Vietnamese-Style Sticky Lemongrass Pork Bowl

Updated at: Thu, 17 Aug 2023 09:49:14 GMT

Step 1

Boil half a kettle. Peel lengths of courgette[s] until you end up with a pile of courgette ribbons. Combine the ground turmeric with a generous pinch of salt, 1 tbsp [2 tbsp] sugar and 50ml [100ml] boiled water in a heatproof bowl and stir until the sugar has dissolved. Add the rice vinegar and courgette ribbons and set aside until serving – this is your quick-pickled courgette

Step 2

Meanwhile, bash the lemongrass with a rolling pin, cut down the middle lengthways, remove the tough outer layers (save them for later) and chop the softer inner core[s] finely

Step 3

Add the white long grain rice to a pot with a lid with 175ml [350ml] cold water and the tough outer lemongrass layers, bring to the boil over a high heat. Once boiling, reduce the heat to very low and cook, covered, for 12-15 min or until all the water has absorbed and the rice is cooked. Once done, remove from the heat and set aside (lid on) to steam until serving

Step 4

While the rice is cooking, peel (scrape the skin off with a teaspoon) and finely chop (or grate) the ginger. Peel and finely slice the red onion[s]. Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium heat. Once hot, add 3/4 of the sliced onion (you'll use the rest later!) and cook for 3-4 min

Step 5

Add the pork mince to the onion and increase the heat to high. Cook for 5-7 min or until beginning to crisp, breaking it up with a wooden spoon as you go. Once crisp, add the fish sauce and red chilli relish and cook for 2-3 min further or until everything is brown and sticky. Tip: Watch it like a hawk to prevent the sauce from burning!

Step 6

Meanwhile, top, tail, peel and grate the carrot[s]. Strip the mint leaves from their stems and chop them finely, discard the stems Chop the coriander finely, including the stalks. Bash the peanuts with a rolling pin (keep them in the bag so you don't lose any!)

Step 7

Add the bashed peanuts, chopped ginger and chopped lemongrass to the pan and cook for 1 min or until fragrant. Remove the lemongrass outer layers from the rice and discard, then fluff the cooked rice with a fork and stir the black sesame seeds through – this is your black sesame rice. Stir the chopped mint and coriander through the pork – this is your Vietnamese-style sticky lemongrass pork. Add the grated carrot and remaining sliced onion to a bowl with a drizzle of olive oil and a pinch of salt – this is your carrot salad. Drain the quick-pickled courgette from the pickling liquid. Serve the Vietnamese-style sticky lemongrass pork with the black sesame rice, pickled courgette and carrot salad to the side. Enjoy!

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