I riff on Lemongrass Rice in these Vietnamese-inspired pork and rice bowls, marrying minced lemongrass with quick-marinated pork and a savory sauce that hides an unexpected secret ingredient.

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I first tossed together these lemongrass ground pork and rice bowls on a weeknight when i was burnt out on takeout. Ground pork meets finely sliced lemongrass stalks and a savory sauce that tastes brighter than it has any right to, and every bite asks for another forkful.

There are moments i ruin the balance and it still comes out great so you can play around, trust me. This is the kind of thing i pin under Lemon Grass Recipes and reheat as Lemongrass Rice for lunch, the leftovers somehow getting even better.

You’ll wanna make it again.

Ingredients

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Ground pork: rich in protein, keeps bowls filling, can be slightly fatty.
Lemongrass: bright citrus aroma, adds fresh tang, low calories but aromatic.
Fish sauce: salty umami punch, tiny amount goes a long way.
Lime juice: sharp sour brightness, lifts richness and balances sweetness.
Brown sugar: adds caramel sweetness, helps caramelize pork, use sparingly.
Jasmine rice: fragrant carbs, soaks up sauces, makes meal comforting.
Cilantro: fresh herb, bright green flavor, some love it some hate it.
Toasted peanuts: crunchy texture, adds fat and salty nuttiness, optional topping.
Scallions: mild oniony crunch, bright green color and fresh bite.
Cucumber: cool crispness, hydrates, helps cut through spicy fatty pork.

Ingredient Quantities

1 lb ground pork (about 450 g)

2 lemongrass stalks, white parts only

3 cloves garlic

1 small shallot

1 small red chili or 1 jalapeño (optional)

2 tbsp fish sauce

1 tbsp soy sauce

1 tbsp oyster sauce (optional but nice)

1 tbsp brown sugar

1 tbsp lime juice (about 1 lime)

1 tbsp vegetable oil

1 tsp sesame oil

1/4 tsp black pepper

3 cups cooked jasmine rice

2 scallions (green onions), sliced

1/2 cup cilantro leaves

1 small cucumber, thinly sliced

1/4 cup toasted peanuts, roughly chopped (optional)

Pickled carrots and daikon, about 1/2 cup (optional)

Extra lime wedges for serving (optional)

How to Make this

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1. Trim and peel the white parts of the 2 lemongrass stalks, thinly slice or finely mince them, then mince 3 cloves garlic, 1 small shallot and the red chili or jalapeño if using; quick hack: freeze the lemongrass 10 minutes first to make slicing easier, or pulse everything in a food processor into a paste.

2. In a small bowl mix 2 tbsp fish sauce, 1 tbsp soy sauce, 1 tbsp oyster sauce if using, 1 tbsp brown sugar, 1 tbsp lime juice, 1 tsp sesame oil and 1/4 tsp black pepper; taste once mixed and add a little more lime or sugar if it needs balancing.

3. Heat 1 tbsp vegetable oil in a large skillet over medium-high heat until shimmering, then add the lemongrass/garlic/shallot/chili mixture and cook 1 to 2 minutes until fragrant, don’t let it burn.

4. Add 1 lb ground pork, crank the heat a bit and break it up with a spatula; let it sit without stirring for 1 minute at a time so it can brown and get little crispy bits, that browning is flavor.

5. When pork is mostly browned, pour in the sauce, stir well and lower heat to medium; simmer 3 to 5 minutes until the sauce concentrates and clings to the pork, scrape the pan to pick up the browned bits, add a tablespoon of water if it reduces too fast.

6. Stir in half the sliced scallions so they soften slightly, reserve the other half for topping; taste and adjust seasoning with more fish sauce, lime or sugar if needed.

7. Reheat or fluff 3 cups cooked jasmine rice and divide between bowls, top each bowl with a generous scoop of the lemongrass pork.

8. Finish bowls with sliced cucumber, 1/2 cup cilantro leaves, the reserved scallions, about 1/4 cup toasted chopped peanuts if using, and about 1/2 cup pickled carrots and daikon if you like that tang.

