Get 3 months FREE*
Start today
Photo of Vietnamese pork stew by WW

Vietnamese pork stew

PersonalPoints™ per serving
Total Time
3 hr 25 min
10 min
3 hr 15 min
The slow cooking allows for the delicious flavours to develop: lemongrass, ginger, star anise, chilli and fish sauce. Yum!


Olive oil

2 tsp

Brown onion

1 medium, coarsely chopped


2 clove(s), finely chopped

Trimmed pork forequarter chop

400 g, (buy 500g pork shoulder), cut into 3cm pieces

Tomato paste

1 tbs

Beef stock

1 cup(s)

Fresh lemongrass

1 piece(s), bruised, halved

Fresh ginger

1 tbs, (3cm piece) peeled, finely chopped

Star anise

3 individual

Fresh red chilli

1 whole


2 medium, halved lengthways, thickly sliced

Beans, snake

1 cup(s), (1 bunch) cut into 3cm lengths

Fish sauce

2 tsp

Cooked basmati rice

300 g, (2 cups)


  1. Heat half the oil in a large non-stick frying pan over medium-high heat. Cook the onion and garlic, stirring, for 3 minutes or until softened. Transfer to an 18-cup (4.5L) slow cooker.
  2. Heat the remaining oil in the same frying pan. Cook the pork, stirring occasionally, for 3-4 minutes or until browned. Add the tomato paste. Stir to coat the pork. Add the stock and bring to a simmer. Transfer the pork mixture to the slow cooker with the lemongrass, ginger, star anise and chilli. Cook, covered, on High for 1½ hours or on low for 3 hours.
  3. Add the carrot and cook, covered, on High for 1 hour or on low for 2 hours. Add the beans and cook, covered, on High for 30 minutes or on Low for 1 hour, or until tender.
  4. Stir in the fish sauce and season with pepper. Divide the rice and the pork stew among serving dishes.


SERVING SUGGESTION: Steamed Asian greens such as Chinese broccoli, bok choy or choy sum.