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Vietnamese-Inspired Lemongrass Pork Stew with Peas and Bok Choy
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Course Main Course
Cuisine Vietnamese
Servings 4 people

Equipment

  • Large pot
  • Cutting board
  • Knife

Ingredients
  

  • 1.5 pounds pork shoulder, cut into 1-inch cubes
  • 2 stalks lemongrass, minced
  • 3 cloves garlic, minced
  • 1 onion, diced
  • 2 carrots, sliced
  • 1 cup fresh or frozen peas
  • 4 small bok choy, halved lengthwise
  • 4 cups chicken broth
  • 2 tablespoons fish sauce
  • 1 tablespoon vegetable oil
  • Salt and pepper to taste
  • Fresh cilantro for garnish

Instructions
 

  • Heat the vegetable oil in a large pot over medium heat. Add the pork shoulder cubes and cook until browned on all sides, about 6 to 8 minutes. Remove the pork and set it aside.
  • Add the onion, garlic, and lemongrass to the same pot. Cook for 3 minutes until the onion softens and the lemongrass becomes fragrant.
  • Return the pork to the pot. Pour in the chicken broth and fish sauce. Season with salt and pepper. Bring to a simmer, then cover and cook for 45 minutes until the pork is tender.
  • Add the carrots and peas. Continue simmering uncovered for 10 minutes.
  • Stir in the bok choy halves and cook for another 5 minutes until the bok choy wilts but still holds some crunch.
  • Ladle the stew into bowls and top with fresh cilantro before serving.

Notes

Slice the lemongrass very fine so it releases flavor evenly without tough pieces in the final dish. If the broth tastes too light after simmering, add an extra splash of fish sauce rather than salt. Leftovers reheat well on the stove with a little extra broth to loosen the consistency. Serve with steamed rice on the side to soak up the broth.
Course: Main Course
Cuisine: Vietnamese
Equipment: Large pot, Cutting board, Knife