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Vietnamese Grilled Pork Chop with Vermicelli Noodles

Cooking Method
Cuisine
Courses
Time
Prep Time: 30 mins Cook Time: 20 mins Total Time: 1 hr 50 mins
Servings 4
Best Season Suitable throughout the year, Summer
Description

Bún chả, a Vietnamese grilled pork chop dish served with vermicelli noodles, is a vibrant combination of flavors and textures. The pork chops are marinated to perfection, grilling to a caramelized finish that pairs beautifully with light, refreshing vermicelli noodles, fresh herbs, and a tangy dipping sauce. This dish captures the essence of Vietnamese cuisine—balancing sweet, savory, sour, and spicy elements—for a meal that feels like a journey to the bustling streets of Hanoi.

Ingredients
  • 4 bone-in pork chops (about 1 inch thick)
    • Marinade:
  • 3 tablespoons fish sauce
  • 2 tablespoons soy sauce
  • 2 tablespoons sugar
  • 4 cloves garlic, minced
  • 2 stalks lemongrass, finely chopped
  • 2 shallots, finely chopped
  • 1/2 teaspoon ground black pepper
  • 2 tablespoons vegetable oil
  • 7 ounces dry vermicelli noodles
  • Fresh mint, cilantro, and Thai basil
  • 1 small cucumber, thinly sliced
    • Pickled Vegetables:
  • 1 medium carrot, julienned
  • 1 small daikon radish, julienned
  • 1/4 cup rice vinegar
  • 1/4 cup sugar
  • 1/2 teaspoon salt
  • 1/4 cup warm water
    • Dipping Sauce (Nước Chấm):
  • 1/4 cup fish sauce
  • 2 tablespoons lime juice
  • 2 tablespoons sugar
  • 1/4 cup water
  • 2 cloves garlic, minced
Instructions
    Marinate the Pork Chops:
  1. In a large mixing bowl, combine fish sauce, soy sauce, sugar, minced garlic, chopped lemongrass, chopped shallots, ground black pepper, and vegetable oil.
  2. Add the pork chops, making sure they are fully coated in the marinade. Cover and marinate for at least 1 hour, preferably overnight in the refrigerator.
    3. Prepare the Pickled Vegetables:
  3. In a bowl, mix rice vinegar, sugar, salt, and warm water until dissolved.
  4. Add the julienned carrots and daikon radish. Let them pickle while you prepare the other ingredients, ideally for at least 15-20 minutes.
    5. Grill the Pork Chops:
  5. Preheat your grill to medium-high heat. Remove the pork chops from the marinade and grill for about 5-6 minutes on each side, or until fully cooked and nicely caramelized. Let them rest for a few minutes before serving.
    6. Cook the Vermicelli Noodles:
  6. While the pork chops are grilling, cook the vermicelli noodles according to the package instructions. Drain and rinse under cold water to stop the cooking process and set aside.
    7. Prepare the Dipping Sauce (Nuoc Cham):
  7. In a small bowl, combine fish sauce, lime juice, sugar, water, minced garlic, and minced Thai chili (if using). Stir until the sugar is fully dissolved.
    8. Assemble and Serve:
  8. On a plate, arrange a portion of vermicelli noodles, grilled pork chop, fresh herbs, sliced cucumber, and pickled vegetables. Serve with the dipping sauce on the side.
Maricel's Tips
  • If you can’t find fresh lemongrass, you can use lemongrass paste, which is available in most Asian markets. It’s a convenient alternative and still imparts that distinct citrusy flavor to the pork.

The Nước chấm dipping sauce is all about balance. Taste it before serving and adjust the lime juice, sugar, or fish sauce to your liking. It should be a harmonious blend of sweet, sour, salty, and spicy

Keywords: bún chả recipe, Vietnamese grilled pork chops, vermicelli noodle dish, tangy dipping sauce, Vietnamese street food, pork and noodles, grilled pork marinade, authentic bún chả, homemade Vietnamese recipes, fresh herb noodle bowls
Read it online: https://maricelskitchen.com/recipe/vietnamese-grilled-pork-chop/