Meal Manager
Vietnamese Lemongrass Pork

Vietnamese Lemongrass Pork

A bright, aromatic Vietnamese-style lemongrass pork stir-fry that’s quick to make and big on flavor—perfect for a weeknight dinner.
Serves: 4
Dinner
Meat
Prep: 15
Cook: 10
Quick & Easy
Stovetop
Cuisine: Vietnamese
Skill level:
N/A
726 kcalCalories
81 gCarbs
79 gNet Carbs
30 gProteins
31 gFats
2 gFibers
  • Make the marinade: In a bowl, combine finely minced lemongrass, crushed garlic, fish sauce, soy sauce, and sugar. Squeeze in the juice of half a lime and mix well.
    Garlic: 3 cloves
    Soy Sauce: 1 tbsp
    Lemongrass: 30 g
    Sugar: 2 tsp
    Lime: 0.5 limes
    Fish Sauce: 2 tbsp
  • Add the pork mince to the marinade and toss to coat. Let it sit for 10 minutes while you prep the remaining ingredients.
    Pork Mince: 500 g
  • Stir-fry: Heat oil in a large pan or wok over medium-high heat. Add the marinated pork and cook, breaking it up, until browned and slightly caramelized. Stir in sliced red chilli and cook 1 minute. Squeeze in the remaining half lime and toss.
    Vegetable Oil: 1 tbsp
    Lime: 0.5 limes
    Red Chilli: 1 chilli
  • Serve: Spoon the pork over cooked white rice (optional). Garnish with chopped spring onions and coriander.
    White Rice : 1.5 cups
    Coriander: 10 g
    Spring Onions: 4 spring onions
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