Vietnamese lemongrass Pork Chops (Thit Heo Nuong Xa)
Vietnamese lemongrass Pork Chops (Thit Heo Nuong Xa)

Hello everybody, I hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, vietnamese lemongrass pork chops (thit heo nuong xa). One of my favorites food recipes. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Vietnamese lemongrass Pork Chops (Thit Heo Nuong Xa) is one of the most well liked of current trending foods in the world. It is easy, it is quick, it tastes yummy. It is appreciated by millions daily. Vietnamese lemongrass Pork Chops (Thit Heo Nuong Xa) is something that I’ve loved my whole life. They’re nice and they look wonderful.

To begin with this particular recipe, we must prepare a few ingredients. You can cook vietnamese lemongrass pork chops (thit heo nuong xa) using 18 ingredients and 3 steps. Here is how you can achieve it.

The ingredients needed to make Vietnamese lemongrass Pork Chops (Thit Heo Nuong Xa):
  1. Make ready 2/3 lb Pork Sirloin Chops boneless (i cut it into 4 pieces)
  2. Make ready Marinade :
  3. Take 2 tablespoons brown sugar
  4. Prepare 1 tablespoon chopped garlic
  5. Take 1 tablespoon chopped shallot
  6. Prepare 1 stalk lemongrass, trimmed and finely chopped (3 tablespoons)
  7. Make ready 1/4 teaspoon black pepper
  8. Take 1 tablespoon soy sauce
  9. Make ready 1 1/2 tablespoon fish sauce
  10. Make ready 1 tablespoon oil
  11. Take dipping sauce(Nuoc Cham) :
  12. Prepare 3 tablespoons lime juice
  13. Take 2 tablespoons sugar
  14. Prepare 1/2 cup water
  15. Prepare 2 1/2 tablespoons fish sauce
  16. Take 1 small garlic clove, minced
  17. Take chilis
  18. Get carrot, minced
Instructions to make Vietnamese lemongrass Pork Chops (Thit Heo Nuong Xa):
  1. Put the sugar, garlic, shallot and lemongrass into an electric mini chopper and process to a fine texture. (Or, mince the garlic, shallot, and lemongrass individually, put them into a bowl, and add the sugar.) Add the pepper, soy sauce, fish sauce, and oil and process to combine well. Transfer to a bowl.
  2. Add the pork, and turn to coat well. Cover and set aside at room temperature to marinate for 1 hour. Or, refrigerate up to 24 hours, letting the meat sit out at room temperature for 45 minutes to remove some of the chill before baking.
  3. Preheat oven 350°F. Bake the pork until well done. Nick with a knife to test. Transfer to a plate, loosely cover with foil or an inverted bowl for 10 minutes before slicing and serving

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