Grilled Pork Chops and Vietnamese Rice Noodles

Name: Grilled Pork Chops and Vietnamese Rice Noodles
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 18
Cuisine: Vietnamese
Ingredients: 1 teaspoon Baking soda; 1½ lb Thin-cut pork chops or boneless country-style pork ribs, cut into ¼-inch strips; 3 stalks Fresh lemongrass (white and light green parts only), thinly sliced; 1 large Large shallots, roughly chopped; 4 medium cloves Garlic cloves, roughly chopped; 3 oz Palm sugar or light brown sugar; 80 ml Asian fish sauce; 2 tbsp Soy sauce; 1 teaspoon Cornstarch; 2 tbsp Vegetable oil

Recipe GLPR0007e81e93ea0f

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Vietnamese

Main Course

45 min

108 cal

Servings: 18

Oven

Grill

SNAP eligible

Tender grilled pork chops marinated in a fragrant Vietnamese-style paste made with lemongrass, shallots, garlic, and fish sauce, then grilled to perfection and served alongside delicate rice noodles. The marinade creates a caramelized, aromatic crust with subtle sweetness and savory depth, perfect for a Southeast Asian-inspired meal.

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Ingredients

1 teaspoon Baking soda

1½ lb Thin-cut pork chops or boneless country-style pork ribs, cut into ¼-inch strips

3 stalks Fresh lemongrass (white and light green parts only), thinly sliced

1 large Large shallots, roughly chopped

4 medium cloves Garlic cloves, roughly chopped

3 oz Palm sugar or light brown sugar

80 ml Asian fish sauce

2 tbsp Soy sauce

1 teaspoon Cornstarch

2 tbsp Vegetable oil

Directions

In a small bowl, mix the baking soda with a splash of water to form a paste. Toss the pork strips with the baking soda mixture and let sit for 10 minutes to tenderize the meat.
Meanwhile, combine the lemongrass, shallots, and garlic in a food processor and pulse until finely minced and fragrant.
Add the palm sugar, fish sauce, soy sauce, and cornstarch to the processor and blend until the mixture forms a smooth, thick paste. If needed, add 1-2 teaspoons of water to reach a spreadable consistency.
Rinse the pork strips under cool water to remove excess baking soda, then pat dry thoroughly with paper towels.
Place the pork in a large bowl and coat evenly with the marinade paste, stirring well to coat all pieces. Let marinate for at least 15 minutes, or up to 2 hours in the refrigerator for deeper flavor.
Heat a grill or grill pan over high heat. Lightly brush or wipe the cooking surface with vegetable oil to prevent sticking.
Remove pork from marinade, allowing excess paste to drip back into the bowl. Grill the pork strips in batches, without overcrowding, for 5-7 minutes until the internal temperature reaches 145°F and the exterior develops a light caramelized crust. Turn occasionally for even cooking.
Transfer the grilled pork to a serving platter. Serve hot over rice noodles or with fresh herbs, rice paper, and dipping sauce as desired.

Comments

Grocery List Plus Editorial Staff3.75

Lemongrass and palm sugar are not reliable finds at Charlotte's major chains—you will need to make a special trip to an Asian market for both, which is a real friction on a weeknight. The 45-minute time ignores marinating, which typically needs at least 30 minutes for pork chops to absorb the flavour, pushing honest prep closer to 75 minutes. At 18 servings the per-serving cost is modest (pork chops and pantry staples dominate), but the yield suggests meal-prep or entertaining rather than a family weeknight. Rice noodles reheat decently if dressed lightly, but the grilled element is best served fresh.