Vietnamese Broken Rice with Pork Rind and Grilled Pork
A quick weeknight version of the classic Vietnamese plate: grilled pork, crunchy pork rind salad, broken rice, and pickled veggies. All the flavor, ready in about 20 minutes.
- Total time
- 20 min
- Servings
- 2
- Calories
- 650
- Protein
- 35g
Ingredients
- 1 lb pork shoulder
- 1 cup broken rice
- 1 cup pork rinds
- 1 cucumber
- 1 carrot
- 3 tbsp fish sauce
Instructions
- 1
Cook the 1 cup broken rice in 1.5 cups water with a pinch of salt until tender, about 15 minutes. Fluff with a fork and keep warm.
- 2
Thinly slice the 1 lb pork shoulder into 1/4 inch pieces. Toss with 2 tbsp fish sauce and 1 tbsp sugar (if you have it) and let sit while you prep veggies.
- 3
Heat a grill pan or skillet over high heat. Cook the pork in a single layer until charred and cooked through, about 3 minutes per side. Set aside.
- 4
Julienne the 1 cucumber and 1 carrot. Toss with 1 tbsp fish sauce, 1 tbsp sugar, and 1 tbsp vinegar (if you have it) for a quick pickle.
- 5
Serve the rice topped with pork, pickled veggies, and 1 cup pork rinds. Garnish with cilantro or fried shallots if you have them.
Tools you’ll need
- grill pan or skillet
- pot with lid
- cutting board
- knife
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