Vietnamese pork chops with cucumber tomato salad
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.Print
Vietnamese Pork Chops
- Prep Time: 10 minutes
- Cook Time: 7 minutes
- Total Time: 17 minutes
- Yield: 4 people 1x
- Category: Main
- Cuisine: Vietnamese, Pork
- 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
- 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.