500g (1 lb) pork mince
1 lemongrass stalk, bruised and white part finely chopped
2 tbsp vegetable oil
1 small onion, finely sliced
2 large mild chillies (or capsicum/bell peppers), finely sliced
3 garlic cloves, finely chopped
2 tbsp brown sugar
2 tbsp fish sauce
1 tsp sweet dark soy sauce
1 tsp corn flour (cornstarch) mixed with 1 tsp water
¼ tsp ground pepper.
1 birds’ eye chilli, finely sliced
2 tbsp roughly chopped coriander (cilantro) to serve (optional)
steamed rice to serve (click here to see my recipe for how to cook rice)
Heat 1 tablespoon of the vegetable oil in a wok or frying pan over high heat. Add the lemongrass, chilli and onion and stir-fry for 2 minutes. Then add the garlic. Move all the ingredients to the side of the pan and in the centre add the remaining 1 tablespoon of oil. Add the pork and stir-fry for 2 minutes or until almost cooked. Add the sugar, fish sauce and sweet dark soy sauce. Simmer for 3-4 minutes or until the liquid has almost all evaporated. Stir through the corn flour mixture. Season with pepper. Remove from heat. Divide among serving bowls of rice and top with chilli and coriander.
Vietnamese beef bowl
This dish is delicious! My husband and I add bell peppers and carrots to it, and it’s so delicious. In our opinion, the lemongrass is the star of the dish.
Clear and easy to follow
I love these videos as they follow my food taste and not too difficult to follow. Awesome thanks Marion
I made this recipe today and we were delighted with the results, although I made some modifications.
I used ground beef instead of pork and had no fish sauce. So I added a drizzle of salty soy sauce and a drizzle of lime.
I also infused pandan and lemongrass in the rice cooking water.
The result is really very good, very fine and subtle. The flavors are amazing. Thank you for this recipe.