Vietnamese Lemongrass Chicken Recipe

Look, I still remember the first time I tried Vietnamese Lemongrass Pork Chops at my friend Mai’s house in college. She made them on a Tuesday night with nothing but a tiny dorm kitchen and a beat-up pan. The smell hit me before I even walked in—this crazy mix of caramelized edges and bright citrus that made my stomach growl. One bite and I was hooked. Those juicy, charred pork chops changed what I thought weeknight cooking could be.

This easy Vietnamese lemongrass pork chops recipe is for anyone who wants restaurant-level flavor without the fuss. You’re busy, you’re hungry, and you need dinner that actually tastes like something. These pork chops solve that problem. They’re simple enough for a Tuesday and impressive enough for company.

At a Glance

Prep Time: 15 minutes (plus 30 minutes marinating)
Cook Time: 10-12 minutes
Total Time: 55-60 minutes
Servings: 4
Difficulty: Easy
Key Ingredients: Pork chops, lemongrass, fish sauce, garlic, brown sugar
Best For: Weeknight dinners, meal prep, Vietnamese-inspired comfort food

Why You’ll Love This Recipe

• The marinade does all the work. Seriously. Mix it, pour it, wait a bit, and you’re halfway done.
• Crazy good flavor for barely any effort. That sweet-savory-citrusy thing Vietnamese food does so well? You get it here.
• Super versatile. Grill them, pan-fry them, throw them in the air fryer, or bake them. They all work.
• Perfect with broken rice. These authentic Vietnamese lemongrass pork chops (suon nuong) are the classic pairing with com tam, but honestly? They’re good with anything.
• They reheat beautifully. Make extra. You’ll thank yourself later.

Equipment You’ll Need

You don’t need fancy stuff. Here’s what I use:

• Mixing bowl – for the marinade
• Whisk or fork – to mix everything together
• Ziplock bag or shallow dish – for marinating the pork
• Grill, grill pan, or regular skillet – your choice based on what you’re feeling
• Tongs – for flipping without stabbing the meat
• Meat thermometer (optional but helpful) – takes the guesswork out

If you’re doing air fryer Vietnamese lemongrass pork chops or oven baked Vietnamese lemongrass pork chops, you’ll need your air fryer basket or a baking sheet lined with foil.

Ingredients You’ll Need

This best Vietnamese lemongrass pork chop marinade is stupid simple:

For the Pork:

• 4 bone-in pork chops (about ¾-inch thick) – Bone-in keeps them juicy. Trust me on this.

For the Marinade:

• 3 stalks fresh lemongrass (or 2 tablespoons prepared lemongrass paste) – The star of the show. Gives that citrusy, almost perfume-y flavor.
• 4 cloves garlic (minced) – Adds punch and depth.
• 2 tablespoons fish sauce – This is what makes it taste Vietnamese. Don’t skip it.
• 2 tablespoons brown sugar – Balances the salt and helps with caramelization.
• 1 tablespoon soy sauce – Extra umami kick.
• 2 tablespoons neutral oil (vegetable or avocado) – Helps everything stick and prevents drying.
• 1 shallot (minced) – Subtle sweetness and complexity.
• ½ teaspoon black pepper – A little heat.
• 1 teaspoon sesame oil (optional) – Adds a nutty finish if you have it.

How I Make It (Step by Step)

Here’s my method for grilled Vietnamese pork chops with lemongrass. But remember, you can adapt this for pan-frying, air frying, or baking.

Step 1: Prep the lemongrass.
Cut off the tough top parts and the very bottom of the lemongrass stalks. Peel away the outer layers until you get to the tender inner core. Slice it thin, then mince it as fine as you can. Or just use a food processor. No shame in that.

Step 2: Make the marinade.
In a bowl, combine your minced lemongrass, garlic, shallot, fish sauce, brown sugar, soy sauce, oil, black pepper, and sesame oil if you’re using it. Whisk it all together until the sugar dissolves. Taste it—it should be salty, sweet, and a little funky from the fish sauce.

Step 3: Marinate the pork.
Put your pork chops in a ziplock bag or shallow dish. Pour the marinade over them. Massage it into the meat a bit. Seal it up and stick it in the fridge. 30 minutes minimum. A few hours is better. Overnight if you’re planning ahead.

Step 4: Get your cooking surface ready.
If you’re grilling (my favorite for that char), preheat your grill to medium-high. For pan fried Vietnamese lemongrass pork chops, heat a cast iron or heavy skillet over medium-high heat with a little oil. Air fryer? Preheat to 400°F. Oven? Set it to 425°F.

