Vietnamese Lemongrass Pork Bowls

Vietnamese lemongrass pork bowls with tender seared pork, fragrant rice, crisp cucumber, and fresh herbs for an easy 30-minute dinner.

Prep: 25 min · Cook: 20 min · Yield: 4 · Method: Stovetop

Ingredients

• 1 lb pork tenderloin
• 1 tbsp lemongrass
• 1 tbsp fish sauce
• 1 tsp sugar
• 2 cloves garlic
• 1 tbsp vegetable oil
• 2 cups jasmine rice
• 1 medium cucumber
• 0.5 cup fresh cilantro
• 0.5 cup fresh mint
• 3 cups water

Cooking instructions

1. Trim and cut the pork tenderloin into 1-inch strips. Mince the garlic and thinly slice the cucumber. (about 8 min)
2. In a bowl, combine lemongrass, fish sauce, sugar, garlic, and oil. Add pork and toss to coat. Cover and refrigerate for 15 minutes. (about 15 min) — Refrigerated
3. Rinse the rice until the water runs mostly clear. Combine rice and water in a saucepan, bring to a boil, cover, reduce heat to low, and simmer until tender, about 15 minutes. Remove from heat and let stand covered for 5 minutes. (about 20 min) — Low heat
4. Heat a large skillet over medium-high heat. Add the marinated pork in a single layer and sear, turning occasionally, until browned and the thickest pieces reach 145°F. (about 7 min) — Medium-high heat
5. Transfer the pork to a plate and rest for 3 minutes. Fluff the rice, then divide it among bowls and top with pork, cucumber, cilantro, and mint. (about 3 min)