Vietnamese · Dinner
Rice with Minced Pork and Salted Egg
Steamed jasmine rice topped with caramelized minced pork simmered in fish sauce and shallots, finished with crumbled salted duck egg yolk. Served with sliced cucumber and pork pan juices, this Vietnamese com tam-style plate balances savory, salty and faintly sweet notes.
$4
12 minsPrep
18 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
483Calories
33.3gProtein
23.3gFat
36.2gCarbs
6.7gSugar
1.6gFiber
1614mgSodium
306mgChol
8.1gSat Fat
640mgPotassium
58mgCalcium
3.2mgIron
1.5mcgVitamin B12
4.8mgVitamin C
rich-umami
thirty-min-meals
hidden-gems
Instructions
1
Prep
Mince the shallot and garlic finely, slice the scallion, and crumble the salted duck egg yolk with a fork into coarse crumbs.
2
Sauté
Heat the vegetable oil in a small skillet over medium heat. Cook the shallot and garlic for 1 minute until softened and translucent.
3
Sear
Add the pork to the skillet and break it apart with a spatula over medium-high heat for 3 to 4 minutes until browned.
4
Simmer
Stir in the fish sauce, sugar, pepper, and water, then simmer over medium-low heat for 6 to 8 minutes until the liquid reduces to a glossy coating.
5
Finish
Stir most of the scallion into the pork, reserving a pinch for garnish, then remove from heat.
6
Plate
Spoon jasmine rice into a bowl, top with caramelized pork, scatter the crumbled egg yolk and remaining scallion over the top, and arrange cucumber slices alongside.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g pork-ground
- 22 salted duck egg yolk
- 2 tbsp2 tbsp fish sauce
- 2 tsp2 tsp sugar
- 1 tsp1 tsp black pepper
- 22 small shallot
- 2 clove2 clove garlic
- 22 scallion
- 2 tsp2 tsp vegetable oil
- 1 1/2 cup280g jasmine-rice-cooked
- 11 cucumber
- 2 tsp2 tsp water
