These Vietnamese Lemongrass Pork Chops (Suon Nuong) made me fall for Saigon mornings.
Inspired by a lunch lady who grilled better than any chef—her secret lies in a punchy lemongrass marinade that’ll make your neighbors peek over the fence.
Cơm Tấm – The smoky heartbeat of Saigon
If you ever find yourself in Saigon, you have to try Cơm Tấm — the same way you’d chase Pho in Hanoi or Bun Bo Hue in Hue. The moment that smoky, lemongrass-scented pork hits the grill, it’s over. You’re hooked.
Cơm Tấm doesn’t follow any clock. Breakfast at 7? Lunch rush at noon? Late-night hunger after work? Always Cơm Tấm. Somewhere in the city, a tiny street cart is still grilling away for tired, hungry souls.
A true Cơm Tấm plate is a feast: fluffy broken rice, smoky pork chops, egg meatloaf, shredded pork skin, and that golden pour of nước chấm. Street food perfection.
Living in Germany, I’ve learned to improvise.
My “shortcut Cơm Tấm” — or as I like to call it, Cơm Sườn Nướng — is jasmine rice (microwave jasmine rice version for busy days), topped with lemongrass grilled pork chops, made with a marinade secret from a Saigon auntie.
Then a splash of sweet-tangy fish sauce — and just like that, I’m back home, sitting on a tiny plastic stool, with Saigon humming softly in the background.
Ingredients
The Best Pork Cuts
In Vietnam, Sườn Nướng plays by its own rules. It’s not just pork chops — spare ribs or even pork shoulder can steal the show too.
When I go for pork chops, I always pick ones with a bit of fat running through (because honestly, fat means flavor). Keep them thin — around 1 cm (0.4 inch) — so they soak up all that marinade magic and stay juicy on the grill.
Craving more pork chop love? My Char Siu Pork Chops and Toyomansi Pork Chops might just be your next obsession.
The Marinade
Marinade Secret
My go-to combo? Full-cream milk and honey — simple, pantry-friendly, and magic together.
You can swap in coconut or evaporated milk for the creaminess, and palm sugar, brown sugar, or even condensed milk for that sweet touch.
Flavor Bombs
- Fish sauce — the soul of almost every Vietnamese dish.
- Lemongrass — bright, citrusy, and basically the Beyoncé of Vietnamese BBQ. No fresh lemongrass? Vietnamese Sốt Sa Tế (lemongrass chili oil) is your backup dancer.
- Vietnamese five-spice adds cozy warmth — just don’t let it outshine the lemongrass.
- Sate Sauce (lemongrass chili oil) gets a well-deserved encore — it’s the secret behind that golden-red glow and smoky street-side aroma.
My fridge is never without it. No sate? Mix a bit of paprika with oil or use a drizzle of annatto oil — quick and easy fix.
Instructions
Step 1 – Prepare the Pork Chops
- Snip the edges of each pork chop with 3–5 small cuts (about 1 inch / 2.5 cm deep) to keep them flat while cooking. Pound gently to tenderize.
Step 2 – Make the Marinade
- In a bowl, combine all the marinade ingredients. Mix well.
- Add the pork chops to a bowl or zip-top bag. Pour the marinade over them and coat evenly. Marinate for at least 3 hours, or overnight for the best flavor.
- Take the pork out of the fridge and let it rest at room temperature for 20 minutes before cooking.
Step 3 – Cook the Pork Chops
- Grill (best results): Preheat the grill to medium-high. Cook for 5–6 minutes per side (adjust for thickness).
- Pan-Fry: Heat a pan over medium-low. Cook each side for 3–4 minutes (for chops about 1 cm / 0.4 inch thick).
- Air-Fryer: Preheat to 350°F (180°C). Air-fry for 10 minutes, flip, then raise the heat to 390°F (200°C) and cook for 5–7 minutes more.