Step 5: Cook the pork chops.
Pull the chops out of the marinade. Shake off the excess but leave some of that good stuff clinging to the meat.

• Grilling: 5-6 minutes per side. You want nice grill marks and a caramelized crust.
• Pan-frying: 4-5 minutes per side in a hot skillet. Don’t move them around too much.
• Air fryer: 10 minutes, flip halfway through.
• Oven: 15-18 minutes on a foil-lined baking sheet. No flipping needed.

You’re looking for an internal temp of 145°F. Pull them off right when they hit that mark.

Step 6: Rest and serve.
Let them rest for 5 minutes. This is important. It keeps them juicy. Slice if you want, or serve them whole with rice, pickled vegetables, and a wedge of lime.

Tips That Make a Difference

Want juicy Vietnamese lemongrass pork chops every time? Here’s what actually matters:

Don’t skip the marinade time. 30 minutes is the bare minimum. Longer is better for deeper flavor.

Pound the thick spots. If your chops are uneven, pound the thicker parts a bit so they cook evenly.

Pat them semi-dry before cooking. Too much liquid and they’ll steam instead of sear. You want that caramelization.

Use fresh lemongrass if possible. The jarred stuff works in a pinch, but fresh lemongrass has way more flavor.

Don’t overcook them. Pork chops dry out fast. Pull them at 145°F and let carryover cooking do the rest.

Make extra marinade. Seriously. Brush some on while they cook for extra glaze. Just don’t use the marinade that touched raw meat unless you cook it first.

Substitutions that work: No lemongrass? Use lemon zest and a tiny bit of ginger. Not the same, but still good. No fish sauce? Try soy sauce with a splash of Worcestershire.

Easy Variations

These Vietnamese bbq lemongrass pork chops are flexible. Try these twists:

Spicy version: Add 1-2 teaspoons of chili garlic sauce or sriracha to the marinade.

Honey version: Swap brown sugar for honey. Gives a different kind of sweetness.

Chicken or shrimp: Use the same marinade on boneless chicken thighs or large shrimp. Adjust cooking time accordingly.

Pork tenderloin: Slice a tenderloin into medallions and marinate them. Cook faster and great for meal prep.

Vietnamese lemongrass pork chops with broken rice (com tam): Serve over broken rice with a fried egg, pickled carrots and daikon, cucumber slices, and a drizzle of scallion oil. That’s the traditional way.

Banh mi style: Slice the cooked pork thin and stuff it into a baguette with pickles, cilantro, and mayo.

Storage and Reheating

Storing: Let the cooked pork chops cool completely. Store them in an airtight container in the fridge for up to 4 days.

Freezing: These freeze well. Wrap each chop individually in plastic wrap, then put them all in a freezer bag. Good for up to 3 months.

Reheating: The microwave works but it’s not ideal—you’ll lose some of that crispy exterior. Better method? Reheat them in a skillet over medium heat for 2-3 minutes per side with a tiny splash of water to create steam. Or pop them in a 350°F oven for 8-10 minutes. Air fryer also works great at 350°F for 5 minutes.

Pro tip: Slice the pork before reheating. It warms more evenly and you can crisp up the edges in a hot pan.

Frequently Asked Questions

Can I make Vietnamese lemongrass pork chops without lemongrass?
Technically yes, but it won’t taste the same. Try using lemon zest (about 1 tablespoon) plus a small piece of fresh ginger (minced). It’s different but still delicious.

What kind of pork chops work best?
Bone-in, about ¾-inch thick. The bone adds flavor and helps keep them juicy. Boneless works too, just watch them closely so they don’t dry out.

Can I use pork loin or pork shoulder instead?
Sure. Pork loin is leaner (watch your cooking time). Pork shoulder has more fat and is more forgiving. Slice shoulder thin for best results.

How do I know when they’re done without a thermometer?
Cut into the thickest part. The meat should be slightly pink in the center but not raw. Juices should run clear. But really, get a $15 thermometer. It’ll change your life.

Why are my pork chops tough?
You overcooked them. Pork dries out fast above 150°F. Pull them at 145°F and they’ll be perfect after resting.

Final Note

So that’s it. That’s my easy Vietnamese lemongrass pork chops recipe. Make them on a random weeknight when you need something that feels special without the stress. The marinade does the heavy lifting, and you get to look like a genius. Serve them with rice, eat them in a sandwich, or just stand at the counter and tear into one right out of the pan. No judgment here.

 

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