils contain powerful compounds such as citronellal, geraniol, and limonene, which have anti-inflammatory, antifungal, and antioxidant properties. These compounds can help protect your body from damage caused by free radicals, helping to reduce the risk of cancer and other diseases.

Lemongrass is also full of vitamins, minerals, and fiber. It’s an excellent source of potassium, calcium, magnesium, manganese, iron, and zinc. It also contains Vitamin A, Vitamin C, and folate. All these nutrients make lemongrass an incredibly nutritious food that can help boost your overall health.

In addition to its amazing health benefits, lemongrass adds a delicious citrusy flavor to dishes like this Vietnamese Grilled Lemongrass Pork Chops. It pairs perfectly with the succulent pork and makes for a tasty meal!

Can also be served with Longevity Noodles, Biang Biang Noodles and Green Bean Stir-Fry Recipe.


Vietnamese Grilled Lemongrass Pork Chops

vietnamese grilled lemongrass pork chops 174716618

So tasty and succulent Vietnamese Grilled Lemongrass Pork Chops (Thit Heo Nuong Xa). Serve with rice and slice cucumber salad for a complete meal.

  • Author: Serious Eats
  • Prep Time: :30
  • Cook Time: :30
  • Total Time: 1:00
  • Yield: 6 1x
  • Category: Dinner
  • Method: Grilled
  • Cuisine: Vietnamese


Units Scale

For the Pork

  • 2 teaspoons whole white peppercorns, or 1 1/2 teaspoons ground white pepper
  • Pinch kosher salt
  • 3 stalks lemongrass, bottom 4 to 5 inches only, outer leaves discarded, tender core thinly sliced
  • 1 small shallot, roughly chopped
  • 4 medium cloves garlic, roughly chopped
  • 1/3 cup palm sugar
  • 1/4 cup fish sauce
  • 2 tablespoons vegetable oil
  • 1 1/2 pounds thin-cut pork chops, preferably blade end, with plenty of fat and marbling

For the Sauce:

  • 1 recipe basic Nuoc Cham
  • 1/4 cup very thinly julienned or grated carrot (optional)
  • 1/4 cup very thinly julienned or grated daikon radish (optional)
  • Pinch crushed red pepper flakes (preferably Thai or Vietnamese; optional)

To Serve:

  • Steamed white rice
  • Sliced cucumber


  1. For the Pork: If using whole white peppercorns, crush with salt in a mortar and pestle until roughly crushed. Add salt, lemongrass, shallot, garlic, palm sugar, and pre-ground white pepper (if using) to mortar and crush to a rough paste. You can continue crushing by hand at this point or transfer to a food processor to finish the job.
  2. Transfer marinade to a bowl and whisk in fish sauce and vegetable oil. Add pork chops, turning them to coat all surfaces. Transfer pork to a gallon-size zipper-lock bag, press out the air, and seal bag. Marinate at room temperature, turning pork once or twice, for at least 30 minutes or up to 3 hours. Alternatively, transfer to refrigerator and marinate, turning once or twice, for up to 12 hours before proceeding.
  3. For the Sauce: Prepare Nuoc Cham according to the recipe, then add carrot and daikon to the same bowl, if using. Add chili flakes to taste, if using. Extra sauce can be stored in an airtight container in the refrigerator for up to a month.
  4. Light one chimney full of charcoal. When all charcoal is lit and covered with gray ash, pour out and arrange coals on one side of charcoal grate. Set cooking grate in place, cover grill, and allow to preheat for 5 minutes. Alternatively, set half the burners on a gas grill to the highest heat setting, cover, and preheat for 10 minutes. Clean and oil grilling grate. Grill pork chops directly over high heat, turning frequently and shifting to cooler side of grill if there are excessive flare-ups, until pork is charred and just cooked through, 4 to 6 minutes total.
  5. Transfer to a serving platter and serve immediately with steamed white rice, sliced cucumber, and sauce.


  • I suggest using a mortar and pestle to make the marinade, but if you prefer, you can make it in a food processor. Process the peppercorns until crushed, then add the remaining marinade ingredients, excluding the palm sugar, and process to a paste. Chop or crush the palm sugar chunks with the bottom of a heavy pan, add to the processor, and process until smooth.


  • Serving Size: 6
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