Vietnamese Lemongrass Grilled Pork Chops with Broken Rice & Pickled Carrots

This Vietnamese classic brings together thick, juicy pork chops marinated in a fragrant paste of lemongrass, garlic, shallot, fish sauce, and a touch of sweetened condensed milk. Grilled over charcoal until deeply caramelized and charred at the edges, the meat is succulent and packed with savory-sweet umami.

Served over broken rice with scallion oil and crisp pickled carrots, it's a complete meal that's both comforting and impressive. The marinade does double duty: it flavors the pork and creates a sticky glaze that turns beautifully dark and glossy on the grill.

Lemongrass grilled pork chops, or suon nuong, is a beloved Vietnamese street food and home-cooked favorite. The marinade is a perfect balance of salty, sweet, and aromatic, using pantry staples like fish sauce, soy sauce, and brown sugar. The secret to the signature caramelized crust is the addition of condensed milk, which helps the sugars brown and cling to the meat.

Grilling over charcoal adds a smoky depth that you can't replicate in a pan, but a gas grill or grill pan works too. Serve it the traditional way with broken rice, scallion oil, and tangy pickled carrots for a bowl that's both vibrant and satisfying.

Ingredients

Why this recipe works

The combination of fish sauce and condensed milk might seem unusual, but it's a genius pairing. Fish sauce provides deep umami and saltiness, while the condensed milk adds sweetness and helps the marinade caramelize into a glossy, sticky glaze on the grill. The sugar in the condensed milk also aids in browning, creating those irresistible charred spots that are full of flavor. Pounding the lemongrass, garlic, and shallot releases their essential oils, making the marinade more aromatic and ensuring the flavors penetrate the pork.

Marinating the pork chops for at least 4 hours—or overnight—allows the enzymes in the marinade to tenderize the meat and infuse it with flavor. The acidity from the fish sauce and the natural sugars work together to create a balance that's both savory and sweet.

Grilling over high heat quickly sears the outside, locking in juices, while the sugar in the marinade forms a caramelized crust that's slightly crunchy on the outside and tender inside. Letting the meat rest after grilling ensures the juices redistribute, so every slice is moist and flavorful.

Notes and substitutions

For the best results, use bone-in pork chops that are about 1 inch thick. The bone adds flavor and helps keep the meat moist during grilling. If you can only find boneless chops, reduce the grilling time by a couple of minutes per side. Lemongrass is essential—do not skip it. Look for fresh stalks that are firm and fragrant; peel away the tough outer layers and use only the tender inner part. If you can't find fresh lemongrass, you can use 2 tablespoons of lemongrass paste, but the flavor will be less vibrant.

Fish sauce is a key ingredient; it has a strong smell but mellows during cooking, leaving a rich, savory depth. Use a good-quality fish sauce, like Red Boat or Three Crabs, for the best flavor. Sweetened condensed milk adds sweetness and helps the marinade caramelize; if you prefer a less sweet glaze, reduce it to 1 tablespoon.

The pickled carrots and cucumber are essential for cutting through the richness of the pork—they add a bright, tangy crunch. You can make pickled carrots ahead of time by tossing thinly sliced carrots with rice vinegar, sugar, and a pinch of salt.

• bone-in pork chops: boneless pork chops or pork shoulder steaks; reduce grilling time by 2–3 minutes per side
• fish sauce: soy sauce or coconut aminos for a milder, less pungent flavor; adjust salt to taste
• sweetened condensed milk: honey or maple syrup mixed with a splash of milk for a similar sweetness and body
• broken rice: jasmine rice or long-grain white rice if broken rice is unavailable

Equipment

• Mortar and pestle
• Meat mallet or rolling pin
• Charcoal grill or gas grill
• Tongs
• Basting brush
• Large bowl
• Platter