Grilled pork chop rice paper rolls

Vietnamese lemongrass grilled pork (thịt heo nướng xã), is a popular Vietnamese dish of pork cooked in a fragrant marinade. Typically served with nước mắm chấm (a mixed fish sauce dipping sauce), this version is served with fresh fruits and herbs for freshness and flavour.

Credit: Jiwon Kim

• serves

  4

• prep

  20 minutes

• cook

  10 minutes

• difficulty

  Easy

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episode • The Cook Up with Adam Liaw • 

cooking • 

25m

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Ingredients

• 4 pork chops, trimmed
• 1 head butter lettuce, leaves separated
• ¼ cup each of mint, Vietnamese mint, shiso and coriander leaves
• Thinly sliced pineapple, cucumber, star fruit, green mango, to serve
• 12 - 16 rice paper sheets, to serve
• ¼ cup fried shallots, to serve

For the marinade

• ½ tsp white peppercorns
• 4 garlic cloves
• 2 stalks lemongrass, finely sliced
• 1½ tbsp sea salt
• 2 tbsp (40 ml) fish sauce
• 50 ml vegetable oil

For the nước mắm chấm

• 140 g caster sugar
• 200 ml warm water
• 150 ml fish sauce
• 100 ml white vinegar or lemon juice
• 2 garlic cloves, finely chopped
• 3 bird’s eye chillies, finely chopped or sliced

Marinating time 2 hours

Resting time 5 minutes

Instructions

1. To make the marinade, use a mortar and pestle to grind the white peppercorns, garlic and lemongrass to a thick paste. Mix the salt, fish sauce and oil through the paste, then combine the pork chops and paste in a medium mixing bowl and mix well to combine. Allow to marinate for 2 hours before using.
   
2. To make the nước mắm chấm, in a large bowl or jug, combine the caster sugar and warm water and whisk to dissolve the sugar. Add the remaining ingredients and mix well to combine. Taste and adjust to your liking, it should be sweet, sour and salty.
   
3. When ready to cook, heat a chargrill pan or barbecue over medium heat. Cook the marinated pork chops for 4-5 minutes on each side, or until just cooked through, to avoid overcooking the pork. Transfer to a clean plate and allow to rest for 5 minutes.
   
4. To serve, thinly slice the pork and transfer to a serving plate. Place the lettuce leaves, picked herbs, sliced fruits and vegetables into the centre of the table with the rice paper sheets, with a bowl of water to moisten. Serve each guest an individual ramekin of . Each person rolls their own rice paper roll with the filling of their choice to dip into the nước mắm chấm. Garnish with fried shallots to finish.

Note

• The best way to cook these grilled pork chops is over charcoal, for superior flavour.

Photography by Jiwon Kim.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

Fast, Fab & Fruity

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

PG

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

PG