When time is tight and you want something comforting, fragrant, and packed with flavour, this Spicy Lemongrass Pork Mince stir fry ticks all the boxes. It’s quick to cook, requires just a handful of simple ingredients, and is unbelievably moreish. Honestly, the whole pot of rice disappears every single time I make it – it’s that good.
Why you’ll love this Spicy Lemongrass Pork Mince
This dish is a lifesaver for busy weeknights. It only takes around 20 minutes to cook from start to finish, and most of the ingredients are things you’ll probably already have at home. The flavours are bold yet balanced – the lemongrass brings that distinctive Vietnamese aroma, the garlic and shallots give a gorgeous depth, and the fish sauce and sugar create that beautiful savoury-sweet contrast.
Now, if you have young kids, don’t worry. You can easily tone down the heat to suit your family. My go-to trick? I swap out the spicy red chilli with the pointy sweet chilli. It still gives the dish that iconic pop of red colour and a hint of chilli flavour without the heat. Whenever my daughter requests a plain pork mince omelette for dinner, I take it as the perfect excuse to whip up this Spicy Lemongrass Pork Mince with the full kick of spice just for the grown-ups. I’ll walk you through how to make both the spicy and the kid-friendly versions.
Ingredients you’ll need
This Spicy Lemongrass Pork Mince is made with just a few key ingredients, all working together to build that signature Vietnamese flavour:
- Pork mince
- Lemongrass
- Shallots
- Garlic
- Red chilli (or sweet chilli for a milder version)
- Fish sauce
- Light brown sugar or honey
- Olive oil
- Spring onion (for garnish)
That’s really it – nothing fancy.
How to make Spicy Lemongrass Pork Mince
Start by blending the lemongrass, shallots, garlic and red chilli together. I just pop everything into my blender and give it a quick blitz until it’s finely chopped – super easy.
In a large pan or wok, heat a couple tablespoons of olive oil over high heat. You’ll want to keep the heat high for the entire cooking process to get that nice sear and slight caramelisation. Once the oil is hot, add the blended lemongrass mix and stir-fry until it turns golden and fragrant – your kitchen will smell amazing at this point!
Next, add the pork mince and stir-fry, breaking it up with a spatula to avoid any large lumps. Keep cooking for about 10 minutes until the pork is sealed and starting the brown. Then add your fish sauce and sugar (or honey) and continue stir-frying until the liquid has evaporated and the mince starts to caramelise slightly.
Right at the end, add another drizzle of olive oil for that glossy finish, toss in the sliced spring onions, give it a final stir and take it off the heat. And that’s it – you’re done!
How to serve
This dish is best served hot with steamed jasmine rice and a side of green vegetables. The rice soaks up all that lovely savoury sauce, and the greens help balance out the richness of the pork. It’s fragrant, punchy and incredibly satisfying – everything you want from a quick dinner.
Don’t forget to serve it with a little siracha on the side – I always like mixing a bit in for an extra kick. It adds just the right touch of heat and makes the dish even more addictive.
Whether you make it spicy or mild, this Spicy Lemongrass Pork Mince stir fry is a brilliant go-to recipe that’ll easily become a regular in your weeknight rotation. It’s fast and always a crowd-pleaser.
Browse more quick recipes for easy weeknight inspiration here.
Love siracha like I do, read more about how siracha became a global favourite.
Spicy Lemongrass Pork Mince (Thịt Băm Rang Sả Ớt)
Description
This Spicy Lemongrass Pork Mince is quick and easy Vietnamese stir fry that's full of flavour. Fragrant lemongrass, garlic and shallots are stir-fried with pork mince and a touch of chilli for a savoury, slightly sweet dish that pairs perfectly with steamed rice. Ready in just 20 minutes, it's ideal for busy weeknight dinners - and easily made kid-friendly too.
Ingredients
Instructions
-
Blend aromatics
In a blender or mini chopper, blitz the lemongrass, shallots and garlic until finely chopped.
-
Fry aromatics
Add 2 tablespoons of olive oil to a large pan or wok over high heat.
Add the blended lemongrass mixture and stir-fry for 1-2 minutes until golden and fragrant.
-
Add pork
Add the pork mince and stir-fry over high heat. Break up any clumps using a spatula.
Cook for around 10 minutes or until the mince is sealed and starting to brown.
-
Season
Add fish sauce and sugar (or honey). Continue stir-frying until the mixture dries out slightly and begins to caramelise.
-
Finish
Add a final tablespoon of oil, stir through, then toss in sliced spring onions.
Remove from heat.
-
Serve
Serve hot with steamed jasmine rice and your favourite greens.
Don't forget a side of siracha - I always like mixing a little in for that perfect fiery finish.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 492.07kcal
- % Daily Value *
- Total Fat 36.84g57%
- Saturated Fat 11.27g57%
- Cholesterol 90mg30%
- Sodium 787.12mg33%
- Potassium 742.75mg22%
- Total Carbohydrate 17.23g6%
- Dietary Fiber 2.06g9%
- Sugars 7.53g
- Protein 23.64g48%
- Vitamin A 14.43 IU
- Vitamin C 31.38 mg
- Calcium 61.67 mg
- Iron 3.37 mg
- Vitamin E 1.63 IU
- Vitamin K 23.25 mcg
- Thiamin 0.97 mg
- Riboflavin 0.35 mg
- Niacin 6.15 mg
- Vitamin B6 0.8 mg
- Folate 47.48 mcg
- Vitamin B12 0.91 mcg
- Phosphorus 276.74 mg
- Magnesium 64.84 mg
- Zinc 3.39 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
