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Lemongrass Pork Rice Plate

Lemongrass Pork Rice Plate

Vietnamese rice plates are hands-down my favourite dinner. They are filling, easy to make, and bursting with a variety of flavour – the warm rice, grilled protein, pickled carrots, fresh cucumbers, creamy egg yolk from the fried egg and tangy prepared fish sauce. This particular plate got two thumbs up from the husband, so it’s definitely a substantial enough meal for a growing man!

As I have mentioned before in previous posts, I prefer lean cuts of meat so I used a boneless pork rib roast for this plate. I think the piece I bought was about 2 lbs, costing just over $7, and I used half of it for our dinner for two. I froze the other half and will use it again to make the same plate again whenever I’m craving a hearty rice dish.

Most of the ingredients for this recipe should be pantry staples and/or easy to find, except for maybe the lemongrass. Lemongrass is a stalky plant with a lemon scent, commonly used in Asian cooking.  I always buy my lemongrass from Ngoy Hoa, the Asian grocery store in Regina. I have never found it at Sobeys or Co-op, but Superstore might have it.


The fresh vegetables added to the rice plate make it a healthy, well-rounded meal. I prefer to keep it simple with just the pickled carrots that I make with my prepared fish sauce, and fresh cucumbers. However, feel free to add whatever vegetables you want. I’ve seen other Vietnamese rice plates built with tomatoes, shredded lettuce and fresh herbs as well.

The recipe below is for the preparation of the grilled pork. The pork is best prepared on a barbecue or a grill. We currently don’t have a barbecue right now as we are still building our backyard deck. I ended up grilling the pork in a cast iron pan, constantly flipping the meat on both sides to build a nice char, and it worked out fine.

Build your plate with the pork, hot jasmine rice, fresh vegetables, and a fried egg, and dress it with prepared fish sauce. This dish is best served with a cold, light beer (says the husband!).

Lemongrass Grilled Pork

Print Recipe
Serves: 2 Cooking Time: 30 mins


  • 1 lb of lean pork (I used a boneless pork rib roast), sliced
  • 1 tbsp of minced lemon grass (just the white portion, discard the tough leaves at the top)
  • 2 cloves of garlic, minced
  • 1 shallot, minced
  • 1 tbsp of soy sauce
  • 1/2 tbsp of brown sugar
  • 1/2 tbsp of pure fish sauce
  • 1 English cucumber, julienned
  • Fried eggs
  • jasmine rice
  • pickled carrots
  • prepared fish sauce



Marinate the pork with the lemongrass, garlic, shallots, soy sauce, brown sugar, and fish sauce. The longer you can marinate it, the more flavourful the meat will be. I marinated mine for about 2 hours.


Prepare your rice.


Prepare the vegetables that you will be including in your plate.


Grill the pork slices on a grill or barbecue until nicely charred.


Fry up an egg or two.


Build a plate to your preference, dress it with your prepared fish sauce, and enjoy!

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