Saigon Lemongrass Pork Chop Rice (Cơm Sườn Sả)
Vietnamese Lemongrass Pork Chop with Coconut Fish Sauce
A Saigon Lunch from My Grandma’s Kitchen
This dish is inspired by the small restaurant my grandmother ran in Saigon, where she served simple comfort food to the lunchtime crowd. The kitchen was always busy pots clattering, rice steaming, the aroma of lemongrass and fish sauce filling the air.
Each plate was simple but satisfying. A mound of steaming white rice sat at the center, surrounded by fresh vegetables: crisp lettuce, slices of tomato and cucumber, and sprigs of cilantro.
The star of the plate was always a lemongrass pork chop, fragrant and caramelized, topped with sautéed green onions. Next to it, a fried egg with golden, crispy edges rested gently over the rice.
And of course, there was always fish sauce my grandmother’s special version simmered with coconut juice and sugar. Just before serving, she would adjust it to taste with lime, vinegar, or a little water. One spoonful over the rice brought everything together: salty, sweet, bright, and comforting.
It wasn’t fancy food. It was everyday food. But for the people stopping by for lunch, it was exactly what they needed.
Lemongrass Pork Chop
Ingredients:
4–6 thin-cut pork chops
1 tsp salt
2 tbsp fish sauce
2 tbsp soy sauce
1 tbsp dark soy sauce
3 tbsp brown sugar
2 tbsp honey
3 stalks lemongrass, finely chopped (about ½ cup)
2 green onions, chopped
1 shallot, finely chopped
2 cloves garlic, minced
1 tsp ground black pepper
1–2 tbsp cooking oil
Instructions:
In a bowl, combine fish sauce, soy sauce, dark soy sauce, brown sugar, honey, lemongrass, green onions, shallot, garlic, black pepper, and salt.
Add the pork chops and massage the marinade into the meat.
Cover and refrigerate at least 2 hours, preferably overnight.
Heat oil in a skillet over medium heat.
Cook pork chops 3–4 minutes per side until caramelized and cooked through.
Grandma’s Coconut Fish Sauce
Ingredients:
½ cup fish sauce
½ cup coconut juice (or coconut water)
3–4 tbsp sugar
To adjust before serving:
warm water
lime juice or vinegar
extra sugar if needed
minced garlic or chili (optional)
Instructions:
In a small saucepan combine fish sauce, coconut juice, and sugar.
Simmer gently for 3–5 minutes until sugar dissolves and flavors blend.
Let cool.
Before serving, adjust with water, lime, vinegar, or sugar until the balance tastes right.
How to Assemble the Saigon Plate:
On a serving plate add:
Steamed jasmine rice
Lemongrass pork chop
Fried egg
Lettuce
Tomato slices
Cucumber slices
Fresh cilantro
Drizzle with the coconut fish sauce or serve it on the side.
A Taste of Home
Whenever I make this dish, I think of my grandmother’s busy kitchen in Saigon—plates moving quickly across the counter, the smell of grilled pork in the air, and the simple comfort of a good meal shared at midday.
Some recipes travel with you. This one came straight from my grandma’s lunch table.
Green Onion Oil (Mỡ Hành)
This simple green onion oil is a classic finishing touch for many Vietnamese dishes. It adds fragrance, richness, and a fresh onion flavor that pairs beautifully with grilled or pan-fried meats.
In Saigon pork chop rice plates, a spoonful of this bright green oil is often brushed over the pork just before serving.
Ingredients:
3–4 green onions, finely chopped
3 tbsp cooking oil
¼ tsp salt
Instructions:
Place the chopped green onions in a heatproof bowl.
Add the salt and mix lightly.
Heat the cooking oil in a small saucepan until hot but not smoking.
Carefully pour the hot oil over the green onions. The onions will sizzle slightly and release their aroma.
Stir gently and let cool slightly before using.
How to Use
Spoon the green onion oil over the lemongrass pork chop just before serving.
It adds a fragrant, silky finish and makes the dish taste even more authentic.
It’s also delicious on:
grilled meats
rice bowls
steamed fish
tofu
noodles
That’s basically a complete Saigon lunch plate.
