Vietnamese Sticky Lemongrass Pork
Vietnamese sticky lemongrass pork is a delicious dish typically made by marinating pork with lemongrass, garlic, soy sauce, and other flavorful ingredients, then grilling or pan-frying until caramelized. Serve it with rice or noodles for a tasty meal!
The dish relies on a flavorful marinade featuring lemongrass, a key ingredient in Vietnamese cuisine known for its citrusy aroma and taste.
While pork is commonly used, the dish can also be prepared with chicken or beef, showcasing the flexibility of Vietnamese cuisine. The marinade typically combines sweet, savory, and umami flavors, often achieved through a blend of sugar, fish sauce, soy sauce, and garlic, creating a well-balanced taste. The sticky texture of the pork comes from the caramelization of sugars in the marinade during cooking. This not only adds sweetness but also contributes to the appealing glaze on the meat.
The dish is deeply rooted in Vietnamese culinary traditions, reflecting the country's emphasis on fresh, aromatic herbs and bold flavors.In Vietnam, you'll often find variations of this dish served as street food. Its popularity speaks to its widespread appeal among locals and visitors alike.
It's commonly served with rice or noodles and accompanied by fresh herbs, pickled vegetables, and nuoc cham sauce, creating a symphony of textures and tastes.
Many Vietnamese families have their own variations of this recipe, passed down through generations, adding a personal touch to the preparation. As Vietnamese cuisine gains popularity worldwide, the dish has become a favorite in many international kitchens, showcasing the global appeal of its unique flavors.
Sweet caramelized with a hint of lemongrass pork makes the meat taste extra special. Very fragrant and tasty dish. Unique way to serve mince meat. Enjoy.
- 1 Fresh Lemongrass
- 250 g Pork Mince (Or any other mince of your choice)
- 1 Red Onion
- 0.5 tsp Fresh coriander and mint mix
- 1 tbsp Fish sauce
- 15 g Fresh Root Ginger
- 2 tbsp Roasted Peanuts
- 100 g Basmati Rice
- 1 Courgette
- 1 tsp Ground tumeric
- 1 tsp Black sesame seeds
- 1 Carrot
- 1 tsp Chilli paste
- 1 tbsp Rice vinegar
- 1 tsp Olive oil
- 1 tbsp Sugar
- Oil for frying
Boil a kettle, then peel lengths of courgette until you end up with a pile of courgette ribbons.
Combine the ground turmeric with a generous pinch of salt, 1 tbsp sugar and 50 ml boiled water in a heatproof bowl.
Stir until the sugar has dissolved.
Add rice vinegar and courgette ribbons and set aside until serving.Bash the lemongrass with a rolling pin, cut it down the middle length ways, remove the tough outer layers (keep them for later) and chop the softer inner stem finely
Add the basmanti rice, outer lemongrass layers and 250ml cold water to a pot with a lid and bring to the boil over high heat.
Once boiling, reduce the heat to very low and cook, covered, for 10-15 min or until the rice is cooked.
When cooked, remove from the heat and keep covered until serving.Meanwhile, peel (scrape the skin off with a teaspoon) and finely chop (or grate) the ginger.
Peel and finely slice red onion.Heat a large, wide-based pan with a drizzle of vegetable oil over a medium heat.
Once hot, add 3/4 of the sliced red onion (if you don't like raw onion add it all here) and cook for 3-4 min.Add the pork mince to the onion and increase the heat to high.
Cook for 5-7 minutes or until beginning to crisp, breaking it up with a wooden spoon as you go.
Once crisp, add the fish sauce and chilli paste and cook for another 2-3 min or until everything is browned and sticky.In a meantime grate carrot.
Strip the mint leaves from their stems and chop finely.
Chop the coriander finely including the stalks.
Bash the peanuts with a rolling pin.Add the bashed peanuts, chopped ginger and lemongrass to the pan and cook for 1 min or until fragrant.
Next add some chopped mint and coriander to the pork and stir through and set the pan aside.When rice is cooked remove the lemongrass outer layers from the rice and discard.
Fluff the rice with a fork and stir the black sesame seeds through.Add the grated carrot and remaining sliced red onion to a bowl with a drizzle of olive oil and a pinch of salt.
Drain the courgetter from the pickling liquid.Serve the sticky vietnamese pork over the black sesame rice with the pickled courgette and carrot salad to the side.
Servings 2
- Amount Per Serving
- Calories 379kcal
- % Daily Value *
- Total Fat 17.5g27%
- Saturated Fat 2.2g12%
- Sodium 931mg39%
- Potassium 696mg20%
- Total Carbohydrate 44.8g15%
- Dietary Fiber 7.4g30%
- Sugars 16.4g
- Protein 8.7g18%
- Calcium 6 mg
- Iron 16 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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