Nuoc Cham boosts the flavour of these Vietnamese grilled pork chops.
- Finely chop white parts of green onions, reserving the green tops. Place chopped onion, garlic, sugar, fish sauce, pepper and 1 tablespoon oil in a shallow glass or ceramic dish. Stir until sugar has dissolved. Add pork. Rub to coat. Cover. Refrigerate for 2 hours or overnight if time permits.
- Cook rice following absorption method on packet. Thickly slice reserved green onion tops (about 1cm-thick). Heat 2 tablespoons of remaining oil in a wok over medium-high heat. Add onion. Stir-fry for 1 to 2 minutes or until crisp. Using a slotted spoon, transfer half the onion to a paper towel-lined plate. Add remaining oil to remaining onion in wok. Add rice. Cook, tossing, for 4 to 5 minutes or until rice just starts to turn golden and is slightly charred.
- Make Nuoc Cham; Place garlic, sugar, fish sauce, lime juice and 1/2 cup cold water in a bowl. Stir until sugar has dissolved. Add chilli. Stir to combine. 4 Heat a greased chargrill pan over medium-high heat. Cook pork for 4 minutes each side or until browned and just cooked through. Transfer to a plate. Cover loosely with foil. Stand for 5 minutes to rest.
- Divide rice mixture between serving plates. Top rice with pork and sprinkle with fried onion. Serve with lettuce, pickled slaw, mint and Nuoc cham.
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