Step 4 – Serve
- Serve the grilled pork chops with steamed rice, scallion oil, Vietnamese fish sauce (nước chấm), and pickled carrots & daikon.
Expert Tips
Trim & tenderize – Snip the edges of the pork chops so they don’t curl up like drama queens on the grill. A quick pound with your mallet? Instant tenderness.
Smash that lemongrass – Chopping alone won’t cut it (literally). Crush it with the back of your knife or blend it to release that bright, citrusy magic.
Marinate with heart – Overnight? Chef’s kiss. If you’re rushed, at least give it 2–3 hours. And remember, take the pork out of the fridge 20 minutes early—cold meat on a hot grill is a rookie mistake.
Honey = caramelized bliss – Honey or sugar in the marinade is your ticket to that gorgeous caramelization. Just keep the heat in check so you don’t burn all that goodness.
Real fire wins – Charcoal > oven > air fryer > grill pan, every single time. If you’re stuck indoors, fake that smoky street flavor with a charred onion or a sprinkle of smoked paprika.
Baste like a boss – Brush the chops with leftover marinade or a quick honey-water mix while grilling. It keeps them glossy and packed with flavor.
Rest is not optional – Let them sit for 10 minutes after grilling. Juices stay where they belong: inside the meat, not all over your cutting board.
More Finger-Licking Asian BBQ Dishes
Kai Yang – Thai BBQ Chicken served with tangy Nam Jim Jaew sauce
Vietnamese Lemongrass Chicken Noodle Bowl – light, fresh, and full of flavor
Vietnamese Lemongrass Chicken – juicy grilled chicken thighs
Ga Nuong – Vietnamese Five-Spice Roasted Chicken with that cozy, aromatic kick
Bun Thit Nuong – grilled pork rice noodle salad, a true crowd-pleaser
Bun Cha – Hanoi-style grilled pork with rice noodles and dipping sauce
Thit Nuong – juicy Vietnamese grilled pork skewers
Lemongrass Pork Belly – smoky, fragrant, and melt-in-your-mouth good
Vietnamese Lemongrass Pork Chops (Suon Nuong)
Ingredients
Marinade sauce:
- 0.8 lb pork chops (350g)
- 2 tbsp fish sauce
- 2 tbsp Vietnamese Sate Sauce (or 1 tbsp finely minced lemongrass + 2 tbsp annatto oil)
- 2 tbsp honey
- 1 tsp Vietnamese five-spice powder
- 4 tbsp full-cream milk
Condiments:
- Vietnamese scallion oil
- Vietnamese dipping fish sauce
- Vietnamese pickled carrots and daikon
Instructions
- Start by preparing the pork chops. Snip the edges of the pork chops. Make about 3-5 cuts per chop, 1 inch (2.5cm) deep each. It helps the pork chops remain flat while grilling or pan-frying. Then pound them to tenderize.
- In a bowl, combine all the marinade ingredients.
- Place the pork chops in a bowl or sealable bag and pour the marinade over them, making sure they are evenly coated. Let them marinate for at least 3 hours or overnight for the best flavor.
- Before cooking, let the pork chops rest at room temperature for about 20 minutes.
- Pan-fry: Heat a pan over medium-low heat. Pan-fry each side of the pork chop for about 3-4 minutes, adjusting the cooking time according to the thickness of the chops (0.4 inches/1 cm).
- Grill (the traditional method, yielding the best results): Heat your grill to medium-high heat. Place the pork chops on the grill and cook them for 5-6 minutes on each side. Cooking time can vary based on the thickness of your chops.
- Cook with Air-fryer: Preheat the air fryer to 350°F (180°C). Place the marinated pork chops in the air fryer basket and air fry them for 10 minutes. Then, flip the pork chops, increase the temperature to 390°F (200°C), and cook the pork for an additional 5-7 minutes
- Serve the pork chops alongside steame rice, scallion oil, dipping fish sauce, and pickled veggies.
