Grilled Lemon Grass Pork Chop With Steam Egg Loaf On Broken Rice | Easy Peesy Cooking With Me | Skillshare

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Grilled Lemon Grass Pork Chop With Steam Egg Loaf On Broken Rice

teacher avatar Easy Peesy Cooking With Me, Quality over Quantity...Let's Cook!

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Taught by industry leaders & working professionals
Topics include illustration, design, photography, and more

Lessons in This Class

7 Lessons (33m)
    • 1. Introduction

    • 2. Broken Rice

    • 3. Dipping Sauce

    • 4. Steam Eggloaf

    • 5. Cooking Pork Chop

    • 6. Plating And Garnishes

    • 7. Final Thoughts

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About This Class


My Family and I love Vietnamese cuisine especially my husband. He is from Vietnam and we've gotten a chance to travel there a few times. In Vietnam, it's the grilled lemongrass pork chop that they strategically cook on small charcoal grill near in front of the restaurant to lure customers in. As you walk by, you can't help but to go in and order everything on the menu. 

This is my family gathering favorites and everyone always request to have this as the main dish. I just love the smell of lemongrass at home. I usually marinate more pork chops the night before and grill or pan fry them the next morning. They are freezer friendly too. 

Pork chops are very tricky to cook especially when you get the lean chops, it dries out quickly. Here are a few tips I do to keep pork chops moist and tender. Always buy bone in pork chops, which provides moisture and tons of flavor. If you have your own butcher that you often go to, request for thin cuts no more than 1/3 inch thick. If you just get them at the store and it's thicker than that, flatten it with a mallet. Most importantly, do not overcook, with thin cuts of pork chops, you'll only need 4-6 minutes on each side. You have to stay and watch because it can burn very quickly.  Cook on  Medium high heat for pan fry and grill. Lastly, when your about to serve. Drizzle some scallion oil to keep them from drying out and it gives a wonderful aroma. 

In this Class you'll learn how to

  • Pick the right pork chop and marinade
  • Steam the delicious egg loaf
  • Vietnamese style broken rice
  • Dipping sauce, family recipe 
  • Fried scallion in oil & garnishes
  • Plating every together

There's lots to learn but don't worry. My classes are made very simple and easy to follow. 

Let's Starting Cooking!

Meet Your Teacher

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Easy Peesy Cooking With Me

Quality over Quantity...Let's Cook!


Hello, My name is Sandy or you can call me Mama. That's what my 2 little girls call me when they're hungry! Welcome, first I would like to introduce myself. I'm a mother of 2 beautiful little girls Mimi and Coco. They are the most fun loving and very energetic girls you'll ever meet. They love to eat, dance and swim all day long. I'm not a professional cook but I've been cooking all my life, thanks to my parents. They own a Chinese buffet restaurant and I got a chance to learn some of the most delicious recipes which I'll be sharing with you here! I'm constantly learning, trying to better myself and pass along my success along the way. I'm a huge believer of Quality over Quantity, in life and with my food. So please join me, discover delicious recipes and let's cook!

