Ginger and lemongrass pork

A quick stir-fry such as this is perfect for health and happiness – it’s full of pingy flavours and will transport your taste buds to Vietnam!

By Nici Wickes
  • 20 mins preparation plus marinating time
  • Serves 2
  • Print


  • 300 pork steaks, cubed
  • 2 tbsp fresh ginger, grated
  • 1-2 stems lemongrass, crushed
  • 1/2 chilli, thinly sliced
  • 2 tbsp fish sauce
  • 1 tbsp cooking oil
  • 1 tsp sesame oil
  • juice from 1-2 limes
  • 1/4 tsp black pepper
  • 4-6 Vietnamese mint leaves
  • 4-6 large spinach leaves, washed
  • 50 g rice vermicelli, soaked
  • 1 fresh lime, to serve


  • 1
    In a bowl, mix the pork with all of the ingredients except the spinach, vermicelli and limes. Leave to sit for 15 minutes (or a few hours, or overnight) so the flavours infuse the pork.
  • 2
    Pour boiling water over the rice vermicelli and leave to sit for 15 minutes. Drain and squeeze out excess moisture.
  • 3
    Get a pan or wok nice and hot, then stir-fry the pork mix for 10-12 minutes until cooked.
  • 4
    Serve the pork with noodles, spinach leaves and some lime.


I like to eat this, sans cutlery, by wrapping the pork, plus a few noodles, in a spinach leaf and then happily chomping away.

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