Vietnamese Pork Chops & Nuoc Mam Sauce

• 總時間: 1 hour

食材

Comment “pork chops” for my dad’s full recipe, detailed instructions, and our family tips!

Growing up, there was one dish my dad made that always was so comforting—his pork chop vermicelli bowl. Only 4 more days til my dad’s birthday so we’re counting down some of my favorite recipes with dad! ❤️

Perfectly smoky, caramelized, and packed with umami, this was the meal that made us kids run to dinner!

Most places give you dry, bland pork chops that taste like they were grilled yesterday. But my dad? He cracked the code. His secret is all in marinade.

To make it:

Tenderize the pork chops—don’t skip this step, it helps to get the pork super tender.

步驟

Mix up a marinade: fish sauce, soy sauce, oyster sauce, lemongrass, garlic, brown sugar, and a little S&P.

Let it soak in for at least an hour or two (overnight if you wanna do it right).

Grill it hot and fast for that perfect charred crust.

Then comes the best part—building our bowls!

On a bed of vermicelli, add sliced pork, scallion oil, fresh herbs, crispy veggies, and a big drizzle of my dad’s legendary nuoc mam sauce.

Sweet, savory, herby, and straight-up addictive.

Marinade:

1 tbs shallots minced

3 tbs minced lemon grass

2 garlic cloves minced

1 tbs brown sugar

1 1/2 tbs honey

4 tbs premium fish sauce

2 tbs low sodium soy sauce

1/2 tbs fresh cracked pepper

1 tsp salt

1/4 cup light olive oil (or neutral oil)

So, are you team rice with a fried egg 🍚 or team #vermicelli 🍜? Let me know in the comments!