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1. Introduction: everybody Welcome to my class. I have a very special trip to show you. Today will be making lemongrass grilled pork chop with Steve a love on a bed of enemy style . Broken rice also on the side. You will have the traditional no mom, which is the enemy's south dipping sauce. I want to make this fish. My whole house smells like lemon grass, so it's very delightful. Very, very hungry. Especially my girls. They love pork chop. I know it sounds like there's a lot in this in this course, but just follow along my classes here. My course here I would make it very simple and easy to follow. So it's very easy step by step. If you follow every separation, you make the best of enemies. Okay, so this last show you how to prep the pork chop show you how to make it marinate Show you how to do the broken rice Show you that the different brands of the broken rice and the friends I've use And for the globe it's super easy and very tasty. And that's for the month, the dipping sauce family secret recipe. Okay, so in this class, I've told you about the girl Lemongrass pork chop. There's two ways of doing it, one that can grilling on the BBQ. And the 2nd 1 is, if you don't have time to do it on the barbecue, you can also go that on the pad. So in this class I will show you both ways of doing it. OK, so please follow have lost to show you and don't where it sounds like there's a lot, but my classes each class that I'm doing for this tutorial is gonna be very easy and very simple to follow. So follow along and let's start cookie. 2. Broken Rice: we owe you a bit about the broken race. It's essentially broken grains of rice left over from a traditional drying and milling process. It looks very similar to normal rice on Lee, the grains air broken into smaller pieces. So hence the name broken rice and Vietnamese is called Gundam. And that is what, Ah, lot of the enemy's restaurants or when you travel to fit nap. This is where they served with the Vietnamese, per chop. And if you can't find any, you're welcome to use regular rice. I'm gonna cook mine in a rice cooker. So first off you start with 2.5 cup of broken race. You rinse the race. How you would make your normal steam raise rents a tell the water is clear, and you add one and 1/4 cup of water and let it cook in the race cooker. Its gentle long should take about 10 minutes. This is a 4 to 5 serving size. After the race is done, opened the lid and stare a little bit, given a little taste test. If you think that is to to dry and a little bit of water inside mixing up, close the lid and it should be good. Okay, that's it. See you in the next video 3. Dipping Sauce: way start. I just want to talk to you a little bit about this dipping sauce, which in Vietnamese is called no mom for different dishes. There are slight variations on Newt, Mom, but I will. She use this as the base recipe that works great for most things. You can adjust it to your own taste if needed, depending on what is pairing with getting the hang of making this Vietnamese dipping sauce . No, Mom is very important. Step to making your cuisine perfect. Since it's just about everywhere and enemies, Cooking is simply referred to us just dipping sauce. I normally make a big batch and story in the Mason jar and leave it in the fridge. It can be good for a long time, especially when I make enemies Sprinkles for my family. You were learned that in my next class get a small pot and we're gonna add the sugar. First. It's 1.5 tablespoon, so we're gonna do three scoops of 1.5 tablespoon of sugar. Next we're gonna at the new mom, which is the dipping sauce here is to that. I'm showing you the one with the three crap is the one that I'm using right now, and it's the premium kind. The other one is a script kind. That one is easier to find, So either one of those is good and we're gonna add 1.5 tablespoon of the fish sauce. We're gonna do four for scoops. So four of 1.5 tablespoon of the fish sauce nets We're going to bring it to the stove and turn on the heat. We're gonna cook this so the sugar will melt in with the fish sauce. I'm having this on high heat and stirring it all the time. You don't want to leave a stick in there because the sugar will burn and stick to the bottom so you don't want that. You want to have it on high heat, cook it, melt the sugar and mix it well with the fish sauce. So you just keep stirring it until it starts to boil and then you can turn the heat off. Keep stirring Hey, and then just turn it off. Set aside. Grab a bowl and part into the bowl. Slowly pour it into the bowl. Okay, so set aside and let it cool down for a little bit. While that is cooling down cools down a little bit. I will act to third cups of water and mix it together. Next is using the same 1.5 tablespoon. I want that to 1.5 tablespoon of vinegar and it's just white vinegar. Mix it together. Okay, so this is the base one that so this is the base sauce. Um, I like it. I tend to like it a little bit more spicier, So I like to cut up some Thai chili peppers and added into it. You don't have to, but I like mine just a little bit of with kick so you can cut up some chili pepper, and then I would cut up two little pieces of lemon and squeeze the juice in there. If you like it a little bit more sour. You're welcome to add more and lemon juice, but I like it evenly sweet and sour. So just 22 is good for me. So stir it, Mexico. It's pretty much ready to go. But before I do that, I like I'd like to do this ahead of time so I can put it in the fridge and keep it nice and cold. When your meal is ready, it's really hot. So if you have this amazing cold sauce to pour on top, it just it tastes a lot better. Okay, so this is the Vietnamese dipping sauce note, Mom seeing the next class. 