Vietnamese Grilled Pork Chop, or Sườn Cốt Lết Nướng, is a star of Southern Vietnamese cuisine. This dish is packed with bold flavours and history, inspired by the beloved cơm tấm meal. Traditionally served on broken rice, this dish is iconic for its smoky, caramelised pork chops. Marinated in a perfect blend of sweet, savoury, and citrusy flavours, it’s a true standout.
The original version includes many components, but I focus on the grilled pork chop. It’s the true hero of the dish. Paired with a simple steamed egg quiche and fresh pickled vegetables, this version is lighter. A tangy dipping sauce completes the meal. With some planning, it can be ready in just an hour while keeping its authentic flavours.
The story behind the dish
Com tam originated as a humble meal in Southern Vietnam, using broken rice grains that were once considered low-quality. Over time, this dish transformed into a national favourite, celebrated for its unique texture and satisfying flavours. The pork chops, grilled to perfection, became its most recognisable feature.
For my family, the grilled pork chop has always been the highlight. My younger son has loved this dish since he was little. Over a decade later, it’s still his favourite. While I enjoy the traditional version, focusing on the pork chop and quiche offers a perfect balance of indulgence and simplicity.
The secret to perfect Grilled Pork Chops
The magic of Vietnamese Grilled Pork Chops lies in the marinade. It’s a blend of:
- Minced and chopped garlic, shallots, and spring onions
- Sweet and savoury ingredients like condensed milk, honey, soy sauce, oyster sauce and fish sauce.
- Spicy ground pepper.
- A splash of fresh orange juice not only adds a citrusy brightness but also helps tenderise the meat.
I always tenderise the pork chops with a mallet before marinating them to ensure they’re extra juicy and flavourful.
Marinate the pork chops for at least two to three hours – or longer if you have time. This step allows the flavours to soak deep into the meat, making it incredibly aromatic and rich.
I prefer cooking them in an air fryer, which makes the process quick and mess-free.
Cook the pork chops at 240°C for 8–10 minutes on one side. Flip them and cook for another 5 minutes until beautifully caramelised. The result is smoky, tender pork with a slightly sweet glaze that’s simply irresistible.
Supporting the pork chop: Steamed Egg Quiche and Pickles
Steamed Egg Quiche
While the pork chop is the star, pairing it with a soft and savoury steamed egg quiche elevates the meal. The quiche is made with eggs, softened wood ear mushrooms, glass noodles, and minced pork.
I mix everything with fish sauce and ground pepper, then pour the mixture into a greased tin lined with baking paper.
Steaming takes just 20-25 minutes, and for a classic finish, the top of the quiche is brushed with egg yolk mixed with oil, creating a shiny, golden-orange layer. Traditionally, annatto seed oil is used for this, giving the quiche its iconic colour but a simple yolk-and-oil mix works just as well if you don’t have it on hand.
After steaming, the result is a quiche that’s delicately flavoured, beautifully presented, and perfectly complementary to the grilled pork chop and rice.
Vegetable Pickles
Pickled vegetables are essential for adding crunch and balance to the dish. A quick pickle of cucumber, carrots, beansprouts, and chillies tossed with coriander works perfectly. A dressing of fish sauce, sugar, lime juice, and sriracha brings the pickles to life and ties the meal together.
Bring the dish together
To plate the dish, start with a bed of freshly cooked rice, shaping it into a neat dome using a small bowl. Lay a grilled pork chop beside the rice, followed by a slice of steamed egg quiche. Add a portion of fresh pickles for crunch and a drizzle of fragrant onion oil over the rice for an aromatic finish. Serve the meal with a side of sweet and sour dipping sauce made with fish sauce, lime juice, sugar, and minced garlic, chopped red chillies.
The smoky, caramelised pork, velvety quiche, and crunchy, tangy pickles come together to create a meal that’s not only delicious but also visually stunning. It’s a dish that’s perfect for impressing your family or guests, yet simple enough for a weekday dinner.
This dish has brought joy to my family for years, and I hope it becomes a favourite in your home too. Let me know how yours turns out – I’d love to hear how it goes!
Be sure to explore more delicious pork recipes on my food blog – there’s plenty to inspire your next meal.
Vietnamese Grilled Pork Chop (Sườn Cốt Lết Nướng)
Description
Vietnamese Grilled Pork Chop (sườn cốt lết nướng) is the star of this simplified dish, featuring tender, caramelised pork marinated to perfection. Paired with a velvety steamed egg quiche, fresh pickled vegetables, and a tangy dipping sauce, this vibrant meal can be ready in just an hour with a little advance preparation for the marinade.
Vietnamese Grilled Pork Chop
For the Grilled Pork Chop
For the Steamed Egg Quiche
For the Quick Pickles
For the Sweet and Sour Dipping Sauce
Instructions
-
Marinate the Pork Chops
- Tenderise the pork chops using a mallet
- Combine all marinade ingredients and a dash of oil in a bowl with the pork chops.
- Coat the pork chops well and marinate for at least 2-3 hours (or longer for more flavour).
-
Prepare the Egg Quiche
- Crack eggs into a bowl and reserve one egg yolk into a small bowl for using later.
- Add all other ingredients to the bowl. Whisk until well combined.
- Grease a cake tin with oil and line it with baking paper, pour in the mixture and steam for 20-25 minutes.
- Mix the reserved yolk with oil, brush on top, and steam uncovered for 5 more minutes.
-
Cook the Pork Chops
- Place the pork chops in the air fryer's basket, brush with oil.
- Cook the pork chops for 8-10 minutes on one side at 240°C.
- Flip, brush with oil, and cook for another 5 - 7 minutes until caramelised and golden.
-
Make the Pickles
- Combine cucumber, carrot, pointy pepper, beansprouts, and coriander in a bowl.
- Toss with fish sauce, sugar, lime juice and siracha.
- Set aside to allow the flavours to develop.
-
Prepare the Dipping Sauce
- Mix fish sauce, sugar, lime juice, water, garlic, and chilli in a jug. Adjust to taste.
-
Assemble the Dish
- Shape cooked rice into a dome and place it on the plate.
- Add a grilled pork chop and slice of egg quiche.
- Serve with fresh pickles and a side of dipping sauce.
- Drizzle with onion oil for extra flavour, if desired.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 670.14kcal
- % Daily Value *
- Total Fat 35.16g55%
- Saturated Fat 11.03g56%
- Trans Fat 0.19g
- Cholesterol 323.43mg108%
- Sodium 2151.72mg90%
- Potassium 1176.52mg34%
- Total Carbohydrate 31.23g11%
- Dietary Fiber 1.93g8%
- Sugars 23.15g
- Protein 55.89g112%
- Vitamin A 175.1 IU
- Vitamin C 33.41 mg
- Calcium 130.63 mg
- Iron 3.18 mg
- Vitamin D 1.87 IU
- Vitamin E 1.72 IU
- Vitamin K 21.13 mcg
- Thiamin 1.29 mg
- Riboflavin 0.76 mg
- Niacin 15.77 mg
- Vitamin B6 1.85 mg
- Folate 57.01 mcg
- Vitamin B12 1.8 mcg
- Phosphorus 624.12 mg
- Magnesium 121.01 mg
- Zinc 5.22 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Marinate the pork chops ahead of time for deeper flavour.
- Use annatto seed oil for the quiche's topping for a traditional orange hue.
