Vietnamese Shrimp and Pork Stir-Fry

Maximum flavour with minimum effort, this stir fry of meat and seafood with lemongrass and garlic cooks in only moments after marinating for 30 minutes in a simple mixture of fish sauce and sugar.

I made this to serve as a filling for Vietnamese Crepes (p 280) and it worked out well as the small amount of marinade cooked off quickly when the pork and shrimp were stir-fried, thereby avoiding soggy crepes. However, this wouldn’t necessarily be a good thing if this is being served over noodles or rice…you would want to follow the authors’ recommendation to add a little water to the wok.

Delicious on its own, it was fabulous with the savoury crepes.