Recipe: Pan-Fried Lemongrass Pork (Thịt Heo Chiên)

I always love the blended taste of fish sauce and lemongrass in Vietnamese food. Lemongrass marinade is always so flavorful and has a combination of salty and sweet, mind you it is pretty irresistible!! This is a pretty simple Vietnamese dish which I am sharing here and it is great for those who want to have a quick dish prepared.

As the pork loin is thinly sliced (4mm), I only need to marinade it for about 20 to 30 minutes and I prefer to pan fry the pork instead of grilling them. However, here is a word of caution, YOU NEED TO WATCH THEM LIKE A HAWK! The marinade has some honey in it so they might burn easily if you overcook the meat.

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Serves 2 to 3 persons


400g pork loin

1 ½ to 2 tablespoons of honey/sugar

4 cloves of garlic (minced finely)

1 small red onion (minced finely)

1 stalk lemongrass (trimmed and finely chopped)

2 stalks of chilli (finely chopped)

1⁄4 teaspoon black pepper

1 ½ tablespoons fish sauce

1 ½ tablespoons cooking oil

Some coriander leaves for garnishing


  1. Slice the pork loin into 4mm thick.
  2. Rinse and drain well.
  3. Arrange the pork slices in a single layer and set aside.
  4. Combine the honey/sugar, fish sauce, lemongrass, garlic, shallot, chilli, and pepper.
  5. Whisk until the sugar dissolves.
  6. Pour the marinade over the pork and marinate at room temperature for at least an hour or overnight.


Pan-frying of pork:

  1. Heat up a non-stick pan and add oil.
  2. Add the slices of pork and pan fry for 1 to 2 minutes or till meat is cooked through.
  3. Flip the meat over to the other side and pan fry for another 1 to 2 minutes or till meat is cooked through.
  4. Transfer the cooked pork to a serving dish.

Cooking the sauce for the pork:

  1. Pour in all the marinade into the hot pan and bring it to boil.
  2. Once the sauce is boiled, pour it on the cooked pork slices.
  3. Garnish with coriander leaves and serve with steam rice and sliced cucumbers.

Mummy's Kitchen

Hi! My name is Josephine Go. I blog at in a segment called Mummy’s Kitchen. I love to use fresh and natural ingredients in my cooking to promote healthy eating. Some of my recipes may not be in line with the traditional methods of cooking to the extent that some of the ingredients are different, but hopefully new recipes are being created in my style. I certainly hope that what I do will help guide kitchen first-timers on how to cook their first meal as well as further equip kitchen veterans with new recipes. My loving husband and two wonderful children are my best guinea pigs and critics. They have enjoyed (or endured) the food that has been served to them for all these years. Mind you, I did not know how to cook or ever knew that I could cook till I got married. So there is hope for everyone. If I can cook, you can cook. You will not know how good or talented you are until you put your hand in the plough.

3 thoughts on “Recipe: Pan-Fried Lemongrass Pork (Thịt Heo Chiên)

  1. Helen Seow says:

    Is it ok if we will to marinade the pork and left in the fridge instead of room temperature

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