Hello everybody, hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, vietnamese lemongrass pork chops (thit heo nuong xa). One of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Vietnamese lemongrass Pork Chops (Thit Heo Nuong Xa) is one of the most well liked of current trending foods on earth. It is simple, it’s quick, it tastes delicious. It is enjoyed by millions daily. They are fine and they look fantastic. Vietnamese lemongrass Pork Chops (Thit Heo Nuong Xa) is something which I’ve loved my entire life.

To begin with this particular recipe, we have to first prepare a few components. You can cook vietnamese lemongrass pork chops (thit heo nuong xa) using 18 ingredients and 3 steps. Here is how you cook it.

The ingredients needed to make Vietnamese lemongrass Pork Chops (Thit Heo Nuong Xa):

1. Prepare 2/3 lb Pork Sirloin Chops boneless (i cut it into 4 pieces)
2. Get Marinade :
3. Get 2 tablespoons brown sugar
4. Make ready 1 tablespoon chopped garlic
5. Take 1 tablespoon chopped shallot
6. Take 1 stalk lemongrass, trimmed and finely chopped (3 tablespoons)
7. Take 1/4 teaspoon black pepper
8. Make ready 1 tablespoon soy sauce
9. Get 1 1/2 tablespoon fish sauce
10. Get 1 tablespoon oil
11. Make ready dipping sauce(Nuoc Cham) :
12. Get 3 tablespoons lime juice
13. Get 2 tablespoons sugar
14. Make ready 1/2 cup water
15. Make ready 2 1/2 tablespoons fish sauce
16. Prepare 1 small garlic clove, minced
17. Make ready chilis
18. Get carrot, minced

Instructions to make Vietnamese lemongrass Pork Chops (Thit Heo Nuong Xa):

1. Put the sugar, garlic, shallot and lemongrass into an electric mini chopper and process to a fine texture. (Or, mince the garlic, shallot, and lemongrass individually, put them into a bowl, and add the sugar.) Add the pepper, soy sauce, fish sauce, and oil and process to combine well. Transfer to a bowl.
2. Add the pork, and turn to coat well. Cover and set aside at room temperature to marinate for 1 hour. Or, refrigerate up to 24 hours, letting the meat sit out at room temperature for 45 minutes to remove some of the chill before baking.
3. Preheat oven 350°F. Bake the pork until well done. Nick with a knife to test. Transfer to a plate, loosely cover with foil or an inverted bowl for 10 minutes before slicing and serving

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