This super-easy rice bowl comes together in minutes, making it a great one to keep up your sleeve for those busy weeknights. For the best consistency, keep your pork bubbling away until you’ve reduced all the liquid down to a mere whisper.
Vietnamese Lemongrass Pork Bowl
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.
1 birds’ eye chilli, finely sliced
2 tbsp roughly chopped coriander (cilantro) to serve (optional)
- 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. 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. Add the sugar, fish sauce and sweet dark soy sauce. Simmer for 3-4 minutes or until the liquid has almost all evaporated. Stir through the corn flour mixture. Season with pepper. Remove from heat. Divide among serving bowls of rice and top with chilli and coriander.
