Vietnamese Pork Stirfry with Garlic, Chilies and Lime


vietnamese pork stirfry

Don’t let the lack of a syrupy sauce fool you….this quick stir-fry is bursting with flavor!    Try it over rice or noodles, wrap it up in lettuce leaves or rice paper, or use as a topping for an Asian salad with fresh greens and cucumbers. I love the pork tenderloin here but you can substitute chicken as well.


3 tablespoons peanut oil

1 pound pork tenderloin, trimmed then cut into fine strips

4 scallions, chopped

4 garlic cloves, minced

1 1/2 inch piece fresh ginger, peeled and finely chopped

2 red or green chilies, seeded and finely chopped

1/2 cup shelled, unsalted peanuts (note: if you only have salted peanuts, just rinse under water to remove the salt.  Fish sauce is quite salty so salted peanuts might overwhelm the dish)

grated rind and juice of 2 limes

2 tablespoons Asian fish sauce

1/2 cup chopped fresh mint leaves

1/2 cups chopped fresh basil leaves

1/2 cup chopped cilantro leaves


Heat a wok or heavy pan and add 2 tablespoons of the oil.  Add the pork and sear over high heat until browned. (do not crowd pan…can do in two batches if necessary)  Remove the meat and juices to plate and set aside.

Wipe the work clean and return to the heat.  Pour in the remaining oil and add the onions garlic, ginger and chilies.   When the aromas begin to rise from the pan, add the peanuts and stir-fry for 1 minute.

Return the meat and its juices back to the wok, then stir in the lime rind and juice, followed by the fish sauce.  Add the fresh herbs and serve.



  1. says

    Oh my goodness… This stir-fry looks super yummy. Though it is 11:30pm, I am getting so hungry! The idea of using as a topping for the salad sounds really nice, too. I am going to give it a try :-) Yuko

  2. says


    My name is KP Kwan. a restaurateur from Malaysia who loves to cook and write.

    Recently I wrote an article about stir-frying dishes in different parts of the world.

    I am delighted to find your recipe: VIETNAMESE PORK STIRFRY WITH GARLIC, CHILIES AND LIME, and have included it in the recipe collection in my article.

    Your recipe will definitely an asset to this colorful selection which will be viewed by many gastronomers and food enthusiasts.

    Your recipe is linked back to the original page (this page), so the readers can view the full recipe on your web page.

    In addition, I would like to seek your permission to use the recipe image too. I have published it in the article (with a link too) and please let me know if you are comfortable with it.

    You can find your recipe listed here: (In Asian Countries section)

    URL :

    Thank you for your wonderful recipe and would love to hear from you soon.

    KP Kwan

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