Direct answer: Cook pork with lemongrass, garlic, fish sauce and a little sugar until browned, then serve over rice with cucumber, carrot and lime.
This Vietnamese-inspired lemongrass pork bowl is bright, savoury and simple enough for a weeknight. Minced or sliced pork is flavoured with lemongrass, garlic, fish sauce and lime, then served with crunchy vegetables.
Serves 2 to 4, depending on sides. Time: about 20 to 40 minutes.
Ingredients
- 300g pork mince or thin pork strips
- 1 tbsp oil
- 1 stalk lemongrass, finely chopped, or 1 tbsp lemongrass paste
- 2 garlic cloves, minced
- 1 tbsp fish sauce
- 1 tsp soy sauce
- 1 tsp sugar
- 1 lime
- Cooked rice, to serve
- Cucumber and grated carrot
- Mint or coriander, optional
Method
- Mix pork with lemongrass, garlic, fish sauce, soy sauce, sugar and half the lime juice.
- Heat the oil in a frying pan over a medium-high heat.
- Cook the pork for 6 to 8 minutes until browned and cooked through.
- Prepare bowls with hot rice, cucumber and grated carrot.
- Spoon the pork over the rice.
- Finish with more lime juice and herbs if using.
Notes
Lemongrass paste is convenient and works well. Pork needs enough heat to brown; if the pan fills with liquid, keep cooking until it evaporates. Add chilli if you want heat.
Storage: Cool leftovers quickly, keep them covered in the fridge, and eat within 2 days. Reheat until piping hot throughout, and do not reheat rice more than once.