Vietnamese · Dinner
Broken Rice with Grilled Pork Bowl
Grilled pork shoulder steak marinated in fish sauce, garlic, and caramelized sugar sits over broken jasmine rice with a fried egg, quick-pickled carrot and daikon, cucumber, and scallion oil. Finished with nuoc cham for a sweet, salty, tangy Vietnamese com tam bowl.
$5
25 minsPrep
15 minsCook
40 minsTotal
MediumLevel
Nutrition per serving
612Calories
39.8gProtein
26.9gFat
54.3gCarbs
27.4gSugar
2.9gFiber
2980mgSodium
327mgChol
7.1gSat Fat
790mgPotassium
90mgCalcium
3.4mgIron
0.9mcgVitamin B12
14mgVitamin C
gluten-free
protein-rich
sweet-heat
all-time-classics
gluten-free
Instructions
1
Prep
Mince the garlic cloves and chili. Slice the pork shoulder into a thin steak, julienne the carrot and daikon, and slice the cucumber and scallion.
2
Marinate
Whisk together fish sauce, brown sugar, minced garlic, and honey until sugar dissolves. Coat pork in mixture and let sit 30 minutes at room temperature.
3
Macerate
Toss julienned carrot and daikon with rice vinegar and sugar, let sit 15 minutes until tangy-sweet and translucent.
4
Grill
Heat a grill pan to medium-high heat. Cook marinated pork 3-4 minutes per side until charred at edges and centre reaches 145°F.
5
Fry
Heat 1 tsp vegetable oil in a skillet over medium heat and fry the egg 2-3 minutes until white sets and yolk edge softens.
6
Whisk
Combine lime juice, fish sauce, sugar, water, minced garlic, and sliced chili in a bowl, stirring until sugar dissolves into nuoc cham.
7
Finish
Heat 1 tbsp vegetable oil in a pan over low heat, add sliced scallion and swirl 30 seconds until wilts and turns bright green.
8
Plate
Spoon rice into a bowl, top with pork, egg, pickled carrot and daikon, cucumber, scallion oil, and serve nuoc cham alongside.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g pork shoulder
- 2 tbsp2 tbsp fish sauce
- 2 tbsp2 tbsp brown sugar
- 4 cloves4 cloves garlic
- 2 tsp2 tsp honey
- 2 tsp2 tsp vegetable oil
- 1 1/2 cup280g cooked jasmine rice
- 22 large eggs
- 1/2 cup60g carrot
- 1/2 cup60g daikon
- 2 tbsp2 tbsp rice vinegar
- 2 tsp2 tsp sugar
- 4 tbsp60ml lime juice
- 2 tbsp2 tbsp fish sauce
- 2 tbsp2 tbsp sugar
- 4 tbsp60ml water
- 1 clove1 clove garlic
- 11 chili
- 11 cucumber
- 22 scallion
- 2 tbsp2 tbsp vegetable oil
