Vietnamese Lemongrass Pork Chops – How to make with Nuoc Cham Dipping Sauce and Scallion Oil

Vietnamese Lemongrass Pork Chops.These are so easy.So for the marinadeall you need is some sugar, some light
soy sauce, fish sauce, cracked pepperlemongrass, garlic and some green onion
but just the white tips.For the dipping sauce this is a really standard popular Vietnamese sauceyou’re gonna need 1/2 a cup of sugar and
1 cup of hot water.The hot water is gonna help dissolve all that sugar.1/3 of a cup of fish sauce 1/2 a cup of lime juice.1 finely sliced Bird’s Eye chili, 2
teaspoons of garlic.Just whisk that all together.Let it dissolve, set it aside.Once it’s cool you can put it in the fridge if you wantit’ll keep for a long time but it’s best to serve it at room temperature.I want to keep cooking
realistic that’s why I say it’s okay tohave a tube of chopped lemongrass in the
fridge it’s okay to have a jar ofchopped garlic it’s okay to have a
bottle of lime juice.this will make your life simpler and we’ll let you still
make a great fresh delicious dish at home.Tenderize your pork chop in a
plastic bag, cut the sides of it in three places.This prevents it from turninginto a saddle when you grill it.and then throw it in the fridge for a day.Yeah this is for tomorrow and you can look forward to it.Just give it a flip here and there to make sure that the marinade covers it well.The scallion oil.This doesn’t look like much but it’s really good.Just finely slice some small green onions,I used four here.Then heat up a pan with
some vegetable oil or canola oil.Just avoid using an olive or a coconut because
it’ll f*** up the taste.Throw those green onions in that hot oil
just for 30 seconds.Swizzle them around.Take it off the heat set it aside that’s
it, that’s your scallion oil that you’regonna pour over your pork chops when
you’re ready to serve them.Yeah, ha ha ha.For the pork chops after they’ve been marinated a day, get them out of the fridge aboutan hour before you’re gonna cook them
you never want to put cold food right ona pan or a grill you’re crazy to do that.I’m doing mine on my Kamado Joe Classic III.If you don’t have that, use a cast-iron
pan. A stainless steel pan. Your BBQ.I don’t care, we just want to make sure
we cook these nice!I didn’t intend to be cooking this in
the middle of monsoon season but that’show it is, very Vietnamese.It was 31
degrees yesterday!Now it’s uh, pouring, but I’m grateful that I have
this set up where I have a great coveredsection to do my barbecuing if I want or
I can do it in the Sun if I want to soanyway let’s check on the meat.You’re gonna char these pretty good on theoutside but don’t worry about it because
the marinade and the tenderizing of themeat is gonna make sure that they are
delicious melt in your mouth.Shortly after you flip them to the other side
get a couple nice eggs on there you justwant to make sure they’re runny in the
middle.I served these over some steamed rice
with the runny egg a bit of slicedtomatoes sliced cucumber a bit of
lettuce and you get to dip that all onthat lovely Vietnamese sauce.Noac Cham?New wok cham?New hom?Noac Cham?I don’t know how to say it I just know
it’s tangy, it, it’s salty it’s sweet it’s hot.It’s got all the senses.This is a delicious tangy salty spicy dish andthought it would go great with Chrissy Tiegen’s’Vodka Watermelon Slushes’.This is a recent post of hers on Cravings up
and into a separate video on that soplease look out for that video these are
amazing trust me.Thanks for watching I’m Tommy Campbell,
please rate comment and subscribeand remember…life’s short, might as well eat well and drink well.Take care.