I get juicy, caramelized Vietnamese lemongrass pork chops glazed in sweet and savory lemongrass, garlic, and fish sauce that make you keep scrolling.

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I am obsessed with these Vietnamese grilled lemongrass pork chops because the lemongrass punches through with bright, citrusy heat and the fish sauce adds that deep, salty umami that hooks me every time. Charred edges, sticky caramel, aromas that curl into the air.

I love how the meat still yields under a proper sear, juices pooling, bits of caramel clinging to the bone. It’s messy, loud, and absolutely worth it.

And that scent, hot and sharp, follows you into the house. No frills.

Just loud, undeniable flavor that makes me want to eat these again, immediately. I never get bored.

Ingredients

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Pork chops: the juicy, meaty center of the dish, it’s comfort food with char.
Lemongrass: bright citrusy punch, it smells like summer and wakes everything up.
Garlic: that familiar garlicky warmth, it’s cozy and slightly spicy in the background.
Shallot: sweet onion notes, it’s softer and more delicate than raw onion.
Fish sauce: salty, umami backbone, it’s what makes this taste authentically Vietnamese.
Soy sauce: adds brown savory depth, it keeps things rich without being heavy.
Brown or palm sugar: caramel sweetness, it helps with that sticky, glossy finish.
Basically honey: optional sticky sweetness and golden color, kind of irresistible.
Vegetable oil: neutral cooking fat, it helps get a nice sear without tasting oily.
Sesame oil: tiny nutty flourish, it’s perfume in small doses.
Black pepper: quick spicy bite, it wakes up the palate without dominating.
Plus lime juice: zippy acidity, it brightens and cuts through the richness.
Red chili: optional heat, it punches things up if you like a kick.
Scallions: fresh green crunch, it’s that last bright, fresh touch on top.
Cilantro: herbaceous pop, it’s polarizing but lovely if you’re into it.
Pinch of salt: just to balance, sometimes essential to make flavors pop.

Ingredient Quantities

4 bone-in pork chops, about 1 to 1 1/4 lb total (about 4 chops, 1/2 inch thick)

3 stalks lemongrass, white bottoms only, finely minced (about 3 tbsp)

4 cloves garlic, minced

1 small shallot, minced

3 tbsp fish sauce

2 tbsp soy sauce

2 tbsp brown sugar or palm sugar

1 tbsp honey (optional)

2 tbsp vegetable oil or neutral oil

1 tsp sesame oil

1/2 tsp freshly ground black pepper

1 tbsp lime juice (or juice of 1 small lime)

1 small red chili, thinly sliced (optional, for heat)

2 scallions, thinly sliced (for garnish, optional)

Fresh cilantro leaves (optional, for garnish)

Pinch of salt, if needed

How to Make this

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1. Pat the pork chops dry with paper towels and set aside while you make the marinade.

2. In a bowl combine minced lemongrass, garlic, shallot, fish sauce, soy sauce, brown or palm sugar, honey if using, vegetable oil, sesame oil, black pepper and lime juice; taste and add a pinch of salt only if it needs it. Stir until the sugar mostly dissolves.

3. Add the pork chops to a shallow dish or resealable bag, pour the marinade over them and rub it into the meat so every chop is well coated; press the sliced red chili into the meat if you want heat.

4. Marinate in the fridge for at least 1 hour and up to 6 hours for best flavor; flip the chops once or twice so the marinade soaks in evenly.

5. If using a grill, preheat to medium high and oil the grates; remove the chops from the fridge 20 minutes before cooking to come closer to room temp.

6. Grill the chops 4 to 5 minutes per side for 1/2 inch thick chops, turning once, until nicely charred and cooked through to about 145 F, brushing with leftover marinade in the last minute for extra glaze; thicker chops may need a bit longer.

7. If you don’t have a BBQ, heat a heavy skillet or cast iron over medium high heat with a little oil; cook the chops 3 to 5 minutes per side until caramelized and cooked to 145 F, lowering heat if they brown too fast.

8. Transfer the chops to a plate, loosely tent with foil and rest 5 minutes so the juices redistribute.

9. Slice or serve whole, scatter sliced scallions and cilantro on top and squeeze a little extra lime if you like; serve with rice or a simple salad and pickled veggies if you want contrast.

10. Any leftover marinade that touched raw pork should be boiled for a minute if you want to use it as a sauce, otherwise whisk a bit more lime and honey into fresh reserved marinade for dressing.

Equipment Needed

1. Paper towels
2. Cutting board and a sharp chef’s knife
3. Small mixing bowl and measuring spoons/cups
4. Whisk or fork and a spoon for stirring and tasting
5. Shallow dish or large resealable plastic bag for marinating
6. Grill with tongs and a brush, or a heavy skillet/cast iron and spatula
7. Instant read meat thermometer
8. Kitchen tongs for turning chops
9. Aluminum foil to tent the resting chops

FAQ

Q: How long should I marinate the pork for best flavor?

A: Aim for at least 2 hours, but overnight is best. If you’re short on time, 30 minutes still helps. Longer lets the lemongrass and fish sauce really soak in, so don’t skip it if you can.

Q: Can I make this without lemongrass or use a substitute?

A: Fresh lemongrass gives the signature bright, citrusy flavor, but if you can’t find it use 1 teaspoon grated lime zest plus 1 teaspoon minced ginger as a rough substitute. Dried lemongrass won’t be as vibrant, so only use fresh when possible.

Q: What if I don’t have a grill? Can I cook these indoors?

