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SUON HEO NUONG recipe served on a plate, by Pekin the Chef

Jul 14 2026

Restaurants›Monsoon GR›Suon Heo Nuong Recipe

Suon Heo Nuong Recipe

Inspired by Monsoon GR

Time2h 30m

Serves4

Grilled pork tomahawk - Marinated pork tomahawk, spring mix, lime fish sauce vinaigrette & Vietnamese chimichurri

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Ingredients

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General

4 cloves Garlic

2 whole Shallots

4 tbs Fish sauce

3 tbs ReaLime juice

2 tbs sugar

Marinated Pork Tomahawk

2 pieces Pork tomahawk chops

2 tbs Aged soy sauce

1 tbs Oyster sauce

1 tbs Honey

1 tsp Toasted sesame oil

1/2 tsp black pepper

Spring Mix Salad

3 cups Spring mix greens

1/2 cup Cucumber, thinly sliced

1/4 cup Carrot, julienned

Lime Fish Sauce Vinaigrette

2 tbs Fish sauce

2 tbs ReaLime juice

1 1/2 tbs sugar

2 cloves Garlic, minced

1 piece Chili, sliced (optional)

Vietnamese Chimichurri

1/2 cup Cilantro, chopped

1/4 cup Mint leaves, chopped

1/4 cup Thai basil, chopped

2 cloves Garlic, minced

1 whole Shallot, minced

1 tbs Fish sauce

1 tbs ReaLime juice

1/2 tbs sugar

2 tbs Neutral oil (e.g. canola or grapeseed)

Method

Cooking Directions

1

Marinate the Pork

In a bowl, mix together minced garlic, fish sauce, brown sugar, black pepper, and lime juice. Rub this mixture all over the pork tomahawk. Cover and marinate in the refrigerator for at least 2 hours, preferably overnight.

2

Prepare the Vinaigrette

In a small bowl, whisk together fish sauce, lime juice, sugar, water, and chili flakes. Set aside.

3

Make the Chimichurri

In another bowl, combine chopped cilantro, mint, minced garlic, lime juice, olive oil, and salt. Mix well and set aside.

4

Grill the Pork

Preheat the grill to medium-high heat. Grill the marinated pork tomahawk for about 5-7 minutes on each side or until cooked to your desired level of doneness.

5

Serve

Let the grilled pork rest for a few minutes before slicing. Serve on a bed of spring mix greens, drizzled with lime fish sauce vinaigrette and topped with Vietnamese chimichurri.