4. Steam Eggloaf: way Before we start, I would like to talk to you a little bit about the enemy's steam. Eight loaf. When it comes to actually making this, there's not a lot of skills. Are complicated prep work needed? In fact, I would say that if you're new or to have enemies, cooking are even just cooking. In general, this is a great recipe to get started with, as has got a lot of big bull, distinctive flavors and comes together very easily. You can also take a few different approaches to cooking this meat loaf. But steaming is the traditional way, so let's follow law and get started. Let's start off by showing you all the ingredients that's in this recipe. First we have the ground pork I use half in half, not extra lean. Just the normal ground part eggs, diced up white onions and fish sauce would air mushrooms. I'll tell you a little bit about what ear mushroom, one of those ingredients that a lot of people aren't familiar and might seem a little intimidating at first but are actually very easy to work with and goes well with the rest of the ingredients. It comes and dry, so you need to soak it in water for about 10 minutes till soft in. If you can't find any of it in the Asian supermarket, you can substitute with shredded carrots at more of the monk bean noodles, green onions and we've got here sugar, salt and black pepper thistles theme among bean noodles. Mundane noodles are also known. Ask last noodles or being threat noodles. He can easily be found in the noodles I off from the Asian supermarket. The package comes in the dry noodles. You also have to soak in the water, tell it's nice and soft. Get a big bowl at the ground park. So that's about £1 of ground pork regular, and this is 1/4 cup of right onion, diced three tablespoons of the wood ear mushrooms. And, as I mentioned before, if there's no wood ear mushrooms, ian at shredded carrots, at 2.5 tablespoon of fish sauce next and and one tablespoon of sugar, one tablespoon of girl pepper and one teaspoon of salt. When you add in the among being noodles, make sure that it's nice and soft. Then I would use a pair of scissors and start cutting it just cut up really, really small, so it's easier to mix. Add in three whole eggs and to a whites saved the 28 yolks on the side to Duthie Ache glaze later. So just this. So just at three whole eggs and 28 whites and save the 28 yolks. Mix well together. Make sure that everything is mixed thoroughly. Use the specialists easy to mix with if you have a dish depending on the thickness. I think mine was about four inch sick, 3 to 4 inches sick. So depending on how thick you want it, I like my Anglo flipped nice and thick. So I poured into my dish and use my special A to even it out ones is even out. Set aside. Now let's prep the place theme to a yoke that you have set aside earlier on half a teaspoon of fish sauce and one tablespoon of water and one spring. Mix well and set aside. I have my pot hair ready. It's it's a steam pot is this is actually a three layer steam pot that I have, so I have my pot with lesson about half a pot of water ready, Turn on the heat and brother water once has come to a boil. I place my my meatloaf dish inside. This'll spot that I have is actually a three layer steam pot. You can get this at any Asian supermarket, but the steamer is very handy and it's healthy. And I were in the future. Show you a lot more steamed dishes, so it's a good investment for your health. Cover the lid, and this should steam for about half a Nower. About 20 minutes in, I would go check to double check. I would use a chopstick and poke a hole, say, poke a hole, and if you see like pinkish liquid coming out means is not ready yet. But if you see clear juice coming out, means is it's ready. Paint juice coming out. It's not ready. I statement for another five minutes, Theo Glaze that you have prepped earlier and put aside once the Anglo vis ready. Then you will pour the A clings overtop. Once you put a glaze, close the lid, turn off the heat and just set aside and let it slow. Slowly. Steam in with the hot water. It keeps hot. Pretty paying long after a while. Okay? And this is the final product. This is what it looks like after enemies. 1008 off goes perfectly with the perch up, broken race and the dipping sauce. No, Mom. Okay. See, in the next class. 