Prep 20 mins · Cook 10 to 15 mins · Total 7 to 13 hrs (incl. 6 to 12 hr marinate) · Servings 4 to 5 · Difficulty Moderate
For 2 lb pork
Pork, option 1, best overall
2 lb pork collar (cổ heo), preferred
Or 2 lb thin pork shoulder steaks
Lightly pound only the thickest parts to even them out
Pork, option 2, bone-in
5 small bone-in pork chops, about 2 lb total, thin rib chops at about 1/2 inch thick
Lightly pound or score the meat so it cooks more evenly
Score the fat edge in a few places to reduce curling
Marinade
3 tbsp fish sauce, Red Boat 40°N or Megachef premium
1 tbsp Megachef oyster sauce
1 tbsp granulated sugar
1 1/2 tsp honey
1 tbsp coconut soda or sweetened condensed milk, recommended for Saigon-style caramelization
3/4 tsp ground black pepper
1/4 cup finely minced lemongrass, tender inner part only
1 tbsp minced garlic
1 tbsp finely minced shallot
2 green onions, thinly sliced
1 tbsp neutral oil
1/2 to 1 tsp nước màu, optional for deeper color
1 to 2 Thai chilies, finely minced, optional
1/8 tsp baking soda, only if using leaner pork chops, not for collar or shoulder
Finishing baste
1 tbsp neutral oil
1 tsp honey
1 tsp fish sauce, Red Boat 40°N or Megachef premium
Scallion oil (mỡ hành)
2 tbsp neutral oil
2 scallions, thinly sliced
Pinch of salt
Tiny pinch of sugar
1/2 tsp fried shallot oil, optional
Plate
Cơm tấm (broken rice), the traditional pairing
Đồ chua (pickled carrot and daikon), on the side
Sliced cucumber and tomato, optional
A small dish of nước chấm
A fried egg if going full plate
Make the marinade
Combine fish sauce, oyster sauce, sugar, honey, coconut soda or condensed milk, pepper, lemongrass, garlic, shallot, green onions, neutral oil, optional nước màu, and Thai chilies in a bowl
If using bone-in chops or another leaner cut, add the baking soda. If using collar or shoulder, leave it out
Stir until the sugar is mostly dissolved
Marinate the pork
Rub the marinade into the pork thoroughly
For collar or shoulder, marinate covered in the refrigerator 6 to 12 hours
For bone-in chops, marinate covered in the refrigerator 4 to 6 hours
Air-dry before grilling
Lift the pork out of the marinade and wipe off the roughest clumps of lemongrass and shallot so they do not burn
Place the pork on a rack uncovered in the refrigerator 20 to 30 minutes to dry the surface for cleaner char
Then let the pork sit out about 20 to 25 minutes so it is cool, not cold, before grilling
Make the finishing baste
Stir the neutral oil, honey, and fish sauce together in a small bowl
Set aside
Make the scallion oil
Place the sliced scallions, salt, tiny pinch of sugar, and optional fried shallot oil in a heatproof bowl
Heat the neutral oil to 350°F, shimmering with small bubbles around a wooden chopstick
Pour over the scallions, stir, and set aside
Cooking option 1, grill
Charcoal is the preferred fuel for the smoky Saigon-street register, gas works fine
Set up two heat zones, medium and hot
Start the pork over the medium zone to cook through without burning the sugars
Move to the hot zone near the end to build lacquered browning and controlled char around the edges
For collar or shoulder, cook 4 to 6 minutes per side depending on thickness
For bone-in chops, cook 4 to 5 minutes per side, watch closely so they do not dry out
In the last minute only, brush lightly with the finishing baste for gloss and aroma
Cooking option 2, air fryer
Preheat the air fryer to 375°F
Wipe off excess marinade clumps, arrange the pork in a single layer, lightly oil the basket if needed
For collar or shoulder, air fry at 375°F for 6 to 8 minutes, flip, then cook 4 to 6 minutes more until cooked through
For bone-in chops, air fry at 375°F for 5 to 6 minutes, flip, then cook 4 to 5 minutes more until cooked through
If needed, increase to 400°F for 1 to 2 minutes at the end for deeper color and char, watch closely, sugar burns fast at this temp
Brush lightly with the finishing baste only in the last minute
Rest and serve
Rest the pork on a rack 5 minutes
Slice across the grain if serving with cơm tấm. For bone-in chops, slice the meat away from the bone first, then cut across the grain
Spoon scallion oil over the sliced pork right before serving
Finish with a tiny crack of fresh black pepper if you want a sharper top note
Notes
Pork collar (cổ heo) is the best cut, it stays juicier and gives the most luxurious result, the bone-in path is the home-cook fallback
Coconut soda or sweetened condensed milk is the move that produces the lacquered Saigon-street caramelization, do not skip if you want the postcard look
If using bone-in chops, thin rib chops at about 1/2 inch are the target, thick center-cut chops are harder to season evenly and dry out faster
Wipe off lemongrass and shallot clumps before cooking, they burn first and turn bitter
Air-dry uncovered in the fridge is the move that produces cleaner char, do not skip
Cool not cold before grilling, cold meat drops the grill temp and steams instead of sears
Last-minute baste only, the sugar in the marinade burns through if you baste early
Mỡ hành is non-negotiable, the dish is incomplete without it
Cơm tấm is THE companion, đồ chua on the side, fried egg if going full plate, the Saigon trio is rice + meat + pickle + scallion oil
