Vietnamese Grilled Pork Rice Bowl

Ingredients

• 500g (1.1 lb) pork shoulder, thinly sliced 500g (1.1 lb) pork shoulder, thinly sliced
• 3 tablespoons fish sauce 3 tablespoons fish sauce
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 2 tablespoons honey 2 tablespoons honey
• 3 cloves garlic, minced 3 cloves garlic, minced
• 2 stalks lemongrass, white part only, minced 2 stalks lemongrass, white part only, minced
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 4 cups cooked jasmine rice 4 cups cooked jasmine rice
• Pickled vegetables (carrots, daikon radish) Pickled vegetables (carrots, daikon radish)
• Fresh herbs (mint, cilantro) Fresh herbs (mint, cilantro)
• Cucumber slices Cucumber slices
• Nuoc cham dipping sauce (recipe provided below) Nuoc cham dipping sauce (recipe provided below)
• Nuoc Cham Dipping Sauce: Nuoc Cham Dipping Sauce:
• 3 tablespoons fish sauce 3 tablespoons fish sauce
• 3 tablespoons lime juice 3 tablespoons lime juice
• 2 tablespoons water 2 tablespoons water
• 2 tablespoons sugar 2 tablespoons sugar
• 1 clove garlic, minced 1 clove garlic, minced
• 1 small chili, minced 1 small chili, minced

Nutrition

• Calories (kcal / KJ): 400 kcal / 1674 KJ
• Fat (total, saturated): 15g, 5g
• Carbohydrates (total, sugars): 40g, 5g
• Protein: 25g
• Fiber: 2g
• Salt: 3g

Preparation

1. 1.
   In a bowl, combine the fish sauce, soy sauce, honey, minced garlic, and minced lemongrass to make the marinade.
2. 2.
   Add the sliced pork to the marinade and mix well. Allow the pork to marinate for at least 1 hour, or overnight for more intense flavor.
3. 3.
   Preheat the grill or grill pan over medium-high heat. Brush the grill with vegetable oil to prevent sticking.
4. 4.
   Grill the marinated pork slices for 2-3 minutes on each side, or until cooked through and slightly charred. Remove from heat and let it rest for a few minutes.
5. 5.
   Slice the grilled pork into thin strips.
6. 6.
   To assemble the rice bowl, place a generous portion of cooked jasmine rice in a bowl or plate.
7. 7.
   Arrange the sliced grilled pork on top of the rice.
8. 8.
   Add pickled vegetables, fresh herbs, and cucumber slices as desired.
9. 9.
   Serve with a side of nuoc cham dipping sauce.

Treat your ingredients with care...

• Pork shoulder — For best results, choose a well-marbled cut of pork shoulder as it will yield tender and juicy grilled pork.
• Lemongrass — To easily mince lemongrass, remove the tough outer layers and finely chop the white part of the stalk.

Tips & Tricks

• If you don't have a grill or grill pan, you can also cook the pork in a skillet over medium-high heat.
• For added flavor, you can brush the grilled pork with a mixture of honey and soy sauce while it's still hot.
• Customize your rice bowl by adding additional toppings such as sliced avocado, fried egg, or crushed peanuts.
• If you prefer a spicier nuoc cham dipping sauce, add more minced chili to suit your taste.
• Leftover grilled pork can be stored in the refrigerator for up to 3 days and used in sandwiches or salads.

Serving advice

Serve the Vietnamese Grilled Pork Rice Bowl hot, allowing each person to customize their bowl with their preferred amount of fresh herbs, pickled vegetables, and nuoc cham dipping sauce.

Presentation advice

To enhance the presentation, arrange the sliced grilled pork in an attractive pattern on top of the rice. Garnish with a sprig of fresh herbs and a lime wedge for an extra touch of freshness.