Vietnamese Lemongrass Pork Rice Bowls
Bright, herby, citrusy ground pork over jasmine rice with cool cucumbers and fresh herbs. Inspired by Vietnamese com tam.
- Total time
- 25 min
- Servings
- 4
- Calories
- 480
- Protein
- 28g
Ingredients
- 1 lb ground pork
- 2 lemongrass stalks, tender white parts only, minced
- 4 garlic cloves, minced
- 1 shallot, minced
- 2 tbsp fish sauce
- 2 tbsp brown sugar
- 1 tbsp soy sauce
- 1 tbsp neutral oil
- 4 cup cooked jasmine rice
- 1 English cucumber, sliced
- 2 carrots, julienned
- 1 lime, cut into wedges
- ½ cup fresh cilantro and mint leaves
Instructions
- 1
Combine the lemongrass, garlic, shallot, fish sauce, brown sugar, and soy sauce in a bowl. Add the ground pork and mix gently with your hands until just combined. Let it sit for 10 minutes if you have the time.
- 2
Heat the neutral oil in a wide skillet over medium-high until shimmering.
- 3
Add the pork in an even layer and let it sear undisturbed for about 2 minutes to develop a crust.
- 4
Break the pork up with a spatula and continue cooking, tossing occasionally, until it is caramelized in spots and cooked through, about 5 more minutes.
- 5
Build bowls with rice on the bottom, the lemongrass pork in the center, and cucumbers, carrots, and herbs around the edges. Serve with lime wedges to squeeze over the top.
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