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The Vientiane-to-Vancouver Crispy Lemongrass Pork & Smashed Cucumber Bowl

The Vientiane-to-Vancouver Crispy Lemongrass Pork & Smashed Cucumber Bowl

Welcome to your new favorite weeknight departure gate! We're transforming humble ground pork into crispy, caramelized, lemongrass-scented nuggets of pure joy right in your skillet. Tossed with a cooling, jaggedly smashed cucumber salad and a vibrant lime dressing shaken up in a mason jar, this bowl is an instant trip to a bustling Southeast Asian night market.

Chef Mira Lin
Chef Mira Lin
Prep: 15 minutes
Cook: 10 minutes
4
easy
dinnersalad
street-foodweeknight-dinnermason-jar-dressingpork-bowl+1

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Timeline

15 minutes
0m5m10m15m
Sear Ground Pork
8m
Prep Veggies & Herbs
5m
Shake Dressing
2m
Sauté Aromatics
3m
Assemble Bowls
4m

Ingredients

  • 1 tbsp neutral oil(avocado, canola, or grapeseed)
  • 1 lb ground pork(80/20 blend preferred for the best crispiness)
  • 4 Persian cucumbers(washed and ends trimmed)
  • 1 medium shallot(peeled and thinly sliced)
  • 1 large bunch fresh mint(leaves picked and roughly torn)
  • 1 large bunch fresh cilantro(roughly chopped, stems included!)
  • 4 cloves garlic(minced)
  • 2 tbsp lemongrass paste(or the tender white core of fresh lemongrass, very finely minced)
  • 3 tbsp fish sauce(divided (2 tbsp for dressing, 1 tbsp for pork))
  • 1/4 cup lime juice(freshly squeezed, about 2-3 limes)
  • 2 tbsp brown sugar(light or dark)
  • 1 tsp chili flakes(or 1 minced fresh bird's eye chili if you like it spicy)
  • 2 heads romaine lettuce(washed and chopped)
  • 1/4 cup roasted peanuts(crushed)

Instructions

  1. 1

    Welcome to today's departure gate! Place a large wok or skillet over medium-high heat and add 1 tbsp neutral oil. Once shimmering, crumble in 1 lb ground pork. Let it sit completely undisturbed for 3 minutes to get those gloriously crispy, caramelized edges. After the crust forms, break it apart and stir-fry until browned and cooked through, about 5 more minutes.

    8 min

    Tip: Resist the urge to stir the pork immediately! Letting it sit is the secret to that authentic, crispy street-food texture.

  2. 2

    While the pork is getting crispy, take out some aggression on 4 Persian cucumbers by smashing them with the flat side of your chef's knife until they split open, then roughly chop them into bite-sized pieces. Thinly slice 1 medium shallot and tear the leaves from 1 large bunch fresh mint and 1 large bunch fresh cilantro.

    5 min

    Tip: Smashing the cucumbers rather than neatly slicing them creates jagged edges that drink up the dressing perfectly.

  3. 3

    Grab your trusty mason jar to make our vibrant street-market dressing. Add 2 tbsp fish sauce, 1/4 cup lime juice, 2 tbsp brown sugar, and 1 tsp chili flakes. Screw the lid on tight and shake vigorously—like you're mixing a cocktail on a turbulent flight—until the sugar dissolves entirely.

    2 min

    Tip: If your limes are a little firm, roll them hard on the counter before juicing to yield more liquid.

  4. 4

    Time to wake up the aromatics! Toss 4 cloves garlic (minced) and 2 tbsp lemongrass paste into the skillet with the browned pork. Stir-fry for 2 minutes until your kitchen smells intensely fragrant, then splash in the remaining 1 tbsp fish sauce to deglaze the pan, tossing to coat the meat. Remove from heat.

    3 min

    Tip: Adding aromatics at the end prevents the garlic from turning bitter during the long initial sear.

  5. 5

    Build your bowls by laying down a crisp bed of chopped 2 heads romaine lettuce. Top with the smashed cucumbers, a massive handful of your prepped mint and cilantro, and the sliced shallot. Scoop the sizzling, aromatic lemongrass pork right on top. Drizzle heavily with your mason jar dressing and finish with a sprinkle of 1/4 cup roasted peanuts (crushed). Boarding is complete—dig in!

    4 min

    Tip: Assemble just before eating so the hot pork doesn't wilt the crisp romaine too much.

Chef's Notes

For the absolute best texture, I can't stress enough: really let that pork sit undisturbed in the hot skillet before stirring it. Those deeply browned, crispy bits are what make this dish feel incredibly authentic! If you want to make this ahead for meal prep, keep the mason jar dressing, veggies, and pork in separate containers and toss everything together right at your desk.

Frequently Asked Questions

How long does The Vientiane-to-Vancouver Crispy Lemongrass Pork & Smashed Cucumber Bowl take to make?

The Vientiane-to-Vancouver Crispy Lemongrass Pork & Smashed Cucumber Bowl takes about 25 minutes total. That includes 15 minutes of prep and 10 minutes of cooking.

How many servings does this recipe make?

This recipe makes 4 servings.

What skill level is needed for The Vientiane-to-Vancouver Crispy Lemongrass Pork & Smashed Cucumber Bowl?

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

What ingredients do I need for The Vientiane-to-Vancouver Crispy Lemongrass Pork & Smashed Cucumber Bowl?

The main ingredients are: neutral oil, ground pork, Persian cucumbers, shallot, fresh mint, fresh cilantro, garlic, lemongrass paste, fish sauce, lime juice, brown sugar, chili flakes, romaine lettuce, roasted peanuts.

What type of meal is The Vientiane-to-Vancouver Crispy Lemongrass Pork & Smashed Cucumber Bowl?

The Vientiane-to-Vancouver Crispy Lemongrass Pork & Smashed Cucumber Bowl is categorized as: dinner, salad.