Lemongrass Pork Chop Vermicelli/Rice

Are you looking for a simple nutritious recipe with a Vietnamese taste? This adapted lemongrass pork chop recipe is perfect for you. This recipe celebrates the classic taste with few keys ingredients (lemongrass, fish sauce, shallot and garlic).

Recipe

Serves: 2

Time: 30 minutes + marinating time

Skill required: chopping, mixing, frying, boiling

Equipment: knife, chopping board, zip-lock bag, 1 small bowl for dressing, saucepan for rice/vermicelli, serving bowls

Ingredient list

Marinated pork chop:

• 2x 100g pork loin

• 1/2 stalk lemongrass (chopped)

• 1 clove garlic

• 1/2 shallot

• 1tbsp fish sauce

• salt and pepper

Dressing:

• 2tsp sugar

• 1/2 lime juice

• 2tsp fish sauce

• 4tbsp hot water

• chilli

• 1tsp minced garlic

Other ingredients:

• 2 serves vermicelli/bánh hỏi/rice/mixed grains

• 100g lettuce (thinly sliced)

• 1/2 cucumber (thinly sliced)

Methods

Marinating pork chop:

1.Combine all ingredients from lemongrass to fish sauce, or optionally blend into a paste using a blender/pestle and mortar.

2. In a zip-lock bag, mix the marinade and pork chop. Marinate for at least 30 minutes or overnight. Store well in the fridge for up to a week.

Dressing:

3. In a bowl, mix sugar and hot water until all sugar dissolves, then add all other ingredients. - Store well in the fridge for up to a month.

Finish the meal:

4. Prepare rice or vermicelli as per package instruction.

5. On medium heat, pan fry/grill pork chop until fully cooked (about 3-5 minutes each side).

6. Plate vermicelli first, top with pork chop, lettuce and cucumber, serve the sauce at side and add in as your liking.

Dietitian’s Tips

• For a shorter marination time, finely chop/blend the marinade (step 1). It can be stored in the fridge for up to 5 days

• Marinade works well with pork chop, firm tofu and tempeh

• Customise your meal with your favourite salad leaves

• Adjust proportion of protein, carbohydrates and vegetables to modify nutrition content based on own needs

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