TASTE of Olney

Prepare your taste buds for a tantalizing journey as Danny and I delve into the rich history and succulent flavors of suon nuong, a Vietnamese-style pork dish that has captured the hearts and palates of food enthusiasts worldwide. Suon nuong, which translates to “grilled pork ribs,” is a culinary masterpiece that combines succulent pork ribs with a symphony of flavors. Danny’s version uses pork sirloin steaks that are available, along with all other ingredients in this recipe, at Stewart’s Food Store. The fresh mint mentioned in the recipe is available in the planters outside the store, and the lemongrass is available in the freezer.

Suon nuong carries a legacy deeply rooted in Vietnam’s vibrant culinary tradition and traces its roots back to the bustling streets and street food stalls of its cities and towns. Suon nuong begins with the selection of high-quality pork ribs or steaks, ensuring a tender and flavorful result. The meat is then marinated for hours, allowing it to absorb the essence of the carefully curated blend of spices that can include garlic, lemongrass, fish sauce, sugar, mint and a touch of chili. This marinade imparts a unique combination of sweet, savory, and slightly spicy flavors.

The marinated meat is traditionally cooked over an open flame, infusing it with a delightful smoky aroma but it can also be deliciously prepared on the stovetop and in an air fryer. The grilling technique ensures that the ribs develop a caramelized exterior while retaining their succulence and tenderness. The result is a dish that boasts a perfect balance of flavors, with meat that practically falls off the bone. Danny marinated his pork steaks for about three hours and pan fried them for a perfect result, and gave me a marinated steak to take home and cook the next day. The results were equally spectacular.

Suon nuong can be enjoyed on its own or paired with a variety of accompaniments. Traditional Vietnamese cuisine suggests serving it with fragrant steamed rice, pickled vegetables, and a vibrant dipping sauce like nuoc cham. Danny paired our version with sliced cucumbers and tomatoes and a side of steamed rice, and he heated the leftover marinade and sauced the rice and pork with it..

Over the years, suon nuong has gained recognition beyond Vietnam’s borders, captivating the palates of food enthusiasts worldwide. Its rise in popularity can be attributed to its simplicity, exceptional taste, and the unforgettable sensory experience it offers.

As you savor the delectable flavors of suon nuong, you become part of a culinary tradition that has been passed down through generations. Each bite encapsulates the spirit of Vietnamese cuisine and transports you to the Ingredients: 2 lbs of pork chops Marinade: 3 tbsp brown sugar 2 tbsp fish sauce 2 tbsp soy sauce 4 tbsp of cooking oil 2 tbsp garlic 6 tbsp of mined lemongrass 2 tbsp minced shallots. Preparation: Step 1: Mix all ingredients until sugar has dissolved. Pour marinade over pork chops for at least 3 hours.

Step 2: Pan Fry on medium heat until pork reads 145 degrees. You can also grill, bake in oven or in air fryer at 400 degrees.

Step 3: Reduce the leftover marinade in a pan and pour over pork chops before serving with rice.

Step 4: Top w/ fresh mint, cilantro, cucumber and diced tomatoes.