Com Suon Nuong Recipe

Prepare Marinade

In a medium bowl combine 6 tbs fish sauce, 1 tbs soy sauce, 2 tbs sugar and 1 tbs honey. Whisk until sugar dissolves. Add the finely minced white part of 2 stalks lemongrass, 4 cloves minced garlic, 1 minced shallot, 1 tsp freshly ground black pepper, 2 tbs vegetable oil and optional 1 tsp turmeric or annatto oil for color. Stir to combine.

Marinate Pork Chops

Trim excess fat from 4 bone-in pork chops and score the surface lightly in a diamond pattern (2–3 shallow cuts) to help absorption. Place chops in a shallow dish or large zip-top bag and pour marinade over them, making sure chops are evenly coated. Massage marinade into meat. Cover and refrigerate for at least 2 hours, ideally 6–8 hours or overnight for best flavor. Bring to near room temperature for 20–30 minutes before grilling.

Grill Pork Chops

Preheat a grill (charcoal or gas) to medium-high (about 375–425°F / 190–220°C). Oil grates lightly to prevent sticking. Shake off excess marinade and reserve any remaining marinade for glazing (do not use raw marinade as a sauce unless boiled). Place chops on the hot grill and cook 4–6 minutes per side depending on thickness, turning once, until exterior is nicely charred and internal temperature reaches 145°F (63°C). If using a glaze, bring reserved marinade to a full boil in a small saucepan for 2–3 minutes, then brush over chops in the final minute of cooking. Remove chops and rest 5 minutes before serving.

Alternative Pan or Oven Method

If no grill is available: heat a cast-iron skillet or grill pan over medium-high heat with 1–2 tbs oil. Sear chops 4–5 minutes per side until browned and cooked through (internal 145°F). For thicker chops, finish in a 400°F (200°C) oven for 6–8 minutes.

In a small bowl whisk together 3 tbs fish sauce, 3 tbs fresh lime juice, 3 tbs water and 2 tbs sugar until sugar dissolves. Taste and adjust balance — it should be salty, sweet and sour balanced. Stir in 1 minced clove garlic, sliced chili to taste and 1 tbs grated carrot if using. Set aside chilled or at room temperature. If you reserved marinade for glazing, do not use it in this dipping sauce unless it has been boiled.

Prepare Vegetables

Thinly shred about 3 cups cabbage, julienne 1 carrot, slice 1/2 cup cucumber, chop 1/2 cup mixed herbs (mint and cilantro) and thinly slice 2 scallions. Place all vegetables in a large bowl.

Make Light Dressing and Toss

In a small bowl whisk together 2 tbs rice vinegar, 1 tsp sugar, 1/2 tsp salt and 1 tbs lime juice until sugar dissolves. Add 1 tsp neutral oil if using. Pour dressing over vegetables and toss well to combine so cabbage softens slightly but remains crisp. Let sit 10 minutes for flavors to marry, then adjust seasoning to taste.

Divide steamed jasmine rice among 4 plates. Place a rested grilled pork chop on each plate. Add a generous portion of the side salad and a small bowl or drizzle of nuoc cham for dipping. Garnish with lime wedges and optional toasted sesame seeds or fried shallots. Serve immediately.