Vietnamese food isn’t spicy. It’s ingenious use of lemon grass gives its dishes a subtle fragrance rather than a fiery hit. Even with the use of 4 chillies, this dish has a growing warmth rather than immediate spice. Use long red chillies as they aren’t as hot as the fiery smaller Thai chillies. If you WANT more heat then use half and half.
500g pork stir fry
2 tablespoons vegetable oil
1 lemon grass stalk (pounded to a fine pulp)
2 garlic cloves (finely chopped)
4 long red chillies (finely chopped)
3 tablespoons sugar
25ml fish sauce
25ml soy sauce
salt & pepper
Mix together the sugar, fish sauce, soy sauce and a little salt & pepper with 200ml boiing water. Stir until the sugar is dissolved then set aside.
Heat the oil in a wok until just hot. Drop in the garlic and stir briefly (20 seconds). Add the lemon grass and chilli and stir for 1-2 minutes. Add the pork and stir fry for 1-2 minutes then pour in the sugar/fish sauce liquid. Turn up the heat and simmer vigorously for 1-2 minutes until lightly caramalised. Remove from the heat and serve immediately.
Serve on boiled rice with a side of sliced tomatoes and cucumber.