The PERFECT Vietnamese Bone In Pork Chops made in the Sous Vide

Thick cut sous vide Vietnamese pork chops. So Vietnamese pork chop is one of the dishes that we usually get at a Vietnamese restaurant when we don't feel like noodles Which is never really the case. That's it is for me. It's just I always get the pork chops Okay, fine. Most of the time it is really thin and it's grilled and it's really delicious But what I find what I really like is that I like my pork chop nice and thick with a good char Juicy and succulent and a little more meaty. That's why we're trying to do that today But if you like the thin version I think you should probably just do it the regular way on the grill because doing on the sous vide will take a lot longer Than it takes and the results will probably be about the same But if you want to try the thick version sous vide will give you the best texture and the best tenderness First if you're new to kind of cooking we do sous vide experiments and recipes here So hit that subscribe button and the notification bell so, you know when our latest videos come out We've been to vietnam before and we find that a lot of the flavors for the meats and things like that They use a lot of lemongrass for a marinating and other than that, they use a lot of different type of herbs I don't even know what the names are But generally we find that the food is very um fresh very light. The thing is that I found a food I guess an ingredient that I just cannot eat. I'm i'm usually pretty open. Yeah, and those of you that know comment She's very adventurous and will eat anything. One of the first meals i've had in vietnam is called Ben siu, sorry i'm like butchering this Anyway, vietnamese egg crepe. It was beautiful. It was like really big It was like probably like this big and inside there was like pork shrimp so many different wraps I've never seen before some lettuce and you just roll it up and then you eat it. I was really enjoying it then after a while, I just like bit into this taste and i'm like What is this? I open it up dissected my food in the restaurant and I opened my phone Oh, it's so polite right and then just like just look search of vietnamese herbs and just start looking the thing that sounded the worst Was called fish mint this herb Tasted like fish not like the you know, fresh sushi sashimi type of fish the fish that's been like sitting around for a while Stinky fish No, no fish sauce actually smells good. Does it I remember we spilled it in our car. Yeah Okay, that was not good fine. Some things like smells bad and tastes good. Okay, but fish mint tastes bad and smell bad Maybe it's just me so if you guys have tried it before and you like it or like you Whatever you use it like let me know so we're gonna do everything in our food processor We're gonna just dump it all in put our lemongrass We have a little bit of garlic A little garlic a couple of shallots. Oopsies a couple of shallots and brown sugar white pepper followed by some See that that's a different type of smell that's not like the fish sauce That that actually smells. Okay Oh one more thing to note is that we're not using any salt in this recipe because yeah, we're using fish sauce We're using soy sauce. Yeah, that is already really salty so we don't need to add additional salt. So this is soy sauce And the last thing is some shaoxing wine It's actually pretty good fold it over nicely and then put our chops in one Two, I don't want all of this grassy stuff in there So i'm actually going to put it through the strainer into the strainer Close it up And then put in the rest of the marinade We're going to marinate this for at least one hour and up to overnight So what's vietnamese food without some pickled carrots and daikon I don't know What is it? So we have our daikons about equal parts in daikons and carrots. We're going to use our mandolin I'm, not brave enough to just use my hand. So i'm going to use these things. You should probably don't do that I've seen too many like reality tv shows master chef would like to have their fingers just dangling around. I'm like, yeah, no Okay, stop eating all of our props Okay, so salt sugar And you rub it all in until it dissolves what? Until it dissolves. Yes. That's how the flavor gets in you'll be here a while. Yep Oh, yeah, it's dissolving now is drying out all the moisture Next step is to pour in the rice wine vinegar The water And this can be actually used immediately or you can pack them into mason jars and use it whenever Yep, we're going to use it pretty soon. So what I will do Is cover it with a piece of paper towel So we'll set this aside And the dipping sauce no charm Sorry if i'm saying it wrong But I love this stuff. I can probably drink that entire bowl We can try And hot water Mix until it dissolves I don't know why we don't make it more often you can douse that with anything I don't know. The only thing is that I feel like my breath tastes really bad afterwards. Yeah, who cares about your breath? We just stay home Don't talk to each other Lime juice And fish sauce Minced garlic If you want to add some extra spice we have some bird's eye chili All right, mix it well and that's it super simple Don't talk to me anymore So good It's pretty good It looks too much like a steak. Yeah, but that's how we like it. So Can I yes, please okay Oh, yeah Yeah, I think it's a perfect medium. Can I just dip it in? Yeah, why not? It's a dipping sauce Very tender Oh, yeah, see we grilled it really hot and fast. There's no gray just pink and perfect crust I would I much more prefer This type of thickness Than the thin one because sometimes when you eat the thin one, you're like, oh, that's it. It tastes good Yes, the taste is there but then you want that texture you want that bite you want all the meat This thickness is perfect for me All right. Well, that's all guys. I mean It looks good. It tastes good Don't forget to subscribe I shouldn't talk with my mouth full But I think it's time for us to eat It needs to go on everything okay, it's on everything No for the the pork needs more dip, right