Vietnamese Pork Chops

  • Prep 5 mins
  • Total 12h 35 mins
  • Easy
  • Serves 4

These Vietnamese Pork Chops are a savory and delicious entrée to serve your family! Served with steamed rice and fried eggs, these pork chops are sure to be a hit!


  • Contains Fish
  • Contains Soybeans

Tip: Allergy Advice

This dish contains the following allergens: Fish, Soybeans

Cooking mode

Step-by-step instruction without your screen going to sleep

  • 1 cup water, divided, for steaming
  • 4 pork chops, bone in, 1/2 inch thick


  • 2 tablespoons fish sauce
  • 2 tablespoons premium oyster sauce
  • 1/2 teaspoon kosher salt
  • 1 teaspoon dark soy sauce
  • 1/4 cup granulated sugar
  • 1 medium shallot, peeled, mince
  • 6 garlic cloves, peeled, minced
  • 1/4 teaspoon ground black pepper


  • 1/2 cup warm water or coconut water
  • 1/4 cup granulated sugar
  • 1/4 cup fish sauce
  • 1/8 cup lime juice
  • 6-7 garlic cloves, minced
  • 1-3 Thai chilies, minced

TO SERVE (optional)

  • Steamed rice
  • Sliced cucumbers
  • Pickled veggies
  • Sunny side up egg


  • Step 1

    In a large bowl, add all ingredients for the marinade and stir to combine. Dip the pork chops in the marinade and coat on both sides. Transfer the pork chops to a large resealable plastic bag, then add the remaining marinade. Place the bag in the fridge and allow to marinade overnight, at least 12 hours.

  • Step 2

    Pour 1/2 cup water into the pot. Place the Cook & Crisp Basket in the pot, and place the pork chops in the basket.

  • Step 3

    Plug thermometer into unit, then place the Foodi Smart Thermometer in the center of the thickest pork chop.

  • Step 4

    Close the lid and move the slider to STEAMCRISP. Select STEAM & CRISP, then select PRESET. Use the right arrow to select PORK, then use the arrows to the left  to select MEDIUM doneness.

  • Step 5

    When cooking is complete, remove the pork from the basket and transfer to a plate or cutting board to rest. Repeat steps 2-4 with remaining pork chops.

  • Step 6

    When cooking is complete, allow pork to rest, then slice and serve with nuoc mam sauce and toppings as desired.