Grilled lemongrass pork chops from Vietnamese Food Any Day: Simple Recipes for True, Fresh Flavors (page 131) by Andrea Nguyen

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Running_with_Wools on September 30, 2024

    Once you whir up the marinade in a food processor, these are a breeze to make and delicious. I think you could slice and add these grilled pork chops to a lettuce wrap with rice noodles and some sauce. I served with rice, and the zucchini with soy glaze and eggplant with smoky green onion oil. It was a nice combination.

  • RogerP on September 29, 2024

    Excellent, very authentic flavour.

  • ellwell on March 24, 2024

    I took the advice from previous poster to use pork tenderloin. Very good! I would definitely do that again. Served with the mango salad from the same book. Everything was a hit!

  • bernalgirl on May 24, 2021

    I used white pepper rather than black to get that funky flavor, these were delicious and I’ll be making them again

  • chawkins on June 01, 2020

    These were seriously good, much better than Grace Young’s version in The Wisdom of the Chinese Kitchen. I halved the recipe and marinated for an hour.

  • FJT on May 15, 2020

    Very nice; will likely make this again.

  • cdglamontagne on May 09, 2020

    Looove this and will be using the marinade again and again. Made exactly as written and it tastes just like a restaurant. Can't recommend this one enough!

  • julesamomof2 on April 26, 2020

    Lemongrass makes this marinade special - used paste which makes it easier. Will be repeated.

  • Skamper on April 05, 2019

    I made the full amount of marinade and used it instead on a pork tenderloin, letting it marinate for about 27 hours, then grilled. Delicious! Will definitely try with pork chops. Edit: now that I've made this with pork chops, we prefer it with pork tenderloin.

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