Vietnamese Lemongrass Pork and Shallot Manakish

Name: Vietnamese Lemongrass Pork and Shallot Manakish
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 4 servings
Cuisine: Lebanese
Ingredients: 2½ cups (310 g) all-purpose flour; ½ teaspoon (3 g) instant yeast; 1 teaspoon (6 g) kosher salt; ½ teaspoon (2 g) sugar; ¾ cup (180 ml) warm water (90–110°F / 32–43°C); 1½ tablespoons (22 ml) olive oil; 8 ounces (225 g) ground pork; 2 stalks (30 g) fresh lemongrass, white and pale green parts only, finely minced; ½ cup (50 g) crispy fried shallots, store-bought or homemade, divided; 2 medium (60 g) shallots, minced; 1 large (15 g) Thai red chili, seeded and minced; 1½ tablespoons (22 ml) fish sauce; 1 tablespoon (15 ml) soy sauce; ½ teaspoon (2 g) brown sugar; 2 cloves (8 g) garlic, minced; ¼ teaspoon (½ g) ground ginger; ½ teaspoon (2 ml) sesame oil; 1 tablespoon (15 ml) olive oil; ¼ cup (10 g) fresh cilantro, leaves only (optional); 2 stalks (20 g) scallions, thinly sliced (optional); 1 whole (50 g) lime, cut into wedges (optional)

From the MyKitchenBank Kitchen

A vibrant fusion of Lebanese manakish and Vietnamese flavors: flatbread topped with seasoned ground pork infused with lemongrass, crispy fried shallots, fresh chili, and aromatic spices. The pork mixture is spread on soft, pillowy dough and baked until golden, creating a savory, fragrant bread with layers of heat and umami. Serve warm with lime wedges and fresh herbs on the side.

Prep: 25 min
Cook: 30 min
Wait: 45 min
Total: 1 hr 40 min
Makes: 4 flatbreads (serves 4 as a main course or 8 as an appetizer)

Save to My Kitchen Jump to recipe

Ingredients

4 servings

For the dough
2½ cups (310 g) all-purpose flour
½ teaspoon (3 g) instant yeast
1 teaspoon (6 g) kosher salt
½ teaspoon (2 g) sugar
¾ cup (180 ml) warm water (90–110°F / 32–43°C)
1½ tablespoons (22 ml) olive oil
For the pork topping
8 ounces (225 g) ground pork
2 stalks (30 g) fresh lemongrass, white and pale green parts only, finely minced
½ cup (50 g) crispy fried shallots, store-bought or homemade, divided
2 medium (60 g) shallots, minced
1 large (15 g) Thai red chili, seeded and minced
1½ tablespoons (22 ml) fish sauce
1 tablespoon (15 ml) soy sauce
½ teaspoon (2 g) brown sugar
2 cloves (8 g) garlic, minced
¼ teaspoon (0.5 g) ground ginger
½ teaspoon (2 ml) sesame oil
For assembly
1 tablespoon (15 ml) olive oil
For serving
¼ cup (10 g) fresh cilantro, leaves only (optional)
2 stalks (20 g) scallions, thinly sliced (optional)
1 whole (50 g) lime, cut into wedges (optional)

Equipment (8)

Large bowl
Measuring spoons and cups
Knife and cutting board
9×13-inch (23×33 cm) baking sheet or two 8-inch (20 cm) round pizza pans
Parchment paper
Small skillet (if frying fresh shallots)
Wooden spoon or spatula
Instant-read meat thermometer (recommended)

Steps

Before you start

Use store-bought pizza or flatbread dough if short on time, or prepare dough 2 hours ahead
Preheat your oven to 450°F (230°C) for 15 minutes before baking
Have all ingredients prepped—finely chop lemongrass, shallots, and chili before you begin
If using fresh shallots instead of crispy fried ones, fry thin slices in oil until golden first

