{"id":1608,"date":"2026-07-17T05:24:37","date_gmt":"2026-07-17T05:24:37","guid":{"rendered":"https:\/\/dragonfirekitchen.co.uk\/?p=1608"},"modified":"2026-07-22T17:25:00","modified_gmt":"2026-07-22T17:25:00","slug":"white-lotus-vietnamese-lemongrass-pork","status":"publish","type":"post","link":"https:\/\/dragonfirekitchen.co.uk\/?p=1608","title":{"rendered":"White Lotus Lemongrass Pork"},"content":{"rendered":"<div class=\"wp-block-group dfks-layout dfks-layout-applied dfks-layout-dragon_recipe is-layout-flow wp-block-group-is-layout-flow\"><div class=\"wp-block-group dfks-post-body is-layout-flow wp-block-group-is-layout-flow\"><p><strong>Clan:<\/strong> White Dragon<\/p><p><strong>Category:<\/strong> White Lotus Feasts<\/p><h2>White Lotus Lemongrass Pork<\/h2><p>Fragrant lemongrass, garlic and fish sauce turn thinly sliced pork into a bright White Lotus feast. Serve it over rice noodles with herbs, cucumber and a sharp lime dressing for contrast.<\/p><h2>Why You\u2019ll Love This Recipe<\/h2><ul><li>Fast-cooking and aromatic<\/li><li>Fresh herbs balance the savoury pork<\/li><li>Ideal for rice or noodle bowls<\/li><li>Easy to prepare ahead<\/li><\/ul><h2>Prep Time<\/h2><p>25 Minutes<\/p><h2>Cook Time<\/h2><p>15 Minutes<\/p><h2>Serves<\/h2><p>4<\/p><h2>Ingredients<\/h2><ul><li>600g pork shoulder or loin, very thinly sliced<\/li><li>2 lemongrass stalks, tender inner parts finely chopped<\/li><li>3 garlic cloves, crushed<\/li><li>2 tbsp fish sauce<\/li><li>1 tbsp light soy sauce<\/li><li>1 tbsp soft brown sugar<\/li><li>1 tbsp lime juice<\/li><li>1 tbsp neutral oil<\/li><li>200g rice vermicelli noodles<\/li><li>1 cucumber, cut into ribbons<\/li><li>2 carrots, julienned<\/li><li>A handful each of mint and coriander<\/li><li>2 spring onions, sliced<\/li><li>1 red chilli, sliced<\/li><li>Lime wedges, to serve<\/li><\/ul><h2>Method<\/h2><ol><li>Mix the lemongrass, garlic, fish sauce, soy sauce, sugar and lime juice in a bowl.<\/li><li>Add the pork and massage in the marinade. Leave for 20 minutes, or refrigerate for up to 8 hours.<\/li><li>Prepare the rice noodles according to the packet instructions, then rinse under cold water and drain well.<\/li><li>Arrange the noodles, cucumber, carrot, herbs and spring onions in serving bowls.<\/li><li>Heat a large frying pan or wok until very hot. Add the oil and cook the pork in two batches for 3\u20134 minutes each, allowing the edges to caramelise.<\/li><li>Divide the pork between the bowls. Spoon over any pan juices and finish with chilli and lime wedges.<\/li><\/ol><h2>Adventurer\u2019s Notes<\/h2><h3>Dragon\u2019s Tip<\/h3><p>Slice the pork while it is slightly chilled; this makes it much easier to produce the thin pieces needed for quick, even cooking.<\/p><h3>\ud83c\udf3f Lotus Garden Finish<\/h3><p>Add generous handfuls of mint, coriander and basil just before serving for the brightest aroma.<\/p><h3>\ud83d\udd25 Wok-Keeper\u2019s Secret<\/h3><p>Cook the pork in small batches over high heat so it browns quickly instead of steaming.<\/p><h3>\ud83e\udd52 Moonlit Crunch<\/h3><p>Cucumber, shredded carrot and crushed peanuts bring coolness and texture to the fragrant pork.<\/p><h3>\ud83c\udf5c Traveller\u2019s Bowl<\/h3><p>Rice noodles make a light feast, while steamed rice creates a heartier meal for a long journey.<\/p><h2>Lore of the Hoard<\/h2><p>White Lotus cooks prize balance above extravagance: fragrance, fire, freshness and crunch must all share the same bowl. Lemongrass is believed to clear the mind before difficult quests and important decisions.<\/p>\n\n\n<div class=\"wp-block-group dfks-recommended-with is-layout-flow wp-block-group-is-layout-flow\">\n\n<h2 class=\"wp-block-heading\">Recommended With<\/h2>\n\n\n\n<ul class=\"wp-block-list\"><li><a href=\"https:\/\/dragonfirekitchen.co.uk\/?p=1020\">Garlic &amp; Rosemary Lamb Marinade<\/a><\/li><li><a href=\"https:\/\/dragonfirekitchen.co.uk\/?p=1012\">Dragon&#039;s Gold Sauce<\/a><\/li><li><a href=\"https:\/\/dragonfirekitchen.co.uk\/?p=922\">White Dragon Chicken Rub<\/a><\/li><li><a href=\"https:\/\/dragonfirekitchen.co.uk\/?p=894\">Green Dragon Garden Blend<\/a><\/li><li><a href=\"https:\/\/dragonfirekitchen.co.uk\/?p=1022\">Asian Sesame Marinade<\/a><\/li><\/ul>\n\n<\/div>\n\n\n<!