VIETNAMESE PORK CHOPS (SườN NướNG)
Steps:
- Rinse pork chops under running water and lightly scrub with salt. Pat dry with paper towels.
- Combine all marinade ingredients in a medium mixing bowl and stir to combine and dissolve sugar and MSG. Then add the Marinade Aromatics.
- Marinade the pork chops in a bowl or bag in the fridge for at least 3 hours, but ideally overnight.
- Remove the chops from the marinade and discard the extra liquid--you can keep the aromatics on that stuck to the chops though.
Nutrition Facts : Calories 373 kcal, Carbohydrate 12 g, Protein 35 g, Fat 20 g, SaturatedFat 4 g, Cholesterol 101 mg, Sodium 1593 mg, Fiber 1 g, Sugar 8 g, ServingSize 1 serving
VIETNAMESE GRILLED PORK CHOPS WITH MUSHROOMS
These fresh, lively and finger lickin good pork chops combine the best of flavours from Thailand and Vietnam - a perfect complement to Vietnamese Rice Noodle Salad posted by Trinkets.
Provided by Bhappys kitchen
Categories Pork
Time 20m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- To make the marinade, combine the garlic, sugar, sauces, oil and whisky or sherry in a ziplock bag. Stir in the lemon grass and scallions. Add the pork chops, turning to coat them in the marinade. Cover and leave to marinate for 1-2 hours, and up to 24 hours for the most flavour.
- Lift the chops out of the marinade and place them on a barbecue over hot coals or on a grill (broiler) rack. Add the mushrooms and brush them with 15 ml/1 tablespoon of the oil. Cook the pork chops for 5-7 minutes on each side and the mushrooms for about 2 minutes. Brush both with the marinade while cooking.
- Heat the remaining oil in a wok or small frying pan, then remove the pan from the heat and stir in the chilies, fish sauce, lime juice, shallots, ground rice and chopped scallions. Put the pork chops and mushrooms on a large serving plate and spoon over the sauce. Garnish with the cilantro leaves and shredded scallions.
- To make your ground rice: in a dry non-stick fry pan toast dry uncooked rice until it is a light brown, then using either a mortar and pestle or a spice grinder, grind until it is a powder.
Nutrition Facts : Calories 423.2, Fat 28.2, SaturatedFat 6.8, Cholesterol 75, Sodium 1717.7, Carbohydrate 14, Fiber 1.3, Sugar 4.9, Protein 26.3
VIETNAMESE GRILLED PORK AND RICE VERMICELLI NOODLE BOWL
You usually think about pho when going to a Vietnamese restaurant, but it's time to graduate to bun! Bun is a type of noodles, made of rice like pho but thinner and springier. They are cooked, chilled and then used as a base for cold noodle bowls. My favorite protein to top these bowls with is this delicious sweet, smoky lemongrass pork. I love cooking this on a hot griddle to get a great sear.
Provided by Jet Tila
Categories main-dish
Time 1h10m
Yield 4 servings
Number Of Ingredients 21
Steps:
- For the dipping sauce: Combine all the sauce ingredients and stir to dissolve the sugar completely. Set aside.
- For the pork: Combine all of the marinade ingredients in a blender; puree about 20 seconds until smooth. Place the pork in a medium bowl, pour the marinade over the meat and massage the pork well. Marinate for at least 1 hour if time allows. Heat a grill pan, medium skillet or griddle to high and add the oil. When you see white wisps of smoke, saute the pork for about 5 minutes until cooked through.
- For the noodles: Soak the rice sticks in warm water for 20 minutes. Drain, then boil the soaked rice sticks in 3 quarts (2.8 liters) of water in a 4-quart (3.8-liter) pot for about 12 minutes until al dente. Rinse them well under cold water in a fine mesh strainer and reserve.
- Assembly: Divide the noodles into 4 separate bowls. Place the pork on top of the noodles. Sprinkle the pork with radish, carrot, roasted peanuts and scallions. Pour Nuoc Cham Sauce over the noodles and mix them well like a salad.
VIETNAMESE PORK CHOPS
Provided by Bon Appétit Test Kitchen
Categories Pork Sauté Meat Pork Chop Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- Whisk shallot, brown sugar, fish sauce, vinegar, and pepper in a shallow dish. Using a fork, pierce pork chops all over (to allow marinade to penetrate faster) and add to marinade in dish. Turn to coat. Cover and let pork chops marinate at room temperature, turning occasionally, 20 minutes.
- Remove pork chops from marinade, scraping off excess (reserve marinade for sauce). Heat oil in a large skillet over medium-high heat. Lightly season pork chops with salt. Cook until browned and cooked through, about 4 minutes per side. Let pork chops rest 10 minutes before serving.
- Meanwhile, bring marinade to a boil in a small saucepan and cook until reduced to 1/4 cup, about 4 minutes. Serve pork chops with reduced marinade and lime halves.
- DO AHEAD: Chops can be marinated 1 day ahead. Chill, turning bag occasionally.
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