Vietnamese caramelised pork rice bowls
Crisp, sticky pork with quick-pickled carrot and cucumber. Twenty minutes, one pan.
Cost at UK average prices for what the recipe uses. Your shop's live price is shown when you tap through from your list.
Ingredients
- Pork mince500 g
- Fish sauce30 ml
- Garlic3 cloves
- Fresh ginger1 piece
- Basmati rice300 g
- Carrots150 g
- Cucumber½ cucumber
- Limes1 lime
Also uses from the cupboard: vegetable oil, table salt, ground black pepper, granulated sugar. Missing any? You can add them to your shop on the shopping list.
Usually contains: Fish.
Always check the label. Products vary by shop and brand, so check what you actually buy for allergens and anything else you avoid.
Estimated from typical ingredient values, counting a teaspoon of cooking oil for each portion. Children's portions are smaller.
Method
- Cook the rice following the pack instructions.300 g basmati rice
- Fry the pork mince in a tablespoon of oil over a high heat for 6 minutes, breaking it up, until browned and starting to crisp.500 g pork mince
- Crush the garlic and grate the ginger. Add them to the pork with 2 tablespoons of sugar and the fish sauce and cook for 3 to 4 minutes, until dark, sticky and cooked through.30 ml fish sauce3 cloves garlic1 piece fresh ginger
- Grate the carrots and slice the cucumber. Toss them with the juice of half the lime and a pinch of salt and sugar.150 g carrots½ cucumber1 lime
- Serve the pork over the rice with the carrot and cucumber, and the rest of the lime cut into wedges.
Leave the pork alone for a couple of minutes at a time so it crisps instead of steaming.
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