Vietnamese · Dinner
Egg and Pork Rice Cake
Vietnamese com tam-style plate pairing a caramelized minced pork patty seasoned with fish sauce, shallot and black pepper, topped with a fried egg, served over broken rice with quick-pickled carrot and daikon on the side.
$4
15 minsPrep
15 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
615Calories
34.8gProtein
35.3gFat
37.1gCarbs
10.6gSugar
2.7gFiber
1520mgSodium
465mgChol
11.6gSat Fat
720mgPotassium
78mgCalcium
3.4mgIron
1.5mcgVitamin B12
10mgVitamin C
gluten-free
rich-umami
thirty-min-meals
hidden-gems
gluten-free
Instructions
1
Prep
Julienne the carrot and daikon, toss with rice vinegar and 1/4 tsp salt in a bowl, and set aside to pickle.
2
Marinate
Mix ground pork with fish sauce, minced shallot, minced garlic, sugar and black pepper; let sit 10 minutes at room temperature.
3
Sear
Shape the pork into a flat 3/4-inch patty. Pan-fry in 1 tsp oil over medium heat 4 minutes per side until edges char and centre is cooked through.
4
Fry
Crack the egg into the same skillet with remaining oil over medium-low heat and fry 3 minutes until white is set and yolk is runny.
5
Plate
Arrange the rice on a plate, top with the pork patty and fried egg, scatter scallion over the top, and serve with pickled carrot and daikon on the side.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g ground pork
- 22 large eggs
- 2 tbsp2 tbsp fish sauce
- 22 small shallot
- 2 clove2 clove garlic
- 22 scallion
- 1 tsp1 tsp sugar
- 1/2 tsp1/2 tsp black pepper
- 1 1/3 cup200g cooked jasmine rice
- 3.6 oz100g carrot
- 3.6 oz100g daikon
- 4 tbsp4 tbsp rice vinegar
- 1 tsp1 tsp salt
- 2 tsp2 tsp vegetable oil
- 2 tsp2 tsp vegetable oil