5. Cooking Pork Chop: grand lemongrass Pork chop is one of my favorite thing. T. When I traveled to Vietnam or when I'm going to a Vietnamese restaurant, you can once you step inside, you can smell the lemongrass for Moammar right away, and I always order that the grill lemongrass pork chop is succulent, tender, juicy with mouthwatering lemongrass marinade. It goes perfectly well with either rice or noodles. I love making this lemongrass pork chop at home, especially when we're having a barbecue party. It's a really fun recipe to try, so if you have left over, ted it up and stir fry with your favorite vegetables. I can't wait to cook this. Kate. Let's start. I would like to start by showing new Be cut that I got for the par chop. I love having a bone in part shop because is a lot juicier, and when you get the part shop by having a little bit of fat in there like a little bit founder. But if you don't that's fine. The lean ones you can get the lean one to personal preference. I like my with a little bit fat, so it's a little bit more juicier in here. I have some lean ones, and I have some that's half and half a little bit of fat. I normally go to the butcher shop and get the whole rack, and they would slice it up thinly. For me, it's just faster to cook with and easier to marinade. One. After you finish washing the part chuck and let it dry, have them individually placed on the cutting bart with Saran. Wrap over it using mallet, then just pounded a few times on each side just to loosen up the meat. And when you cook it, it doesn't get too tough. Just softens up the meat a lot more. It's I could work out for your head here. I'll show you the marinade way. Have sugar, just the regular white sugar lemongrass finally chopped. I got mine from the Vietnamese supermarket in the frozen aisle. They have that Ernie. They already have that Minster for you and packaged in the frozen I'll. I like using that because it's a lot of work. When you're trying to cut it, try to cut it up yourself. It's freezer friendly, so you can keep it for a long time in your freezer and take it out whenever you need it. This is the fresh one that I got to. Normally, The color is a lot more green but headed for a few days already. So that's why I started to try out. When it starts to dry up, it turns to the really light color. Here. Fish sauce have blood pepper, diced up garlic and the diced up tie Red chili pepper. It's optional. We can't eat spicy. You don't have to put it in, but I always like mine with a little kick. So half about. I have to tide chili pepper diced up. Get a big glass bowl. Plays all the pork chop inside 1/3 cup of sugar. Ah, 1/4 cup of fish sauce. About two tablespoon of diced up lemongrass are one stock off lemongrass, 1.5 tablespoon of minced garlic, 1/4 teaspoon of freshly ground pepper and one guy. Stup Thai chili pepper mixed well code and evenly. Once you finish coding it, put a saran wrap and put it in the fridge. You need to marinate friend these two hours before cooking. I normally would do it the night before, so it marinates overnight for more flavor. Once in a while, go to the fridge, ticket out and stir. It makes a little bit, so it coats the marinade evenly. When you're ready to cook, I will show you two ways. One is the pan fry. The other one is the barbecue. You want to put it on medium heat not too high, because it tends to burn quickly before you put the per chop in. Remember, I like to scrape off the excess lemongrass. You don't want to cook that with it because it burns. You don't want it to burn quickly. And when lemongrass is burned, it gives you that bitterness. Taste to it you don't want. That is like it's like fried garlic. You don't want toe burn the garlic because it gets really bitter and no one wants that. So place it on the pan and you only need to cook it for 45 minutes. That's how fast it is. Once you see both side turning golden brown like this, it's pretty much ready. Nice golden brown. OK, so it's ready. So that's the one that you would do when you cook with the pan. Thistle is the barbecue way. When I take it out on, like to mix it up a little bit, I like to mix up a little bit more. Scrape off the excess lemongrass, as you would do with the pan fry. You do the same for the barbecue. When you're cooking on the barbecue, you want the hate to be medium or between medium to high. Okay, you scrape off us. Muchas. You can like how you pan fried the part chop. You don't want to walk away with a barbecue, so you'll have to pretty much stay there and keep a close eye on it as it tends to burn fat , especially with the barbecue, the flame comes up when the juices dripping the flame comes up and it could burn. The your perch on very quickly happened to me many times, so you have to stay there and keep a close eye on it. Once you see that is starting to turn golden brow, it's pretty close to done. It only takes about 4 to 5 minutes on age sign so you can see the nice char grilling marks . Love seeing the grilling marks on my pork chops, a nice golden brown color. This should be done once is ready to come out this shit up and set aside. I will show you how to play everything altogether in the next video. 