5-Ingredient Vietnamese Lemongrass Pork

Ingredients

• id: pork_fillet metric: 600g imperial: 1.3 lb name: pork fillet, sliced into thin strips

• id: lemongrass_stalks metric: 3 stalks imperial: 3 stalks name: fresh lemongrass, finely minced

• id: fish_sauce metric: 3 tbsp imperial: 3 tbsp name: Vietnamese fish sauce

• id: palm_sugar metric: 2 tbsp imperial: 2 tbsp name: palm sugar (or brown sugar)

• id: vegetable_oil metric: 30ml imperial: 2 tbsp name: neutral vegetable oil

Instructions

1. Slice the {pork_fillet} into thin strips against the grain, about 5mm thick. This ensures tender, easy-to-eat pieces that cook quickly and evenly.

2. Prepare the {lemongrass_stalks} by removing the tough outer layers and finely mincing the tender white and light green parts. The lemongrass should be almost paste-like for maximum flavour release.

3. In a bowl, combine the pork strips with half the minced lemongrass, 1 tablespoon {fish_sauce}, and 1 tablespoon {palm_sugar}. Marinate for 15 minutes to infuse the meat with flavour.

4. Heat the {vegetable_oil} in a large wok or skillet over high heat until smoking. Add the marinated pork and stir-fry for 3-4 minutes until just cooked through and lightly caramelised.

5. Add the remaining lemongrass, fish sauce, and palm sugar to the pan. Stir-fry for another 2-3 minutes until the sauce reduces and coats the pork with a glossy glaze.

6. Remove from heat immediately to prevent overcooking. The pork should be tender, aromatic, and have a beautiful golden-brown colour with intense lemongrass fragrance.

Tips

Lemongrass Preparation: Use only the tender parts of the lemongrass. Bruise the stalks with a knife back before mincing to release more oils and flavour.

Pork Cut Alternatives: Pork shoulder or even chicken thighs can be substituted, though cooking times may vary slightly.

Sugar Substitution: Palm sugar provides authentic flavour, but brown sugar or even white sugar work in a pinch. Start with less and adjust to taste.

High Heat Cooking: The key to this dish is very high heat and quick cooking to create caramelisation while keeping the pork tender.

Fish Sauce Quality: Use a good-quality Vietnamese fish sauce for the most authentic flavour. The brand makes a significant difference.

Serving Suggestions: Serve over steamed jasmine rice with fresh herbs like mint and coriander, cucumber slices, and a squeeze of lime. Perfect with Vietnamese pickled vegetables on the side.