Vietnamese Lemongrass Pork Bowls (No-Fuss)

Ingredients

• 170 g pork tenderloin (or pork shoulder)
• 1.5 tbsp lemongrass paste (or minced lemongrass)
• 1.5 tbsp fish sauce
• 2 tbsp lime juice
• 1 tsp sugar
• 1 clove garlic
• 1 tbsp neutral oil
• 1 cup jasmine rice (cooked)
• 0.5 carrot
• 0.5 cucumber
• 1 tbsp rice vinegar
• 1 tbsp water
• 2 tbsp cilantro(optional)

Instructions

1. 1

   Slice pork into thin strips. Mix lemongrass paste, fish sauce, lime juice, sugar, and minced garlic. Toss pork in marinade; rest 5 minutes.

2. 2

   Quick pickle: thinly slice carrot and cucumber. Toss with rice vinegar and water; set aside.

3. 3

   Heat oil in a skillet over medium-high. Cook pork 4–6 minutes until browned and cooked through.

4. 4

   Assemble bowls with cooked rice, pickled veggies, and pork. Top with cilantro if using.