Vietnamese · Dinner
Shredded Pork and Egg Rice Bowl
A Vietnamese rice bowl built on shredded braised pork simmered in fish sauce, garlic, and caramelized sugar, spooned over steamed jasmine rice with a soft fried egg on top. Finished with scallion, cucumber, and pickled carrot, it balances salty-sweet pork against fresh crunch and runny yolk.
$4
15 minsPrep
40 minsCook
55 minsTotal
MediumLevel
Nutrition per serving
702Calories
39.1gProtein
32.2gFat
59.4gCarbs
11.6gSugar
2.3gFiber
1508mgSodium
438mgChol
9.3gSat Fat
773mgPotassium
82mgCalcium
3.8mgIron
1.8mcgVitamin B12
8.2mgVitamin C
protein-rich
rich-umami
hidden-gems
Instructions
1
Prep
Slice the pork shoulder thinly against the grain and mince the garlic, then set both aside in separate small bowls.
2
Caramelize
Melt the brown sugar in a small saucepan over medium-low heat for about 2 minutes, swirling gently, until deep amber.
3
Braise
Add pork, garlic, fish sauce, sugar, and water to the saucepan; simmer over medium heat for 25 minutes until tender and glazed.
4
Shred
Lift the pork onto a cutting board and shred it finely with two forks, then toss with the glaze over low heat for 1 minute.
5
Fry
Heat 1/2 tablespoon vegetable oil in a nonstick skillet over medium-high heat until shimmering; fry the egg for 2 minutes until whites set and yolk stays runny.
6
Rest
Let the fried egg sit off the heat in the skillet for 1 minute to firm the yolk slightly.
7
Plate
Spoon the jasmine rice into a bowl, pile the glazed pork on half of it, arrange cucumber slices and pickled carrot alongside, top with the fried egg, scatter with sliced scallion and black pepper, and serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz427g pork shoulder
- 22 large eggs
- 1 1/2 cup280g cooked jasmine rice
- 2 tbsp2 tbsp fish sauce
- 2 tsp2 tsp sugar
- 1 tsp1 tsp brown sugar
- 4 cloves4 cloves garlic
- 2 tbsp2 tbsp vegetable oil, divided
- 4 tbsp60ml water
- 11 cucumber
- 4 tbsp40g pickled carrot
- 22 scallion
- a pinch of black pepper