9. Serve with extra lime wedges and let people squeeze to taste; leftover pork keeps 3 to 4 days in the fridge and is great over rice or in lettuce wraps.

Equipment Needed

1. Sharp chef’s knife, for mincing lemongrass, garlic, shallot and chili (freeze lemongrass 10 minutes first, it slices way easier).
2. Cutting board, sturdy and big enough to chop safely.
3. Large skillet or frying pan (nonstick or stainless), for browning the pork.
4. Heatproof spatula or wooden spoon, to break up and scrape up those browned bits.
5. Small mixing bowl and measuring spoons, to whisk the fish sauce mixture.
6. Food processor or small chopper (optional), to blitz the lemongrass mix into a paste if you dont want to mince.
7. Rice cooker or medium saucepan, to reheat or cook jasmine rice.
8. Serving bowls, forks or spoons and a small bowl for lime wedges and toppings.

FAQ

Q: Can I skip fresh lemongrass or use something else? A: Yes, you can use 1 to 2 teaspoons of lemongrass paste per stalk or about 1 tablespoon finely minced canned lemongrass, or if you really have nothing, use 1 teaspoon lime zest plus 1/2 teaspoon grated ginger for a similar bright note, but it wont be exactly the same.

Q: I dont eat pork, what can I swap it with? A: Ground chicken or turkey works fine, maybe add an extra tablespoon of oil because they are leaner, and cook just until done. You can also use crumbled firm tofu for a vegetarian version but add a splash more soy or fish substitute for savory depth.

Q: How do I control the spice level? A: Use less or no chili, remove the seeds for milder heat, or start with half the chili and taste, then add sliced fresh chilies or sriracha at the table if you want more punch.

Q: Can I make this ahead and how long will it keep? A: Yes, cooked pork keeps 3 to 4 days in the fridge in an airtight container. Rice stores separately up to 4 days. You can freeze the cooked pork for 2 to 3 months, thaw overnight in the fridge and reheat gently.

Q: Is this recipe gluten free? A: It can be, use tamari or a gluten free soy sauce and make sure the oyster sauce is labeled gluten free or omit it. Fish sauce is usually gluten free but check the label to be safe.

Q: How do I mince lemongrass so it actually tastes good and not woody? A: Peel away the dry outer layers, use only the tender white bottom, bruise it with the back of a knife then slice thin and mince, or pulse in a small food processor. That releases the oils so you get the lemony flavor without chewy bits.

Lemongrass Ground Pork And Rice Bowls Recipe Substitutions and Variations

Ground pork: swap 1:1 with ground chicken or turkey for a lighter bowl; or use crumbled firm tofu (press out water first) for a veg option; ground beef 85/15 works if you want a richer, fattier result.
Lemongrass: if you dont have fresh, use 2 tbsp grated ginger plus 2 tsp lime zest for the 2 stalks; or use jarred/minced lemongrass (about 1 tbsp per stalk) for convenience.
Fish sauce: replace with 1 tbsp soy sauce plus 1/2 tsp lime juice for that salty-umami hit; for vegetarian try 1 tbsp mushroom soy or 1 tsp miso dissolved in a little water.
Oyster sauce: use hoisin sauce 1:1 (sweeter) or make a quick stand-in with 1 tbsp soy sauce + 1/2 tsp brown sugar + a drop of mushroom soy for depth; you can also omit and bump up the soy and a splash more lime.

Pro Tips

1. Freeze the lemongrass for about 10 minutes before slicing, it makes it way easier to cut thin without shredding, or just pulse it in a food processor into a paste so the flavor spreads evenly. If the pieces still feel stringy slice against the grain.

2. Give the pork real contact with a hot pan and don’t stir it non stop. Let it sit 1 minute at a time so little brown crispy bits form, those bits are where the flavor lives. Use a stainless or cast iron pan if you got one and scrape the fond up when you add the sauce.

3. Balance is everything. After the sauce hits the meat taste it, then tweak with more lime if it’s flat, or a pinch more sugar if it’s too sharp, or a splash more fish sauce if it needs umami. Add small amounts and taste each time.