6. Plating And Garnishes: I think in this video I will show you how to plate everything together. I will also show you how to put up all the garnishes and make the scallion oil. The scallion oil is unlike any herb infused oil. For this one. We're just using green onions. When you cook the green onions in the hot oil, it gives it a powerful and a romantic cooking that is versatile and perfect for this dish. Start by using a heat up a small pot to high heat. Drizzle about two tablespoons of oil and add one cup off green onions. You want a cookie told that it turns a little bit of brownish color once it's done, turned on the heat and pour into a bowl and set aside. Next, let's start cutting up the vegetables for the garnish. For the vegetables that I'm using for this dish, I'm gonna be using tomatoes and cucumber for tomatoes. Were just using three small tomatoes cut in slices. As for the cucumber, you don't have to peel it. My daughters Onley. Eat it when it's peeled, so better than nothing. Pew the cucumbers, your choice and slice it up. I use one cucumber. So now let's start planning everything together. I would pour the rice over first, then put the chop over the rice, slice up the steam ache loaf and plays the garnishes on the side. Finally, you want to be very generous on the's scallion oil. It makes this dish taste 10 times better. And don't forget lastly note. Mom, the new mom that I have showed you in the other video taken out from the fridge, Put on the table when you're serving with everybody. So before they eat, they will drizzle some new mom on the over the plate and bona petite. There you have it. I hope you enjoy this meal. Let me know how it goes. Post up your work. OK, I will see you in the next tutorials. 7. Final Thoughts: Okay, so they have it. That is my take on the traditional enemies. Lemongrass grilled pork chop with Steve A globe on a bed of broken on the bed of broken rice. Isn't that easy and delicious. Look at my doctors. See how happy they are when they're eating it anyways. So just something cue points that I just want to remind you when you pick the pork chop. When you pick the pork chop, it's best to pick the boat because then you're just here. But if you're on the healthier side and you want to be on the healthier side, that's having the lean pork chop works perfectly fine. So that's where the purchase and for the book and monies, if you don't if you can't find the broken rice most most of the time, when I got a bonus, I just go to Asians for markets in the rice I'll normally they would have that, but if you can't find any, you can use the regular price. It's also very good to and for the steam. Eight. Move depending on the size of the dish or the thickness of the dish, every habit, yet maybe have a smaller dish than the cooking time would be less. But if you have a bigger dish, so tweet your meatloaf thicker than the cooking time will be longer for you to check it. Just use a chopstick or anything. Just look in the center after, like 15 20 minutes. If this Claire juice coming up means this cup, but you see a little bit of red or pinkish color than that still needs a little bit more time. Okay, so just put it to steam it for another 55 minutes or so. Should be good. Onda. Once you check that, there's no pink painters coming up, then Porta glaze over. Cover the lid I normally would do isjust poor the glaze over couple lip time on my stools and just let it sit there until I'm ready to eat. But normally I would. The ignoble normally would take long, so I wouldn't company look first. Before I cooked the before I cooked the pork chop. So remember when you do it always seemed a little first and then go in grilled or pan fried your your pork chop. Okay, as for the noble, the dipping sauce, if you like a spice here like me. I would put more chili peppers in there if you don't like. If you don't like spicy, they it's okay to not put any of that. And they're also, but I like it really spice, so I don't normally put like a through it for chili peppers in there. You'd like it a little bit more sweet than you know to take home. Like it if you like a little bit more sweet than poor little bit more sugar, if you like. More sour than a low but more lemon juice in there, it's really all up to you. The rest, but I came up with is perfectly how I like it. So if you like it, then it's that. But if you like it, little more spice, very a little bit more, a little more sour to get the way you like it. OK, go back with the pork chop. Actually, the most important thing is like because the purchase was married and sugar put the pork chop their scrape off the lemongrass because the levee breast tends to burn quickly, and then and then it gets sticky burns. But let's not get so before you could always scrape off the lemongrass, and I put on the pan on or on the grill and before you to put, and when you cook it on the grill, cook it on medium heat. Not high, because it can burn really fast and you always have to keep an eye on it. It has intends to burn. It tends to go pretty fast, especially when you have a thin slice cut. It only takes like 45 minutes for five minutes on each side. Okay, so just give it calls. I don't let it burn because it happened to me before just was doing something. I come back and it's like all black, like, really, really witnesses on that. Let's keep in mind when you doing the pork chop the meat loaf because those two are the star of the show. That's where the rising at broken rice or regular price is fine. Electric Mind you please give this a try. Take a picture. Put it up. Show to me. I would love to see you where based, check out my other yummy, delicious universities and that's all cook together. It's very easy peasy. Okay, so see you guys like