1
Prepare the dough
- In a large bowl, whisk together flour, instant yeast, kosher salt, and sugar.
- Make a well in the center and pour in warm water and olive oil.
- Stir with a wooden spoon until a shaggy dough forms, about 1 minute.
- Knead by hand for 5–7 minutes until the dough is smooth and slightly elastic.
- The dough will be soft but not sticky; add a touch more flour if needed.
+ Show details− Hide details
Ready when: Smooth, slightly elastic dough that holds together
Tip: Don't overwork the dough; it should be soft enough to spread easily on the baking sheet but firm enough to hold toppings.
2
First rise
- Oil the same bowl lightly, place the dough inside, and turn it to coat.
- Cover with a damp kitchen towel or plastic wrap.
- Let it rise at room temperature for 30–40 minutes until increased in volume by about 50% (it doesn't need to double).
- This is a shorter rise than traditional bread because manakish dough is meant to be tender and less dense.
+ Show details− Hide details
Ready when: Dough visibly larger and springs back slowly when poked
Tip: A shorter rise keeps the manakish light and airy. If it rises too long, it will be too puffy and soft to hold toppings.
3
Cook the pork filling
- While the dough rises, heat 1 tablespoon oil in a medium skillet over medium-high heat.
- Add minced fresh shallots and cook for 1–2 minutes until softened and fragrant.
- Add minced garlic, lemongrass, and minced fresh chili, stirring constantly for 30 seconds to release their aromas.
- Add the ground pork, breaking it apart with a spoon, and cook for 4–5 minutes, stirring often, until the pork is no longer pink and reaches an internal temperature of 160°F (71°C) when checked with an instant-read thermometer.
- The mixture should smell deeply aromatic.
- Pour off any excess fat if needed.
+ Show details− Hide details
Ready when: Pork is crumbly, no longer pink, internal temperature reaches 160°F (71°C), filling is fragrant
Tip: Don't skip mincing the lemongrass finely—if left in chunks, it will be tough and stringy to eat on the flatbread. Use an instant-read thermometer to verify the pork has reached a safe internal temperature.
4
Season the filling
- Reduce heat to medium.
- Stir in fish sauce, soy sauce, brown sugar, ground ginger, and sesame oil.
- Cook for another 1–2 minutes, stirring often, until the sauce is absorbed into the pork and the filling is glossy and fragrant.
- Taste and adjust seasoning as needed (add a pinch more fish sauce for depth, or a splash more soy sauce for saltiness).
- Remove from heat and let cool for 2 minutes before spreading.
+ Show details− Hide details
Ready when: Sauce is absorbed, filling is glossy and well-combined
Tip: If the filling seems wet, let it cool completely before spreading—excess moisture will soften the dough before baking.
5
Shape and oil the dough
- Turn the risen dough onto a lightly floured surface.
- Divide into 4 equal pieces.
- Using your hands or a rolling pin, gently stretch and shape each piece into a rough oval or rectangle about ¼ inch (6 mm) thick and 6–7 inches (15–18 cm) long.
- Don't overwork the dough; slight irregularities add rustic appeal.
+ Show details− Hide details
Ready when: Four even, thin pieces of dough ready for topping
Tip: If the dough springs back aggressively, let it rest for 2–3 minutes before shaping again—this is the gluten relaxing.
6
Arrange on baking sheets
- Line two baking sheets (or one large 9×13-inch pan) with parchment paper.
- Arrange the dough pieces on the sheets, leaving 2 inches (5 cm) of space between them if using two pans, or fitting them snugly if using one pan.
- Brush or rub each piece lightly with olive oil, including the edges—this encourages browning and creates a slight crispness.
+ Show details− Hide details
Ready when: Dough pieces evenly oiled and ready to top
Tip: Oiling the edges prevents them from drying out while the center bakes.
7
Spread the pork topping
- Divide the cooled pork mixture evenly among the four dough pieces.
- Spread it in an even, thin layer with a spatula or the back of a spoon, leaving a ½-inch (1 cm) border around the edges.
- The filling should cover most of the surface but not be so thick that it dominates the bread—about ¼ inch (6 mm) thick.
+ Show details− Hide details
Ready when: Pork mixture evenly distributed on all four flatbreads
Tip: Leave the border bare so the dough edges can rise and brown properly during baking.
8
Top with crispy shallots
- Scatter the crispy fried shallots evenly over the pork topping on each flatbread, using about 2 tablespoons per piece.
- Reserve a small handful (about 2 tablespoons total) for garnish after baking, as these will stay crispier.
+ Show details− Hide details
Ready when: Shallots evenly scattered on all flatbreads
Tip: Add most of the shallots before baking to let them warm and soften slightly, then add reserved ones after baking for a contrast of textures.
9
Bake the manakishOven 450°F / 230°C
- Preheat your oven to 450°F (230°C) if not already done.
- Place the baking sheets in the oven (if using one large pan, position it in the center; if using two pans, stagger them on separate racks).
- Bake for 12–16 minutes, until the dough is golden brown around the edges and the pork filling is hot and bubbling at the edges.
- The bottom should be firm when gently lifted with a spatula.
+ Show details− Hide details
Ready when: Dough is golden brown, filling bubbles at the edges, bottom is firm when lifted
Tip: Rotate the pans halfway through baking (at 7 minutes) if your oven has hot spots, to ensure even browning on both sides.
10
Finish and serve
- Remove the manakish from the oven.
- Scatter the reserved crispy shallots over the hot flatbreads immediately while the pork is still steaming—the residual heat will warm them.
- Top with fresh cilantro leaves and sliced scallions if desired.
- Serve immediately with lime wedges on the side for squeezing over each bite.
- The bright acidity cuts through the richness of the pork and sesame oil beautifully.
+ Show details− Hide details
Ready when: Flatbreads garnished and ready to serve while hot
Tip: Serve immediately while the dough is still warm and tender; manakish hardens as it cools but can be warmed gently in a 300°F oven for 5 minutes if needed.

