Com Suon Nuong Recipe

Prepare pork

Pat pork chops dry with paper towels. Using the back of a knife or the side of a cleaver, lightly pound each chop to about 1/2 inch thickness and make 3–4 shallow diagonal cuts on each side to help marinade penetrate and prevent curling.

Make marinade

In a bowl, combine minced shallots, garlic, lemongrass, light soy sauce, fish sauce, oyster sauce, sugar, honey (or maltose), vegetable oil, ground black pepper, MSG (if using), and lime juice or rice vinegar. Whisk until sugar dissolves and mixture is homogeneous.

Marinate

Place pork chops in a shallow dish or resealable bag. Pour marinade over chops, ensuring all pieces are well coated and marinade gets into the cuts. Cover and refrigerate for at least 2 hours, preferably 4–6 hours or overnight for best flavor.

Bring to room temperature

Remove pork from fridge 20–30 minutes before grilling so they come closer to room temperature for even cooking.

Grill (or pan-sear)

Preheat a grill or heavy skillet/griddle over medium-high heat. If using charcoal or gas grill, oil the grates lightly. Grill pork chops 4–6 minutes per side depending on thickness, turning once, until an internal temperature of 145°F (63°C) is reached and edges are caramelized. If using a skillet, add 1 tbsp oil and sear chops 4–5 minutes per side, pressing slightly to get good contact. During last 1–2 minutes, brush any reserved marinade (bring to a boil first if using raw marinade) or a little honey for gloss. Rest pork chops 5 minutes before serving to let juices redistribute.

Rinse jasmine rice under cold water until water runs clear. Combine rinsed rice, water, and salt in a rice cooker or saucepan. Cook according to rice cooker instructions. If using a saucepan, bring to a boil, reduce to low, cover tightly and simmer 15 minutes. Turn off heat and let sit, covered, 10 minutes, then fluff with a fork.

In a small bowl, dissolve sugar in warm water. Add lime juice (or rice vinegar) and fish sauce, stirring to combine. Stir in minced garlic, sliced chili, and julienned carrot. Taste and adjust—sauce should be balanced sweet, sour, salty, and a little spicy. Set aside.

Fry eggs (add-on)

Heat a nonstick skillet over medium-high heat and add 2 tsp vegetable oil. When oil is shimmering, crack eggs one at a time into the pan. Fry until whites are set and edges are crisp (3–4 minutes) for sunny-side-up. For over-easy, cook 2–3 minutes then flip and cook 20–30 seconds more. Season eggs lightly with a pinch of salt.

Prepare garnishes

Arrange sliced cucumber, tomato, scallions, and cilantro on a platter or alongside rice. Keep nuoc cham in a small bowl for serving.

Plate the dish: Spoon steamed jasmine rice onto plates. Place a grilled pork chop alongside the rice, top rice or pork with a fried egg if using. Garnish with cucumbers, tomatoes, scallions, and cilantro. Serve immediately with nuoc cham for dipping or drizzling over the pork.