4. Play with texture and heat. Finish bowls with cold cucumber, crunchy toasted peanuts and pickles for contrast, and reserve half the scallions raw so you still get freshness. Leftovers reheat best in a skillet with a splash of water so they don’t dry out, not the microwave if you can help it.

Lemongrass Ground Pork And Rice Bowls Recipe

Recipe by Pho Tsventichi

0.0 from 0 votes

I riff on Lemongrass Rice in these Vietnamese-inspired pork and rice bowls, marrying minced lemongrass with quick-marinated pork and a savory sauce that hides an unexpected secret ingredient.

Servings

servings

Calories

593

kcal

Equipment: 1. Sharp chef’s knife, for mincing lemongrass, garlic, shallot and chili (freeze lemongrass 10 minutes first, it slices way easier).
2. Cutting board, sturdy and big enough to chop safely.
3. Large skillet or frying pan (nonstick or stainless), for browning the pork.
4. Heatproof spatula or wooden spoon, to break up and scrape up those browned bits.
5. Small mixing bowl and measuring spoons, to whisk the fish sauce mixture.
6. Food processor or small chopper (optional), to blitz the lemongrass mix into a paste if you dont want to mince.
7. Rice cooker or medium saucepan, to reheat or cook jasmine rice.
8. Serving bowls, forks or spoons and a small bowl for lime wedges and toppings.

Ingredients

1 lb ground pork (about 450 g)
2 lemongrass stalks, white parts only
3 cloves garlic
1 small shallot
1 small red chili or 1 jalapeño (optional)
2 tbsp fish sauce
1 tbsp soy sauce
1 tbsp oyster sauce (optional but nice)
1 tbsp brown sugar
1 tbsp lime juice (about 1 lime)
1 tbsp vegetable oil
1 tsp sesame oil
1/4 tsp black pepper
3 cups cooked jasmine rice
2 scallions (green onions), sliced
1/2 cup cilantro leaves
1 small cucumber, thinly sliced
1/4 cup toasted peanuts, roughly chopped (optional)
Pickled carrots and daikon, about 1/2 cup (optional)
Extra lime wedges for serving (optional)

Directions

Trim and peel the white parts of the 2 lemongrass stalks, thinly slice or finely mince them, then mince 3 cloves garlic, 1 small shallot and the red chili or jalapeño if using; quick hack: freeze the lemongrass 10 minutes first to make slicing easier, or pulse everything in a food processor into a paste.
In a small bowl mix 2 tbsp fish sauce, 1 tbsp soy sauce, 1 tbsp oyster sauce if using, 1 tbsp brown sugar, 1 tbsp lime juice, 1 tsp sesame oil and 1/4 tsp black pepper; taste once mixed and add a little more lime or sugar if it needs balancing.
Heat 1 tbsp vegetable oil in a large skillet over medium-high heat until shimmering, then add the lemongrass/garlic/shallot/chili mixture and cook 1 to 2 minutes until fragrant, don’t let it burn.
Add 1 lb ground pork, crank the heat a bit and break it up with a spatula; let it sit without stirring for 1 minute at a time so it can brown and get little crispy bits, that browning is flavor.
When pork is mostly browned, pour in the sauce, stir well and lower heat to medium; simmer 3 to 5 minutes until the sauce concentrates and clings to the pork, scrape the pan to pick up the browned bits, add a tablespoon of water if it reduces too fast.
Stir in half the sliced scallions so they soften slightly, reserve the other half for topping; taste and adjust seasoning with more fish sauce, lime or sugar if needed.
Reheat or fluff 3 cups cooked jasmine rice and divide between bowls, top each bowl with a generous scoop of the lemongrass pork.
Finish bowls with sliced cucumber, 1/2 cup cilantro leaves, the reserved scallions, about 1/4 cup toasted chopped peanuts if using, and about 1/2 cup pickled carrots and daikon if you like that tang.
Serve with extra lime wedges and let people squeeze to taste; leftover pork keeps 3 to 4 days in the fridge and is great over rice or in lettuce wraps.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.