-- DFK CONTEXTUAL LINKS -->\n<h2>Continue Your Journey<\/h2><p>Explore another dish from the vault or visit the Workshop and Spice Merchant for a fitting companion.<\/p><ul><li><a href=\"https:\/\/dragonfirekitchen.co.uk\/?p=1609\">Golden Plains Chimichurri Lamb<\/a><\/li><li><a href=\"https:\/\/dragonfirekitchen.co.uk\/?p=1600\">Saffron Citadel Chicken Tagine<\/a><\/li><li><a href=\"https:\/\/dragonfirekitchen.co.uk\/?p=1091\">Ember Apple Toddy<\/a> \u2014 a workshop pairing for the table<\/li><li><a href=\"https:\/\/dragonfirekitchen.co.uk\/?p=1016\">Citrus Herb Chicken Marinade<\/a> \u2014 explore another flavour path<\/li><\/ul>\n<!-- \/DFK CONTEXTUAL LINKS -->\n<!-- DFK RECIPE SCHEMA -->\n<script type=\"application\/ld+json\" class=\"dfk-recipe-schema\">{\"@context\":\"https:\/\/schema.org\",\"@type\":\"Recipe\",\"@id\":\"https:\/\/dragonfirekitchen.co.uk\/?p=1608#recipe\",\"mainEntityOfPage\":\"https:\/\/dragonfirekitchen.co.uk\/?p=1608\",\"name\":\"White Lotus Lemongrass Pork\",\"description\":\"Fragrant lemongrass, garlic and fish sauce turn thinly sliced pork into a bright White Lotus feast. Serve it over rice noodles with herbs, cucumber and a sharp lime dressing for contrast.\",\"image\":[\"https:\/\/dragonfirekitchen.co.uk\/wp-content\/uploads\/2026\/06\/new-white-clan.png\"],\"author\":{\"@type\":\"Person\",\"name\":\"The Dragon Chef\"},\"recipeCategory\":\"White Lotus Feasts\",\"recipeYield\":\"4 servings\",\"prepTime\":\"PT25M\",\"cookTime\":\"PT15M\",\"recipeIngredient\":[\"600g pork shoulder or loin, very thinly sliced\",\"2 lemongrass stalks, tender inner parts finely chopped\",\"3 garlic cloves, crushed\",\"2 tbsp fish sauce\",\"1 tbsp light soy sauce\",\"1 tbsp soft brown sugar\",\"1 tbsp lime juice\",\"1 tbsp neutral oil\",\"200g rice vermicelli noodles\",\"1 cucumber, cut into ribbons\",\"2 carrots, julienned\",\"A handful each of mint and coriander\",\"2 spring onions, sliced\",\"1 red chilli, sliced\",\"Lime wedges, to serve\"],\"recipeInstructions\":[{\"@type\":\"HowToStep\",\"text\":\"Mix the lemongrass, garlic, fish sauce, soy sauce, sugar and lime juice in a bowl.\"},{\"@type\":\"HowToStep\",\"text\":\"Add the pork and massage in the marinade. 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Serve it over rice noodles with herbs, cucumber and a sharp lime dressing&#8230;<\/p>\n","protected":false},"author":1,"featured_media":2009,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[9,73],"tags":[],"class_list":["post-1608","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-white-dragon-recipes","category-main-courses"],"_links":{"self":[{"href":"https:\/\/dragonfirekitchen.co.uk\/index.php?rest_route=\/wp\/v2\/posts\/1608","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/dragonfirekitchen.co.uk\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/dragonfirekitchen.co.uk\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/dragonfirekitchen.co.uk\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/dragonfirekitchen.co.uk\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1608"}],"version-history":[{"count":7,"href":"https:\/\/dragonfirekitchen.co.uk\/index.php?rest_route=\/wp\/v2\/posts\/1608\/revisions"}],"predecessor-version":[{"id":2315,"href":"https:\/\/dragonfirekitchen.co.uk\/index.php?rest_route=\/wp\/v2\/posts\/1608\/revisions\/2315"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/dragonfirekitchen.co.uk\/index.php?rest_route=\/wp\/v2\/media\/2009"}],"wp:attachment":[{"href":"https:\/\/dragonfirekitchen.co.uk\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1608"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/dragonfirekitchen.co.uk\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1608"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/dragonfirekitchen.co.uk\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1608"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}