inspochef
Back to Chef Mira Lin
Hanoi-to-Havana Sizzling Lemongrass Pork Salad Bowl

Hanoi-to-Havana Sizzling Lemongrass Pork Salad Bowl

Crispy, caramelized ground pork infused with aromatic finely minced lemongrass and garlic crashes headfirst into a crisp mojo-nuoc-cham chopped salad. Piled high over crunchy cabbage, cooling cucumber, and mountains of fresh mint and cilantro, this high-energy dinner bowl is your weeknight passport to Southeast Asian street food fused with vibrant Caribbean citrus.

Chef Mira Lin
Chef Mira Lin
Prep: 10 minutes
Cook: 9 minutes
4
easy
dinnersalad
weeknight-dinnerstir-frylemongrassfusion-bowl+1

Save a copy to your collection for editing

Timeline

19 minutes
0m5m10m15m19m
Chop Produce & Aromatics
8m
Shake Up Dressing
2m
Sear Pork Nuggety & Crisp
4m
Toss Salad Base
3m
Stir-Fry Lemongrass & Glaze
3m
Assemble & Garnish Bowls
2m

Ingredients

  • 1 lb ground pork(can substitute ground chicken or turkey)
  • 2 stalks lemongrass(tender white and pale green inner core only, extremely finely minced)
  • 4 cloves garlic(minced)
  • 1 tbsp fresh ginger(grated)
  • 1.5 tbsp avocado oil(or any high-heat neutral oil)
  • 2 tbsp brown sugar(divided: 1 tbsp for pork glaze, 1 tbsp for dressing)
  • 3 tbsp fish sauce(divided: 1 tbsp for pork, 2 tbsp for dressing)
  • 1 tbsp soy sauce(tamari or coconut aminos also work)
  • 3 tbsp fresh lime juice(from about 2 juicy limes)
  • 2 tbsp fresh orange juice(sweet mojo-style citrus lift)
  • 1 bird's eye chili or jalapeño(thinly sliced; adjust to your heat tolerance)
  • 4 cups green cabbage(very thinly shredded)
  • 2 Persian cucumbers(sliced into half-moons)
  • 2 carrots(peeled and shredded or cut into matchsticks)
  • 0.5 cup fresh mint leaves(whole leaves or roughly torn)
  • 0.5 cup fresh cilantro leaves(tender leaves and stems, roughly chopped)
  • 0.33 cup roasted peanuts(roughly chopped)
  • 0.25 cup fried shallots(store-bought or homemade crispy shallots)

Instructions

  1. 1

    Step up to Departure Gate: Cutting Board! Finely mince 2 stalks lemongrass (only the tender inner white and pale green stalks), mince 4 cloves garlic, grate 1 tbsp fresh ginger, shred 4 cups green cabbage, slice 2 Persian cucumbers, and matchstick 2 carrots.

    8 min

    Tip: Smash the lemongrass stalks with the flat of your knife first to crack open the fibrous layers before mincing down to confetti-sized bits.

  2. 2

    Grab a clean mason jar and build our Mojo-Nuoc Cham dressing: combine 3 tbsp fresh lime juice, 2 tbsp fresh orange juice, 2 tbsp fish sauce, 1 tbsp brown sugar, and 1 bird's eye chili or jalapeño. Tightly seal the lid and shake vigorously until the sugar dissolves.

    2 min

    Tip: Taste test with a shred of cabbage! You want an electric ping-pong bounce between funky, tart, citrus-sweet, and fiery.

  3. 3

    Heat a large skillet or wok over high heat with 1.5 tbsp avocado oil. Once smoking hot, add 1 lb ground pork, breaking it into small bite-sized nuggets. Sear without moving for 2 minutes to get that glorious deep golden browning.

    4 min

    Tip: Resist the urge to stir immediately! Searing builds incredible wok-char crust.

  4. 4

    Toss the shredded 4 cups green cabbage, sliced 2 Persian cucumbers, matchstick 2 carrots, 0.5 cup fresh mint leaves, and 0.5 cup fresh cilantro leaves into a giant serving bowl. Drizzle with half of the prepared mason jar dressing and toss to coat while the pork finishes sizzling.

    3 min

    Tip: Tossing the sturdy vegetables right before serving keeps them delightfully crunchy while allowing the citrus dressing to soften the cabbage slightly.

  5. 5

    Stir-fry the pork vigorously, then toss in the minced 2 stalks lemongrass, minced 4 cloves garlic, and grated 1 tbsp fresh ginger. Stir-fry constantly for 90 seconds until insanely fragrant. Drizzle in 1 tbsp brown sugar, 1 tbsp fish sauce, and 1 tbsp soy sauce, tossing rapidly for 1 minute until the pork is glossy, sticky, and deeply caramelized.

    3 min

    Tip: Keep the wok moving so the sugars glaze the meat instead of burning against the dry pan.

  6. 6

    Spoon the piping-hot, caramelized lemongrass pork directly over the chilled, dressed salad base. Drizzle with the remaining mason jar dressing, and shower everything generously with 0.33 cup roasted peanuts and 0.25 cup fried shallots. Grab chopsticks or a fork and dig straight in!

    2 min

    Tip: Serve immediately so every single bite gives you the wild thrill of hot, sizzling, savory meat colliding with cool, zesty, crunchy greens.

Chef's Notes

Think of this dish as bun cha meets Havana street mojo. The real magic happens when the blazing hot, sweet-and-savory caramelized lemongrass pork lands directly on top of icy-cold, crunchy cabbage, releasing herbal aromas of mint and lime into the steam. If you have leftover rice or cold vermicelli noodles lurking in your fridge, feel free to toss a handful into the bowl bottom, but honestly, the cabbage and herb base gives you all the crunch, volume, and satisfaction you need after a chaotic day.

Frequently Asked Questions

How long does Hanoi-to-Havana Sizzling Lemongrass Pork Salad Bowl take to make?

Hanoi-to-Havana Sizzling Lemongrass Pork Salad Bowl takes about 19 minutes total. That includes 10 minutes of prep and 9 minutes of cooking.

How many servings does this recipe make?

This recipe makes 4 servings.

What skill level is needed for Hanoi-to-Havana Sizzling Lemongrass Pork Salad Bowl?

This recipe is rated easy — it's beginner-friendly and straightforward.

What ingredients do I need for Hanoi-to-Havana Sizzling Lemongrass Pork Salad Bowl?

The main ingredients are: ground pork, lemongrass, garlic, fresh ginger, avocado oil, brown sugar, fish sauce, soy sauce, fresh lime juice, fresh orange juice, bird's eye chili or jalapeño, green cabbage, Persian cucumbers, carrots, fresh mint leaves, fresh cilantro leaves, roasted peanuts, fried shallots.

What type of meal is Hanoi-to-Havana Sizzling Lemongrass Pork Salad Bowl?

Hanoi-to-Havana Sizzling Lemongrass Pork Salad Bowl is categorized as: dinner, salad.