Vietnamese · Dinner
Rice with Shrimp Paste Grilled Pork
Vietnamese grilled pork shoulder served over jasmine rice with fried egg, cucumber, pickled carrot and daikon, and nuoc cham sauce. Marinated in shrimp paste, fish sauce, garlic and lemongrass, then char-grilled until the edges are caramelized. A balanced plate of protein, rice and fresh vegetables.
$5
20 minsPrep
15 minsCook
35 minsTotal
MediumLevel
Nutrition per serving
612Calories
41.3gProtein
25.6gFat
52.8gCarbs
18.9gSugar
3.4gFiber
2980mgSodium
320mgChol
8.1gSat Fat
890mgPotassium
95mgCalcium
3.6mgIron
1.4mcgVitamin B12
14mgVitamin C
gluten-free
protein-rich
rich-umami
hidden-gems
gluten-free
Instructions
1
Prep
Slice pork shoulder into thin strips against the grain and pat dry. Mince garlic and lemongrass finely. Slice cucumber and chili.
2
Marinate
Mix shrimp paste, fish sauce, garlic, lemongrass, sugar, honey and black pepper into a paste. Coat pork strips fully, cover and marinate 60 minutes until glossy.
3
Pickle
Toss julienned carrot and daikon with rice vinegar and sugar. Let sit 15 minutes until slightly translucent and tangy-sweet.
4
Whisk
Combine fish sauce, lime juice, sugar and water until sugar dissolves. Stir in sliced chili for nuoc cham sauce.
5
Grill
Heat grill pan to high and brush with oil. Grill marinated pork 3–4 minutes per side over high heat until charred and cooked through.
6
Fry
In nonstick skillet over medium heat, fry egg 2–3 minutes until whites are set and yolk center still wobbles.
7
Plate
Spoon jasmine rice onto plate. Arrange grilled pork, fried egg, pickled vegetables and cucumber. Scatter cilantro and serve nuoc cham on the side.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g pork shoulder
- 2 tbsp2 tbsp shrimp paste
- 2 tbsp2 tbsp fish sauce
- 4 cloves4 cloves garlic
- 22 stalk lemongrass
- 2 tsp2 tsp sugar
- 2 tsp2 tsp honey
- 1 tsp1 tsp black pepper
- 2 tsp2 tsp vegetable oil
- 1 1/2 cup280g cooked jasmine rice
- 22 eggs
- 3.6 oz100g cucumber
- 2.2 oz60g carrot, julienned and quick-pickled
- 2.2 oz60g daikon, julienned and quick-pickled
- 2 tbsp2 tbsp rice vinegar
- 2 tsp2 tsp sugar (for pickle)
- 2 tbsp2 tbsp fish sauce (for nuoc cham)
- 2 tbsp2 tbsp lime juice
- 2 tsp2 tsp sugar (for nuoc cham)
- 4 tbsp4 tbsp water
- 11 chili-fresh
- 4 sprigs4 sprigs cilantro
