Grilled Vietnamese Lemongrass Pork Chops Recipe (Thit Heo Nuong Xa) :: The Meatwave

Name: Grilled Vietnamese Lemongrass Pork Chops Recipe (Thit Heo Nuong Xa) :: The Meatwave
Total time: 85 min
Ingredients: 1 cup hot water; 1/2 cup white sugar; 1/3 cup Vietnamese fish sauce; 1/2 cup freshly squeezed lime juice; 2 medium cloves garlic, minced; 3 tablespoons finely grated carrot (optional); 1 small bird's eye chili, minced (optional); 2 teaspoons whole white peppercorns; 3 stalks lemongrass, bottom 4 to 5 inches only, outer leaves discarded, tender core thinly sliced; 1/3 cup palm sugar or light brown sugar; 2 tablespoons finely diced shallots (about 1 small); 4 teaspoons minced garlic (about 4 medium cloves); Pinch of kosher salt; 1/4 cup fish sauce; 2 tablespoons canola oil; 1 1/2 pounds thin-cut pork chops, preferably blade end; Cooked crushed or jasmine rice; Fried eggs; Sliced cucumber

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Super savory, lemony, garlicky, and tender, this Vietnamese recipe may just be the pinnacle of pork chops.

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Ingredients

1 cup hot water
1/2 cup white sugar
1/3 cup Vietnamese fish sauce
1/2 cup freshly squeezed lime juice
2 medium cloves garlic, minced
3 tablespoons finely grated carrot (optional)
1 small bird's eye chili, minced (optional)
2 teaspoons whole white peppercorns
3 stalks lemongrass, bottom 4 to 5 inches only, outer leaves discarded, tender core thinly sliced
1/3 cup palm sugar or light brown sugar
2 tablespoons finely diced shallots (about 1 small)
4 teaspoons minced garlic (about 4 medium cloves)
Pinch of kosher salt
1/4 cup fish sauce
2 tablespoons canola oil
1 1/2 pounds thin-cut pork chops, preferably blade end
Cooked crushed or jasmine rice
Fried eggs
Sliced cucumber