Vietnamese-Style Caramelized Pork Bowls
with Marinated Veggies and Nuoc Cham- Peanuts
- Anchovies/Anchois
- Soy
- Sulphites
- Wheat
Caramelized ground pork is an absolute game-changer in these Vietnamese-style meat and veggie bowls. Lime-pickled carrots and radishes add brightness and acidity to balance the sweet and savoury pork. Tangy and umami-packed nuoc cham completes the dish!
250 g
Ground Pork
¾ cup
Jasmine Rice
56 g
Carrot, julienned
1 unit(s)
Lime
3 unit(s)
Radish
7 g
Cilantro
28 g
Peanuts, chopped
()
4 tbsp
Nuoc Cham
()
2 tbsp
Soy Sauce
()
2 tbsp
Ginger-Garlic Puree
1 tbsp
Brown Sugar
½ tsp
Sugar*
1 tbsp
Oil*
0.19 tsp
Salt*
0.13 tsp
Pepper*
Wash and dry all produce. Add 1 cup (2 cups) water and 1/8 tsp (1/4 tsp) salt to a medium pot. Cover and bring to a boil over high heat.Meanwhile, using a strainer, rinse rice until water runs clear.Add rice to the boiling water, then reduce heat to medium-low. Cover and cook, until rice is tender and liquid is absorbed, 12-14 min. (NOTE: Reduce heat to low if water is boiling over.)Remove from heat. Set aside, still covered.
Meanwhile, zest, then juice lime. Thinly slice radishes.Roughly chop cilantro.
Whisk together half the nuoc cham, 1/2 tbsp (1 tbsp) lime juice, 1/2 tbsp (1 tbsp) oil and 1/2 tsp (1 tsp) sugar in a large bowl. Season with salt and pepper.Add radishes and carrots to marinade. Toss to combine.
Heat a large non-stick pan over medium heat.When hot, add peanuts to the dry pan. Toast, stirring often, until golden-brown, 4-5 min. (TIP: Keep your eye on them so they don't burn!)Remove from heat.Transfer peanuts to a plate.
Increase heat to medium-high.Add 1/2 tbsp (1 tbsp) oil, then pork to the same pan. Cook, breaking up pork into smaller pieces, until no pink remains, 4-5 min.**Add ginger-garlic puree, brown sugar and soy sauce. Cook, stirring often, until fragrant and liquid evaporates, 2-3 min.Remove from heat. Add remaining nuoc cham. Season with pepper, then stir to combine.
Fluff rice with a fork, then stir in half the cilantro and 1/2 tsp (1 tsp) lime zest.Drain marinated veggies over a small bowl. Divide rice between bowls. Top with pork and marinated veggies. (TIP: Drizzle remaining marinade over top, if desired)Sprinkle remaining cilantro and peanuts over top.
- Flavor: Many enjoyed the dish's balanced flavors and textures, with some adding extra hot sauce for more kick.
- Ease of prep: The quick marinade for carrots and radishes was appreciated, though some found the rice instructions needed more water.
- Suggestions: Consider adding extra vegetables like cucumber or broccoli for more variety and volume in the dish.
- Leftovers: Tastes even better the next day; keep crispy shallots and marinated veggies separate until reheating.
- Portions: Several reviewers wished for larger portions, especially more vegetables to balance the rice and pork.
