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  • Janelle

Vietnamese Style Pork Chop & Fried Egg

Hey everyone! Today I'm sharing my rendition of a Vietnamese style pork chop with fried egg dish! It's one of the staple dishes you can find at any pho restaurant and I wanted to try to make it at home. Luckily, the recipes I found online and on Pinterest didn't seem too involved - so thought I would give it a whirl myself.

One of the must-have accompaniments to the dish is the sauce (Nuoc Cham). I made it with a mixture of fish sauce, rice vinegar, garlic, water, brown sugar and lime and it is definitely necessary to pull this all together!

Full disclosure, I have never cooked Vietnamese style food before so this is not an authentic recipe - but if you're looking for a yummy, flavourful, easy and basic rendition then read on!

I finished the plate with a fried egg and "salad" which was basically thinly sliced cucumber and carrots that I like to mix into the rice and douse with sauce while eating the pork chop! And of course a garnish of cilantro! Sooo good :) I also didn't marinate the pork chop that long, maybe about 10 minutes while I prepped the rest of the ingredients, but it still came out super flavorful! So again, points for "easy-to-make"!

Check out the pics and recipe below and let me know what you think of my interpretation of this Bietnamesse pork chop dish!

Just what I was craving! A delicious vietnamese style pork chop with a crispy fried egg, white rice, simple cucumber and carrot salad and some delicious sauce!

Another tip for making this a quick meal - use store bought shredded carrots to "cut" down on the prep time for the salad ;)

Making the sauce in a mason jar is key! You can put the lid on and shake it to combine the flavors and then it also stores perfectly in the fridge for leftovers :)

Vietnamese-style Pork chops and fried egg

Serves 6

For the pork chops:

6 bone-in pork chops

4 cloves of garlic, minced

2 tbsp soy sauce

2 tbsp brown sugar, plus another tbsp before frying

2 tbsp rice vinegar

1 tsp fish sauce

For the sauce:

2 tbsp rice vinegar

1 tbsp fish sauce

2 garlic cloves minced

1 c water

1 tbsp brown sugar

juice of 1 lime

pinch of red pepper flakes

1. For the pork chops: Mix the garlic, soy sauce, brown sugar, rice vinegar and fish sauce in a bowl and add in the pork chops. Stir so that the chops are evenly coated with the marinade. You only need to marinate this for about 10 - 15 mins. Heat a large frying pan with some vegetable oil, while waiting for the oil to heat up, rub a little more brown sugar onto the pork chops. Once the oil is hot, fry the pork chops (you can do this in batches) and cook the pork chops for 12 minutes, flipping once, or until cooked through.

2. For the sauce: Combine all of the ingredients into a small mason jar and mix together with a spoon. Taste it and adjust the sugar and/or water depending on your preferences.

3. For the garnishes: Cut the cucumber into thin strips and mix together with the shredded carrots. Also fry up an egg, "sunny side up".

4. Plating: Serve the pork chop with a mound of white rice, a fried egg, the cucumber & carrot salad and a garnish of cilantro. I prefer to mix the rice, salad, cilantro and even the egg together and drizzle the sauce all over!!! Simply delicious ready to serve, devour & enjoy!



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