Crispy Shrimp & Pork Com Tay Cam
Vietnamese mixed-protein crunchy rice—shrimp and pork seared until golden, then tossed with caramelized garlic, cilantro, and lime over toasted jasmine rice. Sticky, savory, impossibly fast.
- Total time
- 25 min
- Servings
- 2
- Calories
- 520
- Protein
- 38g
Ingredients
- 2 cups cooked jasmine rice
- ½ lb large shrimp, peeled and deveined
- ½ lb ground pork
- 4 cloves garlic, minced
- 2 tbsp fish sauce
- 1 whole fresh lime
- ½ cup fresh cilantro, chopped
Instructions
- 1
Heat 2 tbsp oil in a large skillet over medium-high heat until it shimmers, about 90 seconds.
- 2
Add shrimp and sear 90 seconds per side without moving until pink and opaque. Transfer to a plate.
- 3
Brown ground pork in the same skillet, breaking it apart with a spoon, until no pink remains, 5 minutes.
- 4
Add minced garlic, stir constantly for 30 seconds until fragrant, then pour in fish sauce.
- 5
Return shrimp to the skillet, toss everything together for 30 seconds, then remove from heat.
- 6
Divide rice between two bowls, top with shrimp-pork mixture, squeeze lime over, scatter cilantro.
Tools you’ll need
- 12-inch nonstick or stainless steel skillet
- wooden spoon or silicone spatula
- two bowls
- knife and cutting board
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