The Grand Tour Story
The Grand Tour leaves Japan behind and heads south into Vietnam, where the streets of Ho Chi Minh City never
seem to stand still. Thousands of scooters flow through every junction like rivers of steel, plastic stools line the
pavements, and charcoal grills perfume the humid evening air with lemongrass, garlic and caramelising pork.
Welcome to Saigon.
We stop beside a tiny roadside stall where pork has been marinating since sunrise. Thin slices hiss over glowing
coals while bowls of steaming rice are topped with crisp vegetables and handfuls of fresh herbs.
Our guide, Minh, smiles as he turns another batch of pork.
"The fire gives colour."
"The lemongrass gives memory."
One bowl later, we knew exactly what he meant.
You’ll Need
For the Pork
700g pork shoulder or pork loin, thinly sliced
2 tbsp vegetable oil
2 stalks lemongrass, very finely chopped
3 cloves garlic, finely grated, 1 tbsp grated fresh ginger
2 tbsp light soy sauce, 1 tbsp fish sauce
1 tbsp brown sugar, 1 tsp sesame oil
1 tsp cracked black pepper
Rice Box
300g cooked jasmine rice, 1 small carrot, julienned
½ cucumber, sliced into matchsticks
2 spring onions, finely sliced
To Finish
Fresh coriander
Fresh mint
Lime wedges
Optional but dangerous
Pickled vegetables
Sriracha sauce
Crushed peanuts
Cold Vietnamese lager
Method
Preheat your air fryer to 200°C.
In a large bowl, combine the vegetable oil, lemongrass, garlic, ginger, soy sauce, fish sauce, brown sugar, sesame oil
and black pepper.
Add the sliced pork and coat thoroughly. Marinate for 30–60 minutes if possible.
Spread the pork into the air fryer basket in a single layer.
Air fry for 10–12 minutes, shaking halfway through, until the edges become beautifully caramelised while the pork
stays juicy.
During the final 2 minutes, allow a few edges to darken slightly for authentic roadside flavour.
Divide the hot jasmine rice between serving boxes.
Top with the lemongrass pork, carrot, cucumber and spring onions.
Finish with fresh coriander, mint and plenty of fresh lime.
Add pickled vegetables, crushed peanuts or Sriracha if using and serve immediately.