Vietnamese Lemongrass Pork Bowls
Savory, aromatic, and packed with fresh flavor, these Vietnamese Lemongrass Pork Bowls feature juicy caramelized pork marinated with fresh lemongrass, garlic, shallot, fish sauce, and brown sugar. Served over jasmine rice with quick pickled vegetables, crisp cucumber, fresh herbs, and bright nuoc cham sauce, these bowls are fresh, smoky, tangy, and perfect for meal prep or easy dinners.
Servings 4 bowls
Calories 550kcal
Cost $18 for entire recipe
Equipment
- Cast iron skillet
- grill pan or outdoor grill
- Mixing bowls
- Sharp knife
- Cutting board
- rice cooker or saucepan
- Tongs
- Whisk
Ingredients
For the Lemongrass Pork
- 1 ½ pounds pork shoulder thinly sliced against the grain
- 2 large stalks lemongrass tender pale-yellow center only, finely minced
- 4 cloves garlic minced
- 1 small shallot minced
- 2 ½ tablespoons fish sauce
- 1 tablespoon plus 1 teaspoon brown sugar
- 1 tablespoon neutral oil
- ½ teaspoon soy sauce
- ½ teaspoon black pepper
- 1 tablespoon water
For the Rice
- 3 cups cooked jasmine rice
For the Pickled Vegetables
- 1 cup julienned carrots
- 1 cup julienned daikon radish
- ½ cup rice vinegar
- 2 tablespoons sugar
- ¾ teaspoon salt
- ¼ cup warm water
For the Nuoc Cham Sauce
- 2 ½ tablespoons fish sauce
- 5 tablespoons warm water
- 2 ½ tablespoons lime juice
- 1 tablespoon sugar
- 1 garlic clove finely minced
- Optional Thai chili slices
For Assembly
- 1 cucumber thinly sliced
- ½ cup fresh cilantro leaves
- ½ cup fresh mint leaves
- 3 green onions sliced
- Lime wedges
- Optional Thai chili slices
Instructions
Prepare the Lemongrass
- Trim away the dark green tops and tough outer layers of the lemongrass. Finely mince only the tender pale-yellow center.
Marinate the Pork
- In a large bowl, combine the lemongrass, garlic, shallot, fish sauce, brown sugar, neutral oil, soy sauce, black pepper, and water.
- Add the sliced pork and toss thoroughly to coat.
- Cover and refrigerate for at least 2 hours or overnight.
Make the Pickled Vegetables
- Whisk together the rice vinegar, sugar, salt, and warm water until dissolved.
- Add the carrots and daikon radish and toss well.
- Let sit for at least 30 minutes.
Make the Nuoc Cham
- Whisk together the fish sauce, warm water, lime juice, sugar, garlic, and optional chilies until combined.
- Taste and adjust if desired.
Cook the Pork
- Heat a cast iron skillet or grill pan over very high heat until nearly smoking.
- Cook the pork in batches in a single layer for 2–3 minutes per side until deeply caramelized with lightly charred edges.
- Do not overcrowd the pan.
Assemble the Bowls
- Divide jasmine rice between serving bowls.
- Top with the lemongrass pork, pickled vegetables, cucumber, cilantro, mint, and green onions.
- Spoon nuoc cham lightly over the bowls immediately before serving.
- Serve with lime wedges and optional Thai chilies.
Notes
- Fresh lemongrass is essential for authentic Vietnamese lemongrass pork flavor. Use only the tender pale-yellow center and mince it very finely so it softens properly during cooking.
- Pork shoulder creates the juiciest and most flavorful Vietnamese pork bowls because the extra fat helps the meat stay tender during high-heat cooking.
- Cooking the pork in batches is important for achieving deep caramelization and slightly charred edges instead of steaming the meat.
- Nuoc cham sauce should taste slightly strong on its own because it lightly seasons the rice, vegetables, and pork once assembled.
- Fresh mint and cilantro balance the rich caramelized pork and help give these Vietnamese rice bowls their bright, fresh finish.
- For the best restaurant-style texture, cook the pork in a very hot cast iron skillet or grill pan.
- These Vietnamese lemongrass pork bowls are excellent for meal prep because the pork reheats beautifully and the pickled vegetables stay crisp for days.
- Serve with extra lime wedges and additional nuoc cham for even brighter flavor.