A delicious “go to” dish for many Vietnamese,
¼ cup Squid brand fish sauce
1 stalk fresh lemongrass, finely chopped
3 bird's eye chillies, minced finely
4 cloves garlic, minced finely
1 teaspoon sugar
1 teaspoon ground black pepper
1 teaspoon salt
1 kilo pork chops
1. In a medium bowl, combine the fish sauce, lemongrass, minced chilli and garlic, sugar, black pepper and salt; using a small balloon whisk, whisk until sugar and salt are dissolved.
2. Dip one pork chop at a time into the marinate sauce and place into a zip lock bag. Pour the remaining marinate over the pork chops. Seal the bag and leave it in the fridge overnight.
3. In a grilling pan or BBQ plate, heat the oil over medium heat. Grill or BBQ the pork chops roughly 10 minutes on each side or until cooked through.
4. Serve over steamed rice with a side of nước chấm (if preferred) and a salad platter or ideally with a side dish of Thai Mango Salad.
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