Tasty and succulent Vietnamese Grilled Pork Chops, with a simple marinade to give maximum flavour.
VIETNAMESE DIPPING SAUCE (NUOC CHAM)
To make nuoc cham, Bill Granger’s recipe is to dissolve 1 tablespoon of caster sugar in 3 tablespoons of lime juice and 2 tablespoons of fish sauce. Add 1 finely chopped clove of garlic and some chopped red chillies. The sauce keeps well in the fridge for a few days.
To convert from cups to grams, and vice-versa, please see this handy Conversion Chart for Basic Ingredients.
View the recipe online: https://eatlittlebird.com/vietnamese-pork-chops/