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.
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.
Below are both my traditional grilled recipe and deep fried recipe as well.
Follow directions below for my fried Vietnamese Pork Chops:
Fried Vietnamese Lemongrass Pork Chops:
Follow my Vietnamese Lemongrass Pork Chop marinade below. The only difference is what you do after the pork has marinated.
After Marinating (12–24 Hours)
Crack 1 large egg into the marinated pork.
Add about 3 tablespoons cornstarch and mix until the pork is evenly coated in a thin slurry.
In a separate bowl, add plain cornstarch and season it lightly with salt and black pepper.
Dredge each pork chop in the seasoned cornstarch, pressing gently so the coating adheres.
Let the coated pork chops rest for 20 minutes. This helps the coating stick and creates an extra crispy crust.
Heat about 1 inch of neutral oil to 350°F (175°C).
Fry until lightly golden and cooked through, about 3–4 minutes per side depending on thickness.
Transfer to a rack and let rest for 5–10 minutes.
Fry a second time for 1–2 minutes at about 365F, until deep golden brown and irresistibly crispy.
Serve immediately with steamed jasmine rice, sliced cucumbers, pickled vegetables, and a side of nước chấm.
Japanese Fryer used in video -here-.
Stainless steel Japanese deep fryer pot with lid, temperature control, and oil drip-down rack.
See the Amazon link below for the exact Japanese deep fryer pot I used in the video. There are many brands, sizes, and quality levels available, so be sure to get this one if you want the exact model I used.
Below is my traditional recipe to make these pork chops on the grill:
🔥 Grilling Tip: Cook in Zones to Prevent Flare-Ups! 🔥
When grilling pork chops (or any fatty cuts), always set up two heat zones—one side of your grill should be high heat for searing, and the other should be low or indirect heat for gentle cooking.
Here’s why: Pork has natural fats that can drip onto the flames, causing flare-ups. If you only cook over high heat, you risk burning the outside before the inside is fully cooked.
How to do it:
1️⃣ Turn one side of your gas grill to high heat (around 375°F-400°F) for searing.
2️⃣ Leave the other side on low or off for indirect cooking.
3️⃣ Sear the pork chops for about minutes per side on the hot side, then move them to the cooler side to finish cooking gently until they hit 145°F internal temp.
This method gives you juicy, evenly cooked chops without charring them to oblivion! 🔥🍖
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:
1/3 cup minced shallots
1/3 cup minced lemongrass
1/3 cup minced garlic
1 tbsp fish sauce
2 tbsp oyster sauce/dark soy sauce (optional unless gluten free, or substitute dark soy sauce)
2 tbsp brown sugar
1 tbsp honey
1 tbsp chili sauce (optional for heat)
1/2 tbsp annatto oil
1/4 tsp salt
1/2 tsp black pepper
1/2 cup neutral oil
Preparation:
In a bowl, combine marinade.
Start by cutting 2” slits into the pork then tenderize 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.
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).
Preheat your grill to medium-high heat (350-450°F). Clean grill and then brush grates with some olive oil.
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.
Grill the pork chops for 3-4 minutes on each side, flipping only once, until the internal temperature reaches 145°F.
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.
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.