Vietnamese Lemongrass Grilled Pork Chops with Broken Rice & Pickled Carrots Tips, FAQ & printable recipe

Tips for success

To get the best char on your pork chops, make sure the grill grates are clean and well-oiled. Use a paper towel dipped in vegetable oil and held with tongs to grease the grates before grilling. This prevents sticking and helps create those beautiful grill marks.

Also, try to pat the pork chops dry with a paper towel before placing them on the grill—this removes excess moisture that can cause steaming instead of searing. If you want extra caramelization, brush a little extra marinade on the chops during the last minute of cooking, but watch closely to avoid burning.

For the pickled carrots, you can make them in minutes by tossing thinly sliced carrots with rice vinegar, sugar, and a pinch of salt. Let them sit for at least 15 minutes before serving. If you have time, make them a day ahead for a more developed flavor.

The scallion oil is also easy: gently heat sliced scallions in neutral oil until fragrant, then let it cool. Both can be stored in the refrigerator for up to a week, making this dish even quicker to assemble on busy nights.

Variations

• Spicy Lemongrass Pork: Add 1-2 minced Thai bird chilies or 1 teaspoon of chili flakes to the marinade for a spicy kick. The heat pairs well with the sweet caramelized glaze. Adjust the amount to your tolerance.
• Chicken Thighs: Substitute boneless, skinless chicken thighs for pork chops. Marinate for the same time, and grill until the chicken reaches 165°F (74°C). The cooking time will be similar, but check for doneness.
• Grill Pan Indoors: If you don't have a grill, use a cast-iron grill pan over high heat. Sear the chops for 4 minutes per side, then reduce the heat to medium and cook until done. The caramelization won't be as smoky but still delicious.
• Honey-Garlic Glaze: Replace the condensed milk with 1 tablespoon of honey and add an extra teaspoon of soy sauce. This creates a lighter, less sweet glaze with a more pronounced garlic flavor.

Storage and make-ahead

Fridge

Leftover pork chops, rice, and pickles can be stored separately in airtight containers in the refrigerator for up to 3 days.

Freezer

Grilled pork chops can be frozen for up to 2 months. Wrap tightly in plastic wrap and then foil. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat pork chops in a 300°F (150°C) oven for 10-15 minutes, or in a skillet with a splash of water over medium heat. Avoid microwaving to prevent drying out.

Leftover grilled pork chops can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a skillet over medium heat with a splash of water or broth, cover, and heat until warmed through.

Be careful not to overheat, as the pork can dry out. The broken rice and pickled carrots should be stored separately. Reheat the rice in the microwave or on the stovetop with a little water, and serve the pickles cold or at room temperature.

The marinade can be made up to 2 days ahead and stored in the refrigerator. The pork chops can be marinated for up to 24 hours before grilling, which actually enhances the flavor. You can also grill the pork chops ahead of time and reheat them gently in a 300°F (150°C) oven for about 10 minutes.

The pickled carrots and scallion oil can be made up to a week in advance. This makes the dish perfect for entertaining—just grill the pork and assemble the bowls when ready to serve.

Serving ideas

Serve the pork chops over warm broken rice, with a generous drizzle of scallion oil on top. Arrange the pickled carrots and cucumber slices on the side. For a more traditional presentation, slice the pork chop into thick strips against the grain and fan them over the rice. This makes it easier to eat and looks beautiful. Offer extra fish sauce or a squeeze of lime on the side for those who want more tang.

This dish is meant to be eaten with a spoon and fork, mixing the rice, pickles, and pork together in each bite. The contrast of textures—tender pork, fluffy rice, crunchy pickles—is what makes it so satisfying. For a complete meal, you could also add a fried egg on top, but that's optional. The recipe as written is already balanced and delicious, with the pickles cutting through the richness of the meat.

Frequently asked questions

Recipe card

Vietnamese Lemongrass Grilled Pork Chops with Broken Rice & Pickled Carrots

Prep 25 minCook 15 minTotal 40 minServes 2

Ingredients

• 2 bone-in pork chops (about 250g each)
• 2 stalks lemongrass, minced
• 3 cloves garlic, minced
• 1 shallot, minced
• 2 tbsp fish sauce
• 1 tbsp soy sauce
• 2 tbsp brown sugar
• 2 tbsp sweetened condensed milk
• 2 cups cooked broken rice, warm
• 2 tbsp scallion oil
• 1/2 cup pickled carrots
• 1/2 cucumber, sliced

Instructions

1. In a mortar, pound the minced lemongrass, garlic, and shallot with a pestle until fragrant and pasty. Add the fish sauce, soy sauce, brown sugar, and sweetened condensed milk, and stir until the sugar dissolves. Place the pork chops in a large bowl and pour the marinade over them, turning to coat thoroughly. Use a meat mallet to gently pound the chops to an even thickness, then massage the marinade into the meat. Cover and refrigerate for at least 4 hours, or overnight for deeper flavor.
2. After pounding the marinade into the pork chops, let them sit in the refrigerator for at least 4 hours. This allows the lemongrass, garlic, and fish sauce to penetrate the meat, while the brown sugar and condensed milk will help create a deep caramelized crust during grilling. Turn the chops once halfway through if the marinade pools at the bottom.
3. Prepare a charcoal grill for medium-high heat, about 400°F (200°C). Remove the pork chops from the marinade, letting any excess drip off. Place them on the grill grate and cook for 4 minutes per side, or until nicely charred and caramelized. Brush with any remaining marinade during the last 2 minutes of grilling, turning frequently to avoid burning. The internal temperature should reach 145°F (63°C) for medium-rare or 160°F (71°C) for well-done. Let it rest for 3 minutes before slicing.
4. Transfer the grilled pork chops to a cutting board and let them rest for at least 3 minutes. This allows the juices to redistribute throughout the meat, ensuring each slice is succulent. Tent loosely with foil if needed to keep warm.
5. Divide the warm cooked broken rice between two bowls. Drizzle each with 1 tablespoon of scallion oil. Top with a rested pork chop, a mound of pickled carrots, and cucumber slices. Serve immediately, with extra scallion oil on the side if desired.

Contains: fish, soy, milk, gluten

Estimated nutrition per serving

Calories

850

Protein

45 g

Carbohydrates

65 g

Fat

45 g

Automatic estimate from the ingredient list, not laboratory-verified.