Vietnamese-inspired · Dinner

Lemongrass pork with coconut rice

Name: Lemongrass pork with coconut rice
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Vietnamese-inspired
Ingredients: 1 1/2 pounds pork tenderloin, thinly sliced; 1 1/2 cups jasmine rice; 1 English cucumber, thinly sliced; 3 carrots, shaved into ribbons; 2 tablespoons minced lemongrass; 1 tablespoon fish sauce; 1 tablespoon lime juice; 1 cup fresh mint leaves; 2 tablespoons olive oil, divided; 1 teaspoon kosher salt, divided, plus black pepper

Lemongrass pork with coconut rice brings together citrusy pork, coconut rice, cucumber, carrots, and mint in a colorful, weeknight-ready dinner.

About 35 minTotal

About 35 minActive

$$Cost

EasyDifficulty

Makes 4 servings

Equipment

Large skillet

Ingredients

1× recipe · Makes 4 servings

1 1/2 pounds pork tenderloin, thinly sliced
1 1/2 cups jasmine rice
1 English cucumber, thinly sliced
3 carrots, shaved into ribbons
2 tablespoons minced lemongrass
1 tablespoon fish sauce
1 tablespoon lime juice
1 cup fresh mint leaves
2 tablespoons olive oil, divided
1 teaspoon kosher salt, divided, plus black pepper

Instructions

Cook 1 1/2 cups jasmine rice according to package directions. Keep warm, fluffing or separating it before serving. Combine 2 tablespoons minced lemongrass, 1 tablespoon fish sauce, 1 tablespoon lime juice into a smooth dressing or glaze.
Pat 1 1/2 pounds pork tenderloin, thinly sliced dry, then season with half of 1 teaspoon kosher salt and black pepper. Heat 1 tablespoon olive oil in a large skillet over medium-high and cook the main ingredient until it reaches 145°F before resting; transfer to a plate.
Add the remaining 1 tablespoon olive oil and . Cook until browned or crisp-tender, 4 to 6 minutes, then season with the remaining salt and pepper.
Build four bowls with the prepared base, cooked vegetables, and main ingredient. Add 1 English cucumber, thinly sliced and 3 carrots, shaved into ribbons fresh at serving. Spoon over the sauce and finish Lemongrass pork with coconut rice with 1 cup fresh mint leaves.

Kwilt Kitchen, United StatesContemporary North American meal-kit cooking with Vietnamese-inspired flavor cues

From the table

About this recipe

Lemongrass pork with coconut rice is an original Kwilt Kitchen weeknight composition, not a reproduction of a meal-kit provider recipe or a claim of traditional authenticity. It uses Vietnamese-inspired flavor cues inside a practical main, vegetable, base, sauce, and finish structure.

Green Chef's menu categories and Blue Apron's public cookbook document the broad contemporary meal-kit pattern behind the user's request. This recipe applies that pattern through Kwilt-authored ingredients and method: Build an original Vietnamese-inspired weeknight composition around the meal-kit virtues the user requested—clear choices, colorful produce, a distinctive sauce, and a 35-to-40-minute path—without reproducing Green Chef or Blue Apron recipe text.

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Vietnamese-inspired · Dinner

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About 35 min4 servings