Good to know

Tips

Lemongrass is fibrous—mince it very finely or use a food processor to break down the fibers, otherwise it will be tough to bite through in the finished flatbread.
Crispy fried shallots are available in the international or Asian section of most supermarkets, or you can make your own by thinly slicing shallots and frying them in oil over medium heat until golden, then draining on paper towels.
The pork filling can taste quite strong when freshly cooked—this is normal. The dough, warmed by baking, will balance it beautifully. Taste it cold and it may seem overseasoned, but trust the recipe.
For extra crunch and brightness, serve with a simple pickled daikon or carrot on the side (quick-pickle thin slices in rice vinegar, sugar, and salt for 20 minutes), or with sliced cucumber and extra lime. Always use an instant-read meat thermometer to verify ground pork reaches 160°F (71°C) for food safety.

Make ahead

Prepare the dough up to 2 hours ahead and refrigerate it until ready to shape and top. The pork filling can be made up to 1 day ahead, refrigerated, and gently reheated on the stovetop with a splash of water before spreading. Assemble and bake just before serving for the best texture.

Storage & reheating

Room temperature: store covered loosely for up to 4 hours, then serve at room temperature or reheat. Refrigerator: wrap tightly and store for up to 3 days; reheat gently in a 300°F (150°C) oven for 5–7 minutes until warm. Freezer: cool completely, wrap individually in plastic wrap and foil, and freeze for up to 2 months. Thaw at room temperature for 1 hour, then reheat as directed for the refrigerator. Do not microwave, as it makes the dough rubbery.

Substitutions

fresh lemongrass → 1 tablespoon lemongrass paste or zest and juice of 1 lime plus ½ teaspoon dried lemongrass. Fresh lemongrass provides the most vibrant flavor, but paste is convenient. If using lime instead, add the zest and juice to the cooked pork for a brighter, slightly different but still delicious taste.
ground pork → ground chicken or ground beef. Chicken will be leaner and slightly milder; beef will be richer. Cook times remain the same—about 4–5 minutes until no longer pink. All poultry must reach 165°F (74°C); all beef must reach 160°F (71°C) minimum.
Thai red chili → ½ teaspoon chili flakes or paste (like sambal oelek) or 1 teaspoon Thai red curry paste. Adjust to taste; curry paste adds depth but slightly changes the flavor profile. Start with less and add more if needed.
fish sauce → soy sauce or tamari (use 2 tablespoons total instead of 1.5 fish sauce + 1 soy sauce). You'll lose some umami complexity, but the filling will still be flavorful. Alternatively, use a mixture of soy sauce and a squeeze of anchovy paste.