Vietnamese Pork Chops- “Bun Thit Nuong” Recipe

This popular traditional Vietnamese dish, thịt nướng, showcases tender grilled pork with a delicious blend of sweet and savory flavors. It's perfect for warmer days when firing up the grill adds that extra smoky goodness. Often served simply with rice and a side of Nuoc Mam Cham, a tangy fish dipping sauce, this dish is one of my ultimate comfort foods.

Bun Thit Nuong: "Bun" translates to noodles in Vietnamese, so this dish is often served as a noodle bowl with with vermicelli noodles, fresh herbs, and lettuce.

The Secret Marinade: The key to these flavorful pork chops lies in my family’s marinade. By combining honey and brown sugar, we achieve a perfect caramelization on the grill. Lemongrass adds aromatic depth, while quality black pepper and fish sauce enhance the savoriness.

The Importance of Quality Olive Oil in Your Marinade

When preparing Vietnamese grilled pork chops (Thit Nuong), the choice of olive oil for your marinade can significantly impact the dish's flavor profile. Opting for a light premium olive oil, such as Roland Olive Oil, can keep the marinade tasting fresh and light.

Roland Olive Oil stands out due to its superior quality and neutral taste, making it an ideal choice for marinades. Unlike cheaper oils that may have a harsh or overpowering flavor, Roland Olive Oil enhances the marinade without competing with the delicate balance of ingredients like lemongrass, garlic, and fish sauce.

Grilling Tips: Ensure your grill is preheated to 350-450°F to prevent sticking. Grill each side of the pork chops for 3-4 minutes, flipping only once to achieve those coveted charred marks. Use a meat thermometer to ensure the internal temperature reaches at least 145°F for perfectly cooked pork.

Dipping Sauce (Nuoc Mam Cham): See the recipe below for a tangy, umami-packed dipping sauce that complements the pork chops perfectly.

---

Vietnamese BBQ Pork Recipe

Ingredients:

• 1.5 lb thin-cut pork chops (the thinner the better, the thicker cuts tend to be drier)

• Scallions (optional), thinly sliced for garnishing

Pork Marinade:

• 1 tbsp minced shallots (or white scallion bottoms)

• 3 tbsp minced lemongrass

• 2 garlic cloves, minced

• 1 tbsp brown sugar

• 1 1/2 tbsp honey

• 4 tbsp fish sauce

• 2 tbsp soy sauce

• 1/2 tbsp fresh cracked black pepper

• 1 tsp sea salt or kosher salt

• 1/4 cup Roland Olive Oil (sub with light olive oil)

Preparation:

1. In a bowl, combine minced shallots, lemongrass, garlic, brown sugar, fish sauce, soy sauce, black pepper, and oil. Stir until the sugar dissolves.

2. Start by tenderizing your pork chops with a meat tenderizing mallet. This step ensures the meat is evenly flattened, allowing the marinade to penetrate deeply and tenderize the pork chops for a succulent texture.

3. Place the pork chops in bowl or a zip-lock bag, pour in the marinade, and seal. Marinate in the refrigerator for 2-6 hours (the longer the better but no longer than overnight).

4. Preheat your grill to medium-high heat (350-450°F). Clean grill and then brush grates with some olive oil.

5. Remove the pork chops from the marinade and let any excess drip off. Let the pork chops sit at room temperature while the grill heats up.

6. Grill the pork chops for 3-4 minutes on each side, flipping only once, until the internal temperature reaches 145°F.

7. Optional: While grilling, you can brush the pork chops with the leftover marinade for extra flavor. Alternatively, simmer the leftover marinade in a pan for a few minutes to create a glaze.

8. Remove pork chops from the grill and let them rest for a few minutes. Garnish with fresh scallions and serve with a side of Nuoc Mam Cham dipping sauce.

Final Touch: For a complete meal, assemble a bowl with vermicelli noodles, lettuce, pickled carrots, herbs, and a generous drizzle of Nuoc Cham sauce.