Pork Neck Cooked in Lemongrass and Chilli

Name: Pork Neck Cooked in Lemongrass and Chilli (Thịt Heo Xào Xả Ớt)
Yield: Serves 4-6 as part of a Shared Meal
Cuisine: Vietnam
Ingredients: 1 Lebanese (short) cucumber, sliced; 2 coriander (cilantro) sprigs; 4 bird’s eye chillies, finely chopped; 3 garlic cloves, crushed; 2 coriander (cilantro) sprigs; 300 g (10½ oz) skinless pork neck, cut into 2 cm (¾ inch) cubes; 3 tablespoons fish sauce; 2 tablespoons caster (superfine) sugar; 2 lemongrass stems, white part only, finely chopped; 3 tablespoons vegetable oil

Thịt Heo Xào Xả Ớt

Preparation info

Serves
4-6
as part of a Shared Meal

Difficulty
Easy

Appears in

The Songs of Sapa

By Luke Nguyen

Published 2009

About

I HAD ONLY EVER COOKED CHICKEN WITH LEMONGRASS AND CHILLI BEFORE I TRIED IT IN QUY NHON MADE WITH PORK NECK. IT WAS JUST AS SUCCULENT AS THE CHICKEN VERSION, AND THE PORK SOAKED UP THE DELICIOUS SAUCE BEAUTIFULLY.

Ingredients

2 tablespoons caster (superfine) sugar
3 tablespoons fish sauce
3

Asia
Vietnam
Quy Nhon
Main course
Dinner
Spicy
Gluten-free
Southeast Asia

Method

In a bowl, combine the sugar and fish sauce, stirring to dissolve the sugar. Once the sugar has dissolved, add 1 tablespoon of the oil, 1 tablespoon of the lemongrass, 2