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Patricia Wells' Pork with Green Beans, Ginger, and Fresh Coriander

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Serves 4-6

4 tablespoons vegetable oil

1 plump clove garlic, peeled, halved, green germ removed, and minced

5 tablespoons minced fresh ginger
1 tablespoon minced lemongrass

6 ounces lean minced pork
2 teaspoons Vietnamese chile sauce (or to taste) 

4 tablespoons garlic chile sauce (or to taste)
6 thin spring onions or scallions, white part only, sliced into 3/4-inch pieces
1/2 pound thin green beans, trimmed at both ends, blanched, refreshed, and cut into small pieces, 1/2 to 3/4 inches. 

1 tablespoon Vietnamese fish sauce, preferably Phu Quoc brand


1. In a dry skillet at room temperature, combine the oil, garlic, lemongrass, and ginger. Stir to coat all ingredients and cook over medium heat until fragrant and lightly golden, about 5 minutes. Add the pork and cook until the meat separates into pieces and just cooks through, about 3 minutes.

2. Reduce the heat to low, add the chile and garlic sauces, spring onions, green beans, and fish sauce, and carefully mix until well combined. Taste for seasoning. Cook until all the flavors have blended together, 1 or 2 minutes more. Serve with rice, garnished with a lot of fresh herbs. 

For the garnish:

1 tablespoon sesame seeds or 2 tablespoons chopped Pan-Roasted Peanuts
De-stemmed fresh herbs (coriander, and/or coarsely chopped mint or Chinese basil)




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