Vietnamese pork chops with cucumber tomato salad

Name: Vietnamese Pork Chops
Prep time: 10 min
Cook time: 7 min
Total time: 17 min
Cuisine: Vietnamese
Ingredients: 1 thumb size ginger (peeled and grated); 2 cloves garlic (minced); 3 tablespoons vegetable oil; 1 lime (juiced); 1 lime (cut into wedges); 3 tablespoons fish sauce; 4 pork chops; 1 medium size tomato (finely sliced); 1 English cucumber (finely sliced on the bias); 1/2 red onion (sliced into thin half moons); handful cilantro (leaves picked); long grain rice

Whenever I have $10 in my pocket and want to make something aromatic and satisfying, I make Vietnamese pork chops. Vietnamese food is one of my favorites; I love the mix of salty, acidic and sweet that’s commonly found in their cuisine. Pickling and marinating are methods often used in Vietnamese cooking and is what makes every dish so flavorful. Think of the simple bun dish; rice noodles served with grilled pork chops, Vietnamese spring rolls and their famous nuoc cham dipping sauce (fish sauce, lime and vinegar with pickled daikon and carrots). It’s such a simple concept and yet, this dish hits the spot every time I order it. Today I am showing you how to make Vietnamese pork chops using fish sauce and lime juice. It’s absolutely delicious! I use this pork recipe for banh mi sandwiches too!

This Vietnamese pork chop recipe is served with a bowl of steam rice and a simple tomato and cucumber salad.

Vietnamese Pork Chops

Print Recipe

Prep Time: 10 minutes
Cook Time: 7 minutes
Total Time: 17 minutes
Yield: 4 people 1x
Category: Main
Cuisine: Vietnamese, Pork

Ingredients

Scale

1 thumb size ginger (peeled and grated)
2 cloves garlic (minced)
3 tablespoons vegetable oil
1 lime (juiced)
1 lime (cut into wedges)
3 tablespoons fish sauce
4 pork chops
1 medium size tomato (finely sliced)
1 English cucumber (finely sliced on the bias)
1/2 red onion (sliced into thin half moons)
handful cilantro (leaves picked)
long grain rice

Instructions

In a mixing bowl, whisk ginger, garlic, 2 tablespoons oil, juice of 1 lime and fish sauce. Pour marinade in a Ziploc bag or tupperware and add pork chops. Coat the pork chops evenly and refrigerate for at least 1 hour.
In a pan on medium high heat, add 1 tablespoon oil and pork chops. Cook for a few minutes until pork chops are cooked through. Turn the heat off and transfer to a plate
Serve with a few slices of tomatoes, cucumber and onion. Squeeze a little lime on and top with cilantro.
Serve with rice.

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Comments

Rachel says:

Sure that wasn’t meant to be two servings? What a tasty, easy meal. Thanks for dinner!!

caroline says:

I hear you Rachel, I cannot just have one pork chop either! 🙂

Reply

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