Vietnamese Style Pork Chops With Rice and Cucumber Tomato Salad

Oct 07, 2010 by Caroline Phelps | 0 Comments| Share it:   



4 ratings


  • Prep: ~30 mins.
  • Cook: ~30 mins.
  • Serves: 4

Filed Under


An easy Vietnamese style pork chop recipe that is salty, mildly acidic, and sweet.


  • 4 Pork chops
  • 1/2 Red onion finely sliced in half moons
  • 2 Lime 1 juiced, 1 cut into wedges
  • thumb size Ginger grated
  • 2 cloves Garlic finely chopped
  • a handful Cilantro (Coriander) rinsed, leaves picked
  • 1 medium size Tomato cut into 1/4, finely sliced
  • 1 English cucumber finely sliced on the bias
  • 3 tbsp Fish sauce
  • 3 tbsp Neutral Oil (canola, grapeseed)
  • Rice (Long grain)

Step 1

Make your rice according to directions on the package (I usually double it to make sure I have enough). Put it in a tupperware to keep it from drying. Cut your onions, tomatoes, & cucumber. Cover with cling film and keep refrigerated until it's time to serve.

Step 2

Grate ginger & chop garlic. In a small bowl, add both, then 2 tablespoons of oil, lime juice, & fish sauce. Mix well.

Step 3

You can keep your pork chops on the bone or cut them in smaller sizes. In a zip lock bag, put the pork & ginger garlic mix. Close the bag and massage well to make sure all the meat is well coated. Marinate for at least an hour. In a pan on medium/high heat, add 1 tablespoon of oil. When the oil is hot (after a minute or so), add the pork chops. While the pork is cooking, start plating. Quickly reheat your rice, put it in a small rice bowl, put a plate on top and flip it over. Your rice will be neatly piled this way. Make your salad; distribute cucumbers, tomatoes, & onions evenly on each plate, and add a lime wedge as the dressing. Finally plate your pork chops, add a few cilantro leaves and serve!

Now that you have learned how to make vietnamese style pork chops with rice and cucumber tomato salad, please be sure to view these other pork recipes.

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