Com Suon Nuong (Vietnamese Grilled Pork Chop with Rice)

Ingredients

• 2 lb pork chops, bone-in or boneless
• 4 tbsp fish sauce
• 3 tbsp sugar
• 1 tbsp honey
• 2 tbsp minced garlic
• 2 tbsp minced shallots
• 1 tbsp lemongrass paste or finely minced
• ½ tsp black pepper
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 2 cup broken rice (com tam)
• 3½ cup water
• 1 cucumber (optional)
• 2 tomato (optional)
• 4 lettuce leaves (optional)
• 4 fried egg (optional)
• ½ cup pickled daikon and carrot (do chua) (optional)
• 3 tbsp fish sauce (for nuoc cham)
• 3 tbsp sugar (for nuoc cham)
• 3 tbsp lime juice
• ½ cup water (for nuoc cham)
• 1 clove garlic, minced (for nuoc cham)
• 1 red chili, sliced (for nuoc cham) (optional)

Steps

1. Prepare the pork marinade: In a bowl, combine fish sauce, sugar, honey, minced garlic, minced shallots, lemongrass paste, black pepper, soy sauce, and sesame oil. Mix well.
2. Marinate the pork: Pound the pork chops lightly to an even thickness (about 1/2 inch). Add the pork chops to the marinade, ensuring they are fully coated. Marinate for at least 30 minutes, or preferably 2-4 hours in the refrigerator.
3. Cook the rice: Rinse the broken rice thoroughly until the water runs clear. Combine rice and water in a rice cooker or pot. Cook according to package instructions or until fluffy.
4. Prepare Nuoc Cham: In a small bowl, whisk together fish sauce, sugar, lime juice, water, minced garlic, and sliced red chili (if using). Set aside.
5. Grill the pork: Preheat a grill to medium-high heat. Grill the pork chops for 4-6 minutes per side, or until cooked through and nicely charred, brushing with any remaining marinade during the last few minutes.
6. Assemble the plates: Serve the grilled pork chops over a bed of broken rice. Garnish with sliced cucumber, tomato, lettuce, a fried egg, and pickled daikon and carrot, if desired. Drizzle generously with Nuoc Cham.