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We hope you got insight from reading it, now let’s go back to vietnamese lemongrass pork chops (thit heo nuong xa) recipe. You can cook vietnamese lemongrass pork chops (thit heo nuong xa) using 18 ingredients and 3 steps. Here is how you do it.
The ingredients needed to prepare Vietnamese lemongrass Pork Chops (Thit Heo Nuong Xa):
- Prepare 2/3 lb Pork Sirloin Chops boneless (i cut it into 4 pieces)
- Prepare Marinade :
- Prepare 2 tablespoons brown sugar
- Use 1 tablespoon chopped garlic
- Get 1 tablespoon chopped shallot
- You need 1 stalk lemongrass, trimmed and finely chopped (3 tablespoons)
- Use 1/4 teaspoon black pepper
- Take 1 tablespoon soy sauce
- Provide 1 1/2 tablespoon fish sauce
- Get 1 tablespoon oil
- Prepare dipping sauce(Nuoc Cham) :
- Use 3 tablespoons lime juice
- You need 2 tablespoons sugar
- You need 1/2 cup water
- You need 2 1/2 tablespoons fish sauce
- You need 1 small garlic clove, minced
- Prepare chilis
- Get carrot, minced
Steps to make Vietnamese lemongrass Pork Chops (Thit Heo Nuong Xa):
- 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.
- 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.
- 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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