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Vietnamese Lemongrass Pork Tenderloin Stew with Rice Noodles and Fresh Herbs
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Course Main Course
Cuisine Vietnamese
Servings 4 people

Equipment

  • Large pot
  • Medium pot
  • Knife

Ingredients
  

  • 1 tablespoon vegetable oil
  • 1 pound pork tenderloin, cut into thin strips
  • 2 stalks lemongrass, finely minced
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 onion, thinly sliced
  • 2 carrots, julienned
  • 4 cups low-sodium chicken broth
  • 3 tablespoons fish sauce
  • 1 tablespoon lime juice
  • 8 ounces rice noodles
  • 1 cup fresh cilantro leaves
  • 1/2 cup fresh mint leaves
  • 1/2 cup fresh Thai basil leaves
  • 2 green onions, sliced

Instructions
 

  • Heat the vegetable oil in a large pot over medium heat. Add the minced lemongrass, garlic, and ginger and cook for one minute until fragrant.
  • Add the pork tenderloin strips and cook for two to three minutes, stirring until the meat is no longer pink on the outside.
  • Stir in the sliced onion and julienned carrots. Cook for another two minutes to soften the vegetables slightly.
  • Pour in the chicken broth and fish sauce. Bring the mixture to a gentle simmer and cook for 10 minutes so the flavors blend and the pork finishes cooking.
  • While the stew simmers, cook the rice noodles in a separate pot according to package directions. Drain and divide them among four bowls.
  • Stir the lime juice into the stew. Ladle the hot stew over the noodles and top each bowl with cilantro, mint, basil, and green onions.

Notes

Mince the lemongrass as finely as possible so no tough pieces end up in the bowls. If you want a bit more heat, add a sliced red chili with the garlic and ginger at the start. Leftovers keep well in the fridge for two days. Reheat the stew gently on the stove and add a splash of broth if it thickens. The herbs are best added fresh right before serving.
Course: Main Course
Cuisine: Vietnamese
Equipment: Large pot, Medium pot, Knife