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Vietnamese Pork Chops glazed and cooked on cutting board, one chop sliced to show meat
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4.71 from 41 votes

Vietnamese Pork Chops (Sous Vide)

My husband says these sous vide Vietnamese pork chops are the best pork chops he's ever eaten. Period. Tons of flavor, moist and tender. His words.
Prep Time10 mins
Cook Time2 hrs 5 mins
Total Time2 hrs 15 mins
Course: Main Course
Cuisine: Vietnamese
Servings (change as needed): 4 (or 3 more generous servings)


  • 4 bone-in rib pork chops, about 2.5-3 lbs 1-1 1/2 inches thick
  • salt, pepper, garlic powder

Marinade for Sous Vide

  • 3 tablespoon neutral olive oil
  • 1/4 cup soy sauce (low sodium is fine)
  • 1/4 cup brown sugar (honey or maple syrup ok too)
  • 1 tablespoon fish sauce Note 1
  • 2 teaspoon fresh grated ginger (or 1/8 tsp powder ginger)
  • 1/2 teaspoon red chili flakes
  • 2 tablespoon chopped fresh cilantro

Add to marinade to make glaze for final step

  • 3 tablespoon lime juice 1 large lime or 2 smaller
  • 2 teaspoon minced or grated garlic
  • 1/2 teaspoon cornstarch


  • HEAT SOUS VIDE BATH: Heat sous vide water to 142F.
  • MAKE MARINADE: Combine all marinade ingredients in glass measuring cup (not including fresh garlic, lime juice and cornstarch). Marinade will measure about 1/2 cup. You will use 1/4 cup (half of it) to add to the pork chops to sous vide cook; the other half for grilling/broiling.
  • PREPARE PORK CHOPS: Season pork chops on both sides with salt, pepper and garlic powder. Place in large zipper lock bag (or in two medium ones). Pour in half of the marinade (1/4 cup). Massage to distribute evenly. Reserve remaining marinade to make glaze.
  • COOK SOUS VIDE: Place unzipped bag of pork chops into water until top of bag is just above water line. Air will be pushed out. Then zip up bag. Let bag go - it should sink below water line. Cover (if using an oven-type sous vide machine) or follow manufacturer's instructions. Cook for 1.5-4 hours (I cook thick chops for 2.5 hours or thinner ones for 1.5-2 hrs).
  • MAKE GLAZE: While chops are cooking sous vide, add lime juice, minced garlic and cornstarch to remaining marinade. Stir well to combine. Microwave for 45-60 seconds to thicken glaze. If too thick, add a touch of water.
  • FINISH PORK CHOPS: Heat grill to high (~500-550F). Remove chops from bag. Pat dry with paper towel. Brush glaze on both sides and edge of chops. Leave 1 tablespoon for serving. Note 2 to broil. Spray with oil to prevent sticking. Grill chops for 40-60 seconds per side to create grill marks. Brush the remaining tablespoon on the top side of chops. Sprinkle with chopped cilantro if desired and serve.


  1. Alternatives to Fish Sauce: If you can't eat fish sauce for dietary reasons or don't like it, here are some alternatives:
    • Worcestershire sauce (note this has anchovies in it). Use about 2 - 2 1/2 teaspoons. 
    • Soy sauce (it won’t have the same depth of taste though).
    • Recipe for Vegan Fish Sauce from Food52.
    • Recipe for Vegetarian Fish Sauce using mushrooms by Cook’s Illustrated.
  2. To broil instead of grill: Heat broiler, placing oven grate to 6 inches from top of oven. Place chops on grate set over foil lined pan. Broil for a minute or so on each side until glaze is bubbly and some char marks begin to appear. Don't cook too long. 
  3. To make ahead:
    • The marinade can be made a day or two ahead. You can also marinate the pork chops for several hours or even a day ahead. 
    • Also remember that you have a good amount of leeway - an extra couple of hours -  for the sous vide cooking process. In other words, you can start them up to 4 hours ahead of serving time.
Calories: 646kcal | Carbohydrates: 16g | Protein: 69g | Fat: 32g | Saturated Fat: 9g | Cholesterol: 209mg | Sodium: 1613mg | Potassium: 1238mg | Fiber: 1g | Sugar: 14g | Vitamin A: 88IU | Vitamin C: 4mg | Calcium: 39mg | Iron: 2mg