This Vietnamese dish is all about speed and bold flavors. Lemongrass Ground Pork combines quick preparation with a burst of taste, perfect for warm days when you crave a little kick. You can easily adjust the spiciness to your liking. Plus, it’s great for meal prep—just spoon it over rice and add your favorite veggies. Voilà! A delicious meal is ready.
Ingredients:
6 cloves of Garlic, minced
1 Tbsp Fresh Lemongrass, grated (white parts only) or use frozen grated lemongrass (see note)
2 Tbsp Fish Sauce (or 1 tablespoon of shrimp paste)
6 tbsp Brown Sugar
1 Tbsp Cooking Oil
1 1/2 lbs Ground Pork
1-3 Thai Chilis, very thinly sliced (optional, see note)
1 English Cucumber
Thai basil ,chopped
Note:
To infuse the dish with lemongrass flavor, you can either grate fresh lemongrass stalks (use only the white parts) or opt for already grated frozen lemongrass available in the freezer section.
Instructions:
In a mixing bowl, whisk together the minced garlic, grated lemongrass, and a pinch of pepper. Set this aromatic mixture aside.
Heat a large saucepan over high heat and sauté the shallots and onions until they soften and turn lightly golden. Once done, transfer the onions and shallots to a separate bowl and set them aside.
In a small saucepan, add 4 tablespoons of brown sugar and heat it over very low heat. Keep a close eye on it to prevent burning. Periodically tilt and swirl the pan to evenly melt the sugar. Do not use a spoon or any utensil to stir the sugar.
In a large skillet or wok, heat the cooking oil over medium-high heat. When the oil begins to smoke slightly, add the ground pork. Sauté the pork, breaking it apart, until it starts to turn opaque, which usually takes about 4 to 5 minutes.
Pour the fish sauce (or shrimp paste) over the pork and continue cooking for another minute, allowing the flavors to meld.
Watch the sugar closely as it transforms into a deep golden caramel sauce. Once it reaches this point, add it to the pork mixture. Also, add the onion and shallot mixture back into the pan. Cook until the sauce reduces and starts to caramelize, which usually takes about 4-5 more minutes. If you're using chilis for some heat, stir them in during the last minute of cooking.
To serve, prepare bowls of rice, add the Lemongrass Ground Pork on top, and garnish with slices of English cucumber and Thai basil.
Serve with jasmine rice and sauteed green beans.