Cơm Sườn Nướng (Grilled Lemongrass Pork Chops with Rice)

Method

1. 1

   Pound the pork chops to about 1cm thick and combine with the lemongrass, garlic, half the shallot, 2 tablespoons of fish sauce, the honey and black pepper. Marinate at least 30 minutes.

   💡 Pounding the chops thin isn't just for tenderness — it lets the marinade char at the edges before the middle overcooks.

2. 2

   Toss the shredded carrot with the rice vinegar, 1 tablespoon of sugar and a pinch of salt; set aside to pickle while everything else cooks.

3. 3

   Cook the jasmine rice according to the package.

4. 4

   Warm the vegetable oil until shimmering and pour it over the sliced spring onion in a small bowl — this scallion oil goes over the finished rice.

5. 5

   Whisk the remaining fish sauce, remaining sugar, lime juice and a splash of water into a dipping sauce.

6. 6

   Grill the pork chops over high heat 3–4 minutes per side until well charred at the edges and cooked through.

   💡 Real cơm sườn has blackened, slightly dry edges next to a juicy center — don't pull it too pale.

7. 7

   Rest the chops 2 minutes, then slice and fan over the rice with cucumber, tomato, drained pickled carrot, a spoonful of scallion oil and the dipping sauce alongside.