Grilled Pork Chops with Herb Noodle Salad

Bún Thịt Heo Nủỏ́ng

Preparation info

  • Serves


    • Difficulty


Appears in

Little Saigon Cookbook: Vietnamese Cuisine And Culture In Southern California's Little Saigon

Little Saigon Cookbook

By Ann Le

Published 2011

  • About

This dish is typical of the way the Vietnamese marinate and cook their meats. Served with the fresh herbs, and presented with the contrasting textures of the juicy meat and the soft, thin rice noodles, this is an entree that easily becomes a favorite of first-time diners of Vietnamese cuisine. Steamed rice can be substituted for the herb noodle salad if you prefer. Pork chops with the bone are your ideal choice as the bone makes for a juicier dish and keeps the meat from shrinking.


  • ¼ cup fish sauce
  • ¼ teaspoon chili paste
  • 1 teaspoon sugar
  • 1 tablespoon ground black pepper
  • 4 pork chops (or 2 pounds boneless pork)
  • 3 tablespoons oil
  • 2 shallots, diced
  • 1 medium yellow onion, sliced into rings
  • 4 clove garlic, minced
  • Herb Noodle Salad


    1. In a small bowl, combine the fish sauce, chili paste, sugar, and black pepper. Whisk until the sugar is dissolved.
    2. Place the pork chops or boneless pork in a shallow dish or bowl or ziplock bag. Pour the marinade all over them, cover the bowl or seal the bag, and leave it in the refrigerator overnight.
    3. In a skillet over high heat, warm the oil. Cook the shallots and onion for a few minutes in the hot oil until light brown and fragrant. Add the garlic and cook for another 2 minutes.
    4. Add the pork to the skillet and pour any remaining marinade on top. Lower the heat to medium and cook for about 10 minutes on each side or until the surface of the meat has browned and the pork is cooked through.
    5. Remove the pork from the heat and let it sit for 15 minutes. Slice the pork chops into bite-size pieces to make it easier for your diners to pick them up and eat them with chopsticks. Arrange the pork pieces over the herb noodle salad and serve with generous amounts of nuoc cham.