Vietnamese Sticky Lemongrass Pork

Category

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.

 

Yields2 Servings
Ingredients:
 1 fresh lemongrass
 250 g pork mince
 1 red onion
 ½ tsp fresh coriander and mint mix
 1 tbsp fish sauce
 15 g fresh root ginger
 2 tbsp roasted peanuts
 100 g basmanti rice
 1 courgette
 1 tsp ground tumeric
 1 tsp black sesame seeds
 1 carrot
 1 tsp chilli paste
 4 tbsp rice vinegar
 1 tsp olive oil
 1 tbsp sugar
 1 tbsp oil for frying
Directions:
1

Boil a kettle, then peel lengths of courgette until you end up with a pile of courgette ribbons.

2

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.

3

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

4

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.
Start Timer: 10 Minutes
When cooked, remove from the heat and keep covered until serving.

Meat frying:
5

Meanwhile, peel (scrape the skin off with a teaspoon) and finely chop (or grate) the ginger.
Peel and finely slice red onion.

6

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.

7

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.

8

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.

9

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.

Meal assembly
10

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.

11

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.

12

Serve the sticky vietnamese pork over the black sesame rice with the pickled courgette and carrot salad to the side.

 

Ingredients

Ingredients:
 1 fresh lemongrass
 250 g pork mince
 1 red onion
 ½ tsp fresh coriander and mint mix
 1 tbsp fish sauce
 15 g fresh root ginger
 2 tbsp roasted peanuts
 100 g basmanti rice
 1 courgette
 1 tsp ground tumeric
 1 tsp black sesame seeds
 1 carrot
 1 tsp chilli paste
 4 tbsp rice vinegar
 1 tsp olive oil
 1 tbsp sugar
 1 tbsp oil for frying

Directions

Directions:
1

Boil a kettle, then peel lengths of courgette until you end up with a pile of courgette ribbons.

2

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.

3

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

4

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.
Start Timer: 10 Minutes
When cooked, remove from the heat and keep covered until serving.

Meat frying:
5

Meanwhile, peel (scrape the skin off with a teaspoon) and finely chop (or grate) the ginger.
Peel and finely slice red onion.

6

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.

7

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.

8

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.

9

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.

Meal assembly
10

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.

11

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.

12

Serve the sticky vietnamese pork over the black sesame rice with the pickled courgette and carrot salad to the side.

Vietnamese Sticky Lemongrass Pork
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Nosoup4u

I tried it today. Not sure it’s a real Vietnamese recipe but it sure is good!

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