Vietnamese-Style Caramelized Pork Bowls
with Marinated Veggies and Nuoc Cham
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!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Ground Pork
¾ cup
Jasmine Rice
56 g
Carrot, julienned
1 unit(s)
Lime
1 unit(s)
Mini Cucumber
7 g
Cilantro
28 g
Peanuts, chopped
(Contains Peanuts)
4 tbsp
Nuoc Cham
(Contains Anchovies, Soy)
2 tbsp
Soy Sauce
(Contains Soy, Wheat May contain Crustaceans, Egg, Fish, Milk, Mustard, Sesame, Sulphites)
2 tbsp
Ginger-Garlic Puree
(May contain Soy, Sulphites, Milk)
1 tbsp
Brown Sugar
Not included in your delivery
0.19 tsp
Salt*
½ tsp
Sugar*
0.13 tsp
Pepper*
1 tbsp
Oil*
Nutrition Values
Utensils
Instructions
- 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.
