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Air fryer Vietnamese pork chops with a caramelized marinade, juicy center, and bold savory flavor
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Air Fryer Vietnamese Pork Chops - Fast, Flavorful, and Crispy

Prep Time10 minutes
Cook Time12 minutes
Total Time22 minutes
Servings: 4 servings

Ingredients

  • 4 bone-in pork chops, about 1/2 to 3/4 inch thick (shoulder or rib chops work well)
  • 3 tablespoons fish sauce (preferably a good-quality Vietnamese brand)
  • 2 tablespoons soy sauce
  • 2 tablespoons brown sugar (or palm sugar)
  • 1 tablespoon honey (for extra caramelization)
  • 1 tablespoon neutral oil (canola or avocado)
  • 2 cloves garlic, minced
  • 1 small shallot, finely minced
  • 1–2 stalks lemongrass, tender inner part finely minced (or 1 tablespoon lemongrass paste)
  • 1 teaspoon ground black pepper
  • 1/2 teaspoon five-spice powder (optional but excellent)
  • 1 tablespoon lime juice (or rice vinegar)
  • 1 teaspoon sesame oil (optional, for aroma)
  • 1 tablespoon water (to loosen the marinade if needed)
  • Cooking spray for the air fryer basket
  • Steamed jasmine or broken rice (cơm tấm)
  • Cucumber slices, tomato wedges, and fresh herbs (cilantro, mint)
  • Quick pickles (carrot and daikon)
  • Fried egg on top
  • Nuoc cham dipping sauce (fish sauce, lime, sugar, water, garlic, chili)

Instructions

  • Prep the chops: Pat pork chops dry. Use a fork to lightly prick both sides. This helps the marinade soak in.
  • Make the marinade: In a bowl, mix fish sauce, soy sauce, brown sugar, honey, oil, garlic, shallot, lemongrass, black pepper, five-spice (if using), lime juice, sesame oil, and water. Stir until sugar dissolves.
  • Marinate: Add chops to a zip-top bag or shallow dish and pour in the marinade. Coat evenly. Marinate at least 1 hour in the fridge, ideally 4–12 hours. Flip once halfway.
  • Preheat the air fryer: Set to 400°F (200°C) for 3–5 minutes. Lightly spray the basket with oil to prevent sticking.
  • Drain excess marinade: Let extra marinade drip off to avoid smoking. You can pat lightly with a paper towel. Reserve a tablespoon of the marinade (not touching raw meat) to brush midway for extra gloss, or make a fresh brushing sauce.
  • Air fry the first side: Place chops in a single layer with space around each one. Cook at 400°F (200°C) for 6–8 minutes, depending on thickness.
  • Flip and finish: Flip, brush with a bit of fresh marinade or honey-water mix (1:1), and cook another 5–7 minutes, until the edges caramelize and internal temp reaches 145°F (63°C).
  • Rest: Transfer to a plate and rest for 5 minutes. This keeps the juices in.
  • Serve: Plate over rice with cucumbers, herbs, and pickles. Add a fried egg if you like. Drizzle with a little nuoc cham for brightness.