vietnamese pork

A quick and easy Vietnamese stir fry is a great option for a weekday dinner. This pork dish is SO flavourful! Ready in minutes too... learn how to pack in the flavour, Vietnamese style with my easy recipe.

Vietnamese Pork with Lemongrass &amp; Chilli

pork

peanut oil (or vegetable/canola etc.)

lemongrass

garlic (finely chopped)

Thai chillies (red

tbsp sugar

tbsp fish sauce

tbsp light soy sauce

tsp white pepper

Mix together the sugar, fish sauce, soy sauce and pepper with 3/4 cup of just boiled water. Stir until the sugar is dissolved then set aside.

Heat the oil in a wok until just hot. Drop in the garlic and stir briefly (20 seconds). Add the lemongrass and chilli and stir for 1-2 minutes.

Add the pork and stir fry for 1-2 minutes then pour in the sugar/fish sauce/soy sauce liquid.

Turn up the heat and simmer vigorously for 2-3 minutes until lightly caramalised. Remove from the heat and serve immediately.

Serve alongside freshly boiled Jasmine Rice or Vietnamese Broken Rice (see pic).

You can also serve a simple pickled salad of cucumber, scallions and tomato slices dressed with a combination of 1 tbsp fish sauce, 1 tsp sugar &amp; 2 tbsp rice vinegar.

Vietnamese Grilled Pork (Bún Thịt Nướng) is delicious, flavorful, and easy to make. It’s tender and juicy on the inside, and perfectly charred outside.

Vietnamese Grilled Pork

pounds pork pork

lemongrass,

shallots, roughly chopped

garlic

brown sugar

fish sauce

lime juice (juice from 1 lime)

vegetable oil

Cut the pork shoulder into 2-3 inch pieces, about 1/4 inch thick. Set aside in a large mixing bowl or Ziploc bag.

In a blender or food processor, add the remaining ingredients (lemongrass, shallots, garlic, brown sugar, fish sauce, lime juice, and vegetable oil). Mix for 1 minute until blended and smooth.

Pour the marinade over the pork and toss well to coat evenly. Cover the bowl with plastic cling wrap (or seal the ziploc bag). Refrigerate for at least 1 hour (or overnight for the best results).

Marinate the pork:

Preheat grill over medium high to 450F, about 6-8 minutes. Place the marinated pork spaced evenly apart on the grill and grill for 5-7 minutes on each side until nicely charred. The internal temperature for the pork should reach 150F as read on a meat thermometer.

Let the pork rest at room temperature for 5 minutes and serve.

To grill the pork:

You can also bake the pork in a 425F preheated oven for 16-18 minutes until golden brown, and the internal temperature for the pork reaches 150 F as read a meat thermometer. Optionally, turn the broiler on HI and broil for another 2-3 minutes until nicely charred on the edges. Keep a close eye on it though as things can burn quickly in the broiler.

Let the pork rest at room temperature for 5 minutes, then serve.

To bake the pork:

The perfect balance of sweet and savory with the amazing aroma of lemongrass, these pan-fried pork chops cook up quickly on the stove-top. Serve with steamed rice and a side of fresh vegetables for the perfect weeknight meal.

Vietnamese Pan-Fried Lemongrass Pork Chops (Suon Heo Chien Sa)

lbs bone-in pork chops (no more than ⅓ inch thick)

oyster sauce

chicken bouillon powder

sugar

black pepper

corn starch

Scallion oil

Marinate pork

In a large bowl, marinate pork chops with fish sauce, oyster sauce, chicken bouillon powder, sugar, black pepper, lemongrass, and garlic for at least 15 minutes or overnight in the fridge for best results.

Pan fry pork

Heat up a large skillet with enough vegetable oil to generously coat the bottom. Add pork chops and corn starch in a plastic bag or large bowl. Toss to evenly coat pork chops with corn starch then dust off excess. Pan fry for about 3-6 minutes per side depending on thickness. Work in batches to prevent overcrowding. Transfer pork chops to a plate lined with paper towels to drain off excess oil.

Garnish and serve

Brush with scallion oil for a beautiful finish and aroma. Serve with rice and your choice of side vegetables for a complete meal.

A 5 star recipe, Vicky! I marinated the pork chops and was busy with life for several days. Finally got around to frying them up last night for a quick family dinner with brown rice and steamed zucchini. The pork chops were perfectly seasoned with no added sauces needed and I received lots of compliments from the family.

This Vietnamese Caramelized Pork is a great mince pork stir fry recipe that you should try. It&#039;s so flavorful and can be done at your dinner table in less than 30 minutes. It&#039;s definitely tastier and faster than any Asian take-out.

Vietnamese Caramelized Pork Bowls

pork mince ((ground pork))

neutral oil ((divided)

ginger

red chili pepper

shallots ((lightly packed))

brown sugar ((or add more

Vietnamese fish sauce

lime

scallions

salt and black pepper ((to taste))

Heat 1½ tablespoons of oil in a large skillet over high heat. Add pork and cook undisturbed for 1 minute. Add a pinch of salt and black pepper then cook for 4 minutes or until brown. Transfer the pork to a colander to remove the excess liquid and fat. Drain and set aside.

Heat 1½ tablespoons of oil in a large skillet over high heat. Add shallots, cook for 1 minute, then add ginger and chili and cook for 1 minute. Add garlic and cook for about 15 seconds. Keep stirring.

Add the browned pork back into the pot and stir. Add fish sauce and brown sugar. Stir then let it cook undisturbed to caramelize for about 1 minute. Stir again for a few seconds and let it cook undisturbed for another 1 minute. Gently scrape up the brown bits from the bottom of the pan to prevent burning. Repeat this process if necessary or until you reach the desired consistency or crispiness. The pork meat should turn golden brown with caramelized flavors. Do not overcook to prevent burnt taste and dry meat. Add salt and pepper if necessary.

Add chopped scallions, lime zest, and lime juice. Give it a quick stir for a few seconds, then turn off the heat. Serve with white rice or lettuce and more lime juice if desired. Enjoy!

This was so delicious. I realized I forgot the ginger after it was devoured, so will definitely make again. Next time with ginger!

I make this often as it's a family favorite. I use red onion instead of shallots, add chopped red bell pepper, and some hot fried chili paste.  I often double the recipe and squeeze half of a lime over it.

I’ve made this 7 or 8 times now. My favorite fish sauce is the Vietnamese one “Red Boat”. I like mine more caramalized and pretty much double the times given for the meat before and after the sauce.  Tonight I gambled (and succeeded) at tripling the recipe. And I made it on the griddle outside. Awesome recipe!

This was so easy and delish. Send the recipe to my sister to make. 
Taking it for lunch tmrw w lettuce

This was delicious and so quick and easy to put together. I added small dice carrots, celery, and daikon. I used a teaspoon of sambas oelek in lieu of the hot pepper, and ground ginger instead of fresh. Don’t skip the lime zest or juice. Served it with Momofuku soy &amp; scallion package noodles with the added sauce. This recipe will be a regular in my house. Everyone said it was delicious and empty bowls were the proof.

Loved this! Added some fresh thinly sliced cabbage at the very end just to use it up,  added for some extra crunch. Delicious!

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Top 5 vietnamese pork recipes from across the web

The most viewed vietnamese pork recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vietnamese Pork with Lemongrass &am...

Vietnamese Grilled Pork

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The most viewed vietnamese pork recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine