Vietnamese Lemongrass Pork Bowl | Marion's Kitchen
20 min·Vietnamese
Vietnamese Lemongrass Pork Bowl | Marion's Kitchen
Ingredients
Pork Mixture
- 500g (1 lb) pork mince
- 1 lemongrass stalk, bruised and white part finely chopped
- 2 tbsp vegetable oil
- 1 small onion, finely sliced
- 2 large mild chillies (or capsicum/bell peppers), finely sliced
- 3 garlic cloves, finely chopped
- 2 tbsp brown sugar
- 2 tbsp fish sauce
- 1 tsp sweet dark soy sauce
- 1 tsp corn flour (cornstarch) mixed with 1 tsp water
- ¼ tsp ground pepper.
Garnish
- 1 birds' eye chilli, finely sliced
- 2 tbsp roughly chopped coriander (cilantro) to serve (optional)
- steamed rice to serve
Instructions
5 steps
- 1
Heat 1 tablespoon of the vegetable oil in a wok or frying pan over high heat. Add the lemongrass, chilli and onion and stir-fry for 2 minutes. Then add the garlic.
2 min - 2
Move all the ingredients to the side of the pan and in the centre add the remaining 1 tablespoon of oil. Add the pork and stir-fry for 2 minutes or until almost cooked.
2 min - 3
Add the sugar, fish sauce and sweet dark soy sauce. Simmer for 3-4 minutes or until the liquid has almost all evaporated.
4 min - 4
Stir through the corn flour mixture. Season with pepper.
0 - 5
Remove from heat. Divide among serving bowls of rice and top with chilli and coriander.
0
Progress
0 / 5 steps
