Saucepan@saucepan · Shared this recipeFollowVietnamese · dinnerVietnamese Broken Rice with Grilled Lemongrass Pork ChopsA Vietnamese dish of grilled lemongrass pork chops served over broken rice with a fried egg, fresh vegetables, and pickled carrot and daikon.total45 minprep20 mincook25 minservings4Original recipe on beyondsweetandsavory.comKeep this recipeAdd a copy of Vietnamese Broken Rice with Grilled Lemongrass Pork Chops to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredientsAndroid is coming soon.Ingredients4 servingsBack to 4 servings4 pieces of bone-in center cut pork chops, about 1.25 pounds0.25 cup fish sauce0.25 cup granulated sugar0.25 cup water2 tbsp vegetable oil2 tbsp garlic, minced0.25 cup shallots, chopped2 stalks of fresh lemongrass, finely chopped0.25 tsp freshly ground pepper1.5 cup jasmine broken rice1 tbsp vegetable oil4 large eggs1 cup butter lettuce2 Lebanese cucumbers2 tomatoes, sliced2 oz pickled carrot and daikon0.25 cup scallion oilnuoc mam for serving1 cup hot water0.5 cup granulated sugar0.5 cup distilled white vinegar8 oz carrots, cut into matchsticks8 oz daikon, cut into matchsticksStepsClear checksTap an ingredient or step to check it off.1Step 1: Make the pickled vegetables the day before.2Step 2: Make the marinade the night before. Tenderize the pork chops with a meat mallet.3Step 3: Combine the fish sauce, sugar, water, and vegetable oil in a large bowl and whisk until the sugar has dissolved. Add garlic, shallot, lemongrass, and pepper to the bowl.4Step 4: Arrange the pork chops in a single layer in a container big enough to hold them. Pour the marinade over and mix well to coat the pork chops. Cover with plastic wrap and refrigerate for at least 4 hours or overnight.5Step 5: When ready to grill, bring the pork chops to room temperature for 30 minutes.6Step 6: To cook the broken rice, rinse it under cold water twice then drain.7Step 7: Add rice to a rice cooker and enough water to just cover the rice (a rule of thumb is to measure the rice with your index finger from the top of the rice to your first knuckle). Cook the rice according to the manufacturer's instructions.8Step 8: Set up the charcoal grill by placing coals on one side and lighting them. Rake the coals to create a flat even bed to create an even steady heat zone.9Step 9: Once the coals have burned down to about 375-400 degrees F, place the meat over the coals to sear for a minute on each side.10Step 10: Move the meat to the opposite side, frequently turning and basting with the marinade for 10-12 minutes until cooked through.11Step 11: Heat the oil in a frying pan over medium-high heat. Crack the eggs into the pan and fry sunny side up. Allow the undersides of the eggs to get slightly crispy. Transfer them to a plate until ready to use.12Step 12: To assemble, divide the rice among serving plates. Arrange lettuce, cucumber, and tomatoes around the edge. Top with pork chop and fried egg. Drizzle the scallion oil over the pork chops. Serve with nuoc cham and pickled carrot and daikon on the side.13Step 13: To make the pickle liquid, combine water, vinegar, and sugar in a bowl and whisk until the sugar has dissolved.14Step 14: Transfer the carrot and daikon to a large plastic container or non-reactive bowl.15Step 15: Pour the pickle liquid over the vegetables and set aside in the fridge for 1 day.16Step 16: Pickled carrot and daikon will keep in the fridge for up to 2 weeks.getsaucepan.com/r/bf924589-b513-489c-b129-fcbae9fe9bd9 · Original: https://beyondsweetandsavory.com/vietnamese-broken-rice-with-grilled-lemongrass-pork-chops/