A: Yes. Use a cast iron skillet or heavy pan over medium high heat, or broil in the oven on the top rack about 4-6 inches from the heat. Sear 3-4 minutes per side then lower heat and cook until just done. You want a nice char but not overcooked pork.

Q: How do I know when the pork chops are done?

A: Use a meat thermometer for accuracy. Target 145 F internal temp, then rest 3-5 minutes. If you don’t have a thermometer, look for juices that run clear and a slight blush of pink inside, not grey and dry.

Q: Can I prepare the marinade ahead and freeze the chops?

A: Yes. Marinate in a sealed bag and freeze for up to 1 month. Thaw in the fridge overnight before cooking. You can also freeze cooked chops and reheat gently to avoid drying them out.

Q: What sides and garnishes go best with these pork chops?

A: Serve with jasmine rice, pickled carrots and daikon, or a simple cucumber salad. Garnish with sliced scallions, cilantro and extra lime wedges. A drizzle of the reserved pan juices is great, but don’t use raw marinade unless you cook it first.

Vietnamese Grilled Lemongrass Pork Chops (Thit Heo Nuong Xa) Recipe Substitutions and Variations

Lemongrass: use 1 tbsp lime zest plus 1 tsp grated ginger for brightness and a little bite, or 2 tbsp lemon balm or cilantro stems finely chopped if you can’t find lemongrass.
Fish sauce: substitute 1 tbsp soy sauce plus 1 tsp lime juice for salty/umami, or 1 tbsp Worcestershire sauce in a pinch, but it gives a different flavor.
Soy sauce: use coconut aminos 1:1 for a slightly sweeter, less salty option, or tamari 1:1 if you need gluten free.
Brown sugar / palm sugar: swap with 1 tbsp honey plus 1 tbsp granulated sugar, or 2 tbsp maple syrup for a deeper sweetness and caramel notes.

Pro Tips

1. Marinate longer if you can, like 4 to 6 hours, not just an hour. The flavors really sink in and the pork gets more tender. But dont go past 8 hours or the texture can get mushy.

2. Pat the chops bone and all as dry as you can right before cooking. A dry surface gives way better sear and char. If the marinade pooled on the surface, blot it off so it wont steam.

3. Use a hot grill or a screaming hot cast iron skillet to get quick caramelization, then move to slightly cooler spots to finish if theyre thick. That way you get crust without overcooking the center.

4. Rest the meat at least 5 minutes and slice against the grain. Also if you want extra zip, squeeze fresh lime just before serving and scatter the scallions, it brightens everything up.

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

Recipe by Pho Tsventichi

0.0 from 0 votes

I get juicy, caramelized Vietnamese lemongrass pork chops glazed in sweet and savory lemongrass, garlic, and fish sauce that make you keep scrolling.

Servings

servings

Calories

400

kcal

Equipment: 1. Paper towels
2. Cutting board and a sharp chef’s knife
3. Small mixing bowl and measuring spoons/cups
4. Whisk or fork and a spoon for stirring and tasting
5. Shallow dish or large resealable plastic bag for marinating
6. Grill with tongs and a brush, or a heavy skillet/cast iron and spatula
7. Instant read meat thermometer
8. Kitchen tongs for turning chops
9. Aluminum foil to tent the resting chops

Ingredients

4 bone-in pork chops, about 1 to 1 1/4 lb total (about 4 chops, 1/2 inch thick)
3 stalks lemongrass, white bottoms only, finely minced (about 3 tbsp)
4 cloves garlic, minced
1 small shallot, minced
3 tbsp fish sauce
2 tbsp soy sauce
2 tbsp brown sugar or palm sugar
1 tbsp honey (optional)
2 tbsp vegetable oil or neutral oil
1 tsp sesame oil
1/2 tsp freshly ground black pepper
1 tbsp lime juice (or juice of 1 small lime)
1 small red chili, thinly sliced (optional, for heat)
2 scallions, thinly sliced (for garnish, optional)
Fresh cilantro leaves (optional, for garnish)
Pinch of salt, if needed

Directions

Pat the pork chops dry with paper towels and set aside while you make the marinade.
In a bowl combine minced lemongrass, garlic, shallot, fish sauce, soy sauce, brown or palm sugar, honey if using, vegetable oil, sesame oil, black pepper and lime juice; taste and add a pinch of salt only if it needs it. Stir until the sugar mostly dissolves.
Add the pork chops to a shallow dish or resealable bag, pour the marinade over them and rub it into the meat so every chop is well coated; press the sliced red chili into the meat if you want heat.
Marinate in the fridge for at least 1 hour and up to 6 hours for best flavor; flip the chops once or twice so the marinade soaks in evenly.
If using a grill, preheat to medium high and oil the grates; remove the chops from the fridge 20 minutes before cooking to come closer to room temp.
Grill the chops 4 to 5 minutes per side for 1/2 inch thick chops, turning once, until nicely charred and cooked through to about 145 F, brushing with leftover marinade in the last minute for extra glaze; thicker chops may need a bit longer.
If you don't have a BBQ, heat a heavy skillet or cast iron over medium high heat with a little oil; cook the chops 3 to 5 minutes per side until caramelized and cooked to 145 F, lowering heat if they brown too fast.
Transfer the chops to a plate, loosely tent with foil and rest 5 minutes so the juices redistribute.
Slice or serve whole, scatter sliced scallions and cilantro on top and squeeze a little extra lime if you like; serve with rice or a simple salad and pickled veggies if you want contrast.
Any leftover marinade that touched raw pork should be boiled for a minute if you want to use it as a sauce, otherwise whisk a bit more lime and honey into fresh reserved marinade for dressing.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.