Vietnamese Lemongrass Pork Chop Recipe

Vietnamese Lemongrass Pork Chops are a flavorful staple in Vietnamese home cooking and street food alike. Thin-cut pork chops are marinated in a fragrant mixture of lemongrass, garlic, fish sauce, and honey, then cooked until golden and aromatic for a juicy, savory finish.

The marinade creates a balance of savory, sweet, and citrusy flavors, while the pork develops a lightly caramelized surface that makes each bite especially satisfying. Lemongrass adds a bright, fresh aroma that is unmistakable in many Vietnamese dishes.

In Vietnam, these pork chops are often served with rice, scallion oil, and a tangy fish sauce dipping sauce known as nuoc cham, which brings a refreshing balance of salty, sweet, sour, and spicy flavors.

This quick pan-seared version brings those same vibrant flavors of Vietnamese lemongrass pork to your kitchen in about 30 minutes, making it an easy and delicious option for weeknight dinners.

A Classic Vietnamese Lemongrass Pork Dish

Lemongrass pork is a classic preparation in Vietnamese cooking, where meats are often marinated with aromatics such as lemongrass, garlic, fish sauce, and sugar.

One popular version is Sườn Nướng Sả, which translates to lemongrass grilled pork. The pork is traditionally cooked over charcoal, allowing the marinade to caramelize while the meat develops a slightly smoky aroma.

These flavorful pork chops are commonly served with steamed rice, fresh herbs, pickled vegetables, and dipping sauce, making them a comforting and satisfying meal found throughout Vietnam.

Grilled vs Pan-Seared Lemongrass Pork

Traditionally, Vietnamese lemongrass pork chops are grilled over charcoal. The high heat creates lightly charred edges while the marinade caramelizes on the surface of the meat.

However, grilling isn’t always practical for home cooking. A hot skillet can achieve a similar result by searing the pork until golden and fragrant.

In this recipe, the pork chops are first seared over high heat to develop color and caramelization. The heat is then lowered slightly so the pork cooks through while staying juicy.

This method allows you to enjoy the bold, aromatic flavors of Vietnamese lemongrass pork without needing a grill.

Why Fish Sauce Is Used?

Fish sauce is one of the most essential ingredients in Vietnamese cooking. Made from fermented anchovies and salt, it provides deep umami flavor and natural saltiness that enhances many dishes.

In this marinade, fish sauce helps season the pork while bringing out the savory richness of the meat. When combined with honey, it also helps create the lightly caramelized surface that makes lemongrass pork so flavorful.

Although fish sauce has a strong aroma on its own, it mellows during cooking and blends beautifully with ingredients like lemongrass, garlic, and shallots.

What Is Scallion Oil?

Scallion oil is a simple but flavorful condiment used in many Vietnamese and Chinese dishes. It is made by gently heating scallions in oil until fragrant.

The warm oil softens the scallions and releases their aroma, creating a savory topping that adds freshness and richness at the same time.

When spooned over grilled or pan-seared meats, scallion oil adds a light onion flavor that complements the caramelized pork beautifully.

What Is Nuoc Cham?

Nuoc cham is a classic Vietnamese dipping sauce commonly served with grilled meats, spring rolls, and noodle dishes.

The sauce is made by combining fish sauce, sugar, lime juice, water, garlic, and chili. The result is a balanced mixture of salty, sweet, sour, and spicy flavors.

Because lemongrass pork chops are rich and savory, nuoc cham adds a refreshing contrast that brightens each bite and completes the dish.

How to Prepare Lemongrass for Cooking?

Lemongrass is widely used in Vietnamese cooking for its bright citrus aroma and fresh herbal flavor. However, the stalks can be tough and fibrous if not prepared properly.

When using lemongrass, remove the outer layers and trim the root end. The tender white and pale green portion of the stalk is the most flavorful part and should be used for cooking.

Because lemongrass fibers can be quite firm, it’s important to mince them very finely so it blends smoothly into the marinade. Finely chopped lemongrass releases its fragrant oils and distributes its flavor more evenly throughout the dish.

If the stalks are particularly thick or tough, you can also lightly crush them with the back of a knife before chopping. This helps release more aroma and makes the lemongrass easier to mince.

Properly prepared lemongrass adds a fresh, citrusy fragrance that gives Vietnamese lemongrass pork its signature flavor.

Let’s Talk Ingredients

Pork loin chops
Thin-cut pork loin chops cook quickly and develop a beautiful caramelized surface in a hot pan. Their lean texture works well with the flavorful marinade, allowing the savory and aromatic ingredients to shine.

Lemongrass
Lemongrass gives this dish its signature bright citrus aroma. Only the tender white portion of the stalk is used, and it should be minced very finely so its fragrance blends smoothly into the marinade.

Fish sauce
Fish sauce provides the deep umami backbone of the marinade. It seasons the pork while adding the savory complexity that is essential in many Vietnamese dishes.

Garlic and shallot
Garlic adds warmth and aroma, while shallot brings a subtle sweetness that balances the marinade.

Honey
Honey adds sweetness and helps the pork caramelize as it cooks, creating the golden color and slightly sticky surface that makes these pork chops so appealing.

Dark soy sauce
A small amount of dark soy sauce deepens the color of the pork during cooking, giving the finished dish a richer and more vibrant appearance.

Scallion oil
Scallion oil adds a fresh, savory finish to the pork chops. The warm oil softens the scallions and releases their aroma, creating a simple but flavorful topping.

Nuoc cham dipping sauce
This classic Vietnamese dipping sauce balances salty, sweet, sour, and spicy flavors. It brightens the richness of the pork and adds a refreshing contrast to each bite.

Step-by-Step: Let’s Cook

Makes: 6 pork chops
Prep time: 20 minutes
Cook time: 10 minutes

Step 1: Prepare the pork chops

Score the fat along the edges of each pork chop to prevent curling while cooking. Use the back of a knife or a meat mallet to gently pound the pork chops to tenderize them.

Tip: Scoring the fat helps the pork chops cook evenly and stay flat in the pan.

Step 2: Marinate the pork

In a bowl, combine the fish sauce, dark soy sauce, honey, 1 tablespoon of cooking oil, garlic, lemongrass, and shallot. Mix well.

Add the pork chops and coat them evenly with the marinade. Transfer everything to a large zip-top bag or container and let the pork marinate while preparing the remaining ingredients, or refrigerate overnight for a deeper flavor.

Tip: Even a short marinade helps the pork absorb the aromatic lemongrass and garlic.

Step 3: Make the dipping sauce

In a bowl, combine the fish sauce, sugar, water, lime juice, rice vinegar, garlic, chili, and carrot. Stir until the sugar dissolves.

Set aside for serving.

Tip: Preparing the dipping sauce ahead of time allows the flavors to blend and mellow.

Step 4: Make the scallion oil

In a small pan over medium heat, add the cooking oil and scallions. Cook for about 30 seconds until fragrant, then remove from heat.

Tip: The hot oil softens the scallions and releases their aroma without overcooking them.

Step 5: Cook the pork chops

In a large pan over high heat, add the remaining 1 tablespoon of cooking oil. Sear the pork chops for about 30 seconds per side until golden brown.

Lower the heat to medium and cook for about 3 minutes on each side until the pork chops are fully cooked through.

Tip: Starting over high heat helps caramelize the marinade and develop flavor on the surface of the pork.

Step 6: Serve

Let the pork chops rest for a few minutes before serving.

Top with scallion oil and serve with the dipping sauce on the side. These pork chops pair beautifully with steamed rice, vermicelli noodles, or a fresh salad.