Lemongrass and honey grilled pork chops (Sườn nướng)

1. Pound the pork chops to 1 cm thick and nick the membrane around the edge in a few places so they don't curl as they cook.

2. Pound the soft part of the lemongrass, the garlic and the shallots to a paste in a mortar or processor, then mix with the fish sauce, honey, sugar, pepper and oil.

3. Rub the marinade well into the meat and marinate in the fridge for at least 1 hour, or overnight.

4. Cook on a hot grill, over charcoal or in a griddle pan for 4-5 minutes per side until the edges caramelise and char slightly and the meat is cooked through.

5. Meanwhile slice the spring onions, pour over hot oil from a small pan and spoon over the pork.

6. Serve with sliced cucumber, tomato and a chilli fish sauce dip, with broken rice or jasmine rice.

Tip: A fragrant classic of Vietnamese street grills; the honey and sugar burn easily, so cook over medium-hot coals and keep an eye on it. Don't pour leftover marinade over the cooking meat.