Thit heo nuong xa—Vietnamese lemongrass grilled pork chops—are one of the easiest Vietnamese restaurant dishes to make at home.
that Vietnamese banh mi sandwiches are more popular in the US than they are in Vietnam. I think he's probably right. It's one of the handful of dishes that have come to represent Vietnamese cuisine on English-language menus. And, if banh mi are the hand-eaten snack, and pho is the spoon-fed hangover cure, then thit heo nuong xa—grilled pork chops with a sweet-and-savory marinade—are the knife-and-fork main course.
Thit heo nuong xa—Vietnamese lemongrass grilled pork chops—are one of the easiest Vietnamese restaurant dishes to replicate at home. You don't need the special bread required for a good banh mi. You don't need to spend hours constructing a delicately aromatic broth, like with pho. This is a dish that takes maybe half an hour of active work, at most.
For a marinade like this one, which is based on extracting flavor from moist aromatics, it's an almost indispensable tool. As you grind down lemongrass, shallots, and garlic on the rough stone surface of the mortar, cells get crushed, releasing aromatic juices from inside. It's a very different action from the slicing that happens in a food processor. Think about the difference between stepping on a bunch of grapes and cutting them very finely with a knife.
It helps to add salt and palm sugar directly to the mortar at the start of crushing. Both of those crystals act as abrasives, making the crushing action much easier. That said, if you find it a chore, here's a compromise:your marinade with the mortar and pestle in order to get the lion's share of the crushing done, then finish by transferring it to the food processor for a smoother texture. For this particular recipe, total smoothness isn't even a requirement.
When ready to cook, I cook the chops over high heat on the grill , flipping them multiple times to encourage even browning. Because of the high sugar content of the marinade, the pork chops are particularly prone to charring. A little bit of this is not a bad thing. In fact, I feel that the porktwo-zone fireThe pork chops are so thin, they're ready to come off the grill in just five or six minutes.This is a dish in which the sauce is almost as important as the meat itself.
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