Vietnamese Lemongrass Ground Pork Stir Fry
Watch the video reel -here-.
Some dishes just hit that sweet spot of being super comforting while also super easy to make. For me, that’s this Vietnamese lemongrass pork stir fry. It’s the dish I grew up on, and even now it’s one of those weeknight meals I can whip up in under 30 minutes without even thinking about it.
It’s fragrant, savory, a little bit punchy — and it always makes me want to pile it high over jasmine rice and eat way more than I should.
Why I Love This Dish
Easy – no complicated steps, it’s literally sauté, season, and serve.
Flexible – if you don’t have ground pork, ground beef or turkey works just as well.
Comfort food vibes – the lemongrass, garlic, and shallots give it that “home kitchen” aroma that feels like family dinner.
What You’ll Need
Ground pork (or beef/turkey if that’s what you’ve got)
Garlic, shallots, and fresh lemongrass (the holy trio of flavor here)
Fish sauce + oyster sauce for that deep umami hit
Pinch of salt, sugar, and chicken bouillon
Optional: a touch of mắm tôm (fermented shrimp paste) if you’re a real one
Scallions + black pepper to finish
Jasmine rice + Maggi drizzle to serve
How to Make It
Sauté the aromatics – Heat a little oil in your wok or pan, then toss in garlic, lemongrass, and shallots. Cook until your kitchen smells incredible.
Cook the meat – Add your ground pork (or beef/turkey) and break it up while it browns.
Season it – Salt, sugar, chicken bouillon, fish sauce, oyster sauce. Mix everything together and let the flavors soak in.
Go OG (optional) – Add just a tiny spoon of mắm tôm if you’re into that funky kick.
Finish fresh – Stir in scallions, crack some black pepper over the top, and it’s done. Serve it over fluffy jasmine rice and hit it with a drizzle of Maggi.
Ingredients
Main
¾ lb ground pork (or ground beef or turkey)
1 ½ tbsp cooking oil (I used light olive oil, but any neutral oil works)
2 garlic cloves, minced
1-2 tbsp fresh lemongrass, minced
1/2 shallot onion (minced)
½ tsp salt
1/2 tsp sugar
2 tsp chicken bouillon
¼ tsp black pepper
1 tbs fish sauce
1 tbs oyster sauce
* Optional Mắm tôm shrimp paste (very optional — for authentic funky umami, use sparingly!)
Garnish
1 tbsp chopped scallions
Few sprigs cilantro
1 thinly sliced Thai red chili pepper
Preparation
1️⃣ Marinate the beef
Mix ground beef with salt, pepper, and chili flakes. Let it sit for about 10 minutes while you prep the aromatics.
2️⃣ Cook the aromatics
Heat oil in a large skillet or wok over high heat. Add lemongrass, garlic, and bird’s eye chili. Sauté 1–2 minutes until super fragrant.
3️⃣ Brown the beef
Add the marinated beef and cook, breaking it up with a spatula. Let it dry out slightly and crisp on the edges.
4️⃣ Season it
Splash in the fish sauce and (if you dare) a tiny bit of mắm tôm. Stir well and cook for about a minute until the flavors come together.
5️⃣ Adjust & finish
Taste and adjust seasoning — add more fish sauce, black pepper, or even a touch of dark soy sauce for color (don’t tell my parents, lol).
6️⃣ Garnish & serve
Mix in fresh scallions and top with cilantro and sliced Thai red chili. Serve hot over jasmine rice.