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Vietnamese Pork Rice Bowls Recipes for Dinner

Nabiilah is an author who loves writing fantasy / teen fiction novels like The Other Side of Paradise and The Infinity Coven Trilogy

vietnamese-pork-rice-bowls-recipes-for-dinner

Vietnamese Pork Rice Bowl Recipe

Ingredients:

Gluten free

Meat
1 lb: Ground pork

Produce
1: Birds eye or thai chili
1: Chilli, red
2: Garlic cloves
2 tsp: Ginger
1: Green onion, stem
1/2: Onion (, finely diced (brown, white or yellow) (~1/2 cup))

Condiments
2 tbsp: Fish sauce

Pasta & grains
1: Rice

Baking & spices
5 tbsp: Brown sugar

Oils & vinegars
1 1/2 tbsp: Cooking oil

Instructions:

  • Heat the oil in a large skillet over high heat.
  • Add the onion, ginger, garlic and chili and cook for 2 minutes.
  • Add the pork mince and cook for 2 minutes or so until white all over, breaking up the meat with a wooden spoon.
  • Add the sugar and fish sauce. Stir, then leave it to cook without touching until all the juices cook out and the pork starts caramelised - about 2 minutes. Then stir it and leave it again, without stirring, for around 30 seconds to get more caramelisation. Repeat twice more until caramelised to your taste.
  • Serve over rice or vermicelli noodles, garnished with sliced scallions/shallots.
vietnamese-pork-rice-bowls-recipes-for-dinner

Vietnamese Pork Rice Recipe

Ingredients:

Meat
2 lbs: Pork shoulder

Produce
1 1/2 cups: Carrots
1 handful: Cilantro
1 1/2 cups: Cucumber
3 cloves: Garlic
3: Leaves lettuce
2 inch: Lemongrass
1: Lime, fresh
1 handful: Mint, leaves
1/2 cup: Peanuts
1 tbsp: Shallots

Condiments
4 tbsp: Fish sauce
2 tbsp: Lime juice, freshly squeezed
1/2 tbsp: Soy sauce

Pasta & grains
7 oz: Rice

Baking & spices
1/2 cup: Brown sugar
1/4 tsp: Red pepper flakes
7/16 cup: Sugar

Oils & vinegars
1/2 cup: Rice vinegar
3 tbsp: Vegetable oil

Liquids
1 cup: Water, hot

Instructions:

  • Remove some of the fat from pork shoulders (not necessary to remove all the fat), and slice pork into thin slices. Bring them into a large ziplock bag.
  • Combine and blend the rest of the ingredients listed under "Grilled Pork" in food processor/blender to create marinate, and add to zip lock bag. Make sure pork is evenly coated with marinate. Marinade pork for at least 1 hour, or up to a few hours.
  • Grill pork on a grill pan or outdoor grill. Pork can be pan-fried on a skillet as well. Grill under indirect heat (if using charcoal grill), or medium/low heat (if using grill pan, electric grill, or skillet) to make sure the insides of the pork is completely cook.
  • Add shredded cucumber and shredded carrots to bowl with vinegar mixture. Press the carrots and cucmber down so that they are completely submerged in the mixture. Pickle for 30-60 minutes. Drain vinegar mixture.
  • Prep/chop the rest of the vegetables and garnishes – lettuce, cilantro, mint leaves, and peanuts. Slice lime into a few wedges.
  • Serve with rice.
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Vietnamese Ground Pork Rice Recipe

Ingredients:

Meat
1 lb: Ground pork

Produce
2: Garlic cloves
1: Green onion
1: Vegetables
1/2: White onion (dice; about 1/2 cup), yellow

Canned goods
2 tsp: Chicken or mushroom bouillon powder

Condiments
2 tbsp: Fish sauce

Pasta & grains
1: Rice

Baking & spices
1/8 tsp: Black pepper, ground
3 tbsp: Brown sugar, dark

Oils & vinegars
1 tbsp: Oil

Instructions:

  • Using a large skillet, heat up vegetable oil on medium high.
  • Add diced onion and cook for 2 minutes. Then add garlic and cook for 1 minute.
  • Add ground pork. Cook the pork while breaking it up with a wooden spoon until all liquids are gone (about 3 minutes).
  • Add sugar, pepper, fish sauce and bouillon powder. Continue to stir and cook until pork is caramelized (about 3 more minutes).
  • Garnish with sliced green onions and serve with steamed rice and vegetables.

Vietnamese Pork Rice Bowl Recipe

Ingredients:

Meat
1: Pork
1 1/2 lb: Pork shoulder

Produce
1: Basil, Fresh
1: Cucumber
1 1/2 tbsp: Garlic
1: Garlic
1: Leafy greens
1: Mint, Fresh
1: Peanuts
1: Pickled carrots
3 tbsp: Shallots
1: Thai chiles

Condiments
3 tbsp: Fish sauce
1 1/2 tbsp: Lime juice, Fresh
1: Nước chấm sauce
1/2 tbsp: Soy sauce

Pasta & grains
1 package: Rice vermicelli

Baking & spices
1/2 tbsp: Black pepper
1/4 cup: Brown sugar
2 tbsp: Sugar

Oils & vinegars
3 tbsp: Neutral cooking oil like canola
1: Scallion oil

Liquids
6 tbsp: Water

Instructions:

  • Mix all ingredients together in a large measuring cup and set aside. Slice your pork shoulder against the grain in ⅛ to ¼ inch thick slices. Place all the sliced meat into a large Ziplock and pour in the marinade. Gently squeeze the air out as best you can and seal up the bag. Lay the bag flat in the fridge overnight.
  • Mix all ingredients together in a measuring cup. Be sure to taste this sauce and add more of any ingredient to suit your taste.
  • Grill the pork slices for about 3 minutes per side and remove from grill, set aside and assemble the rice bowl.
  • Start with your greens.
  • Then add a big handful of rice.
  • Place your cucumber along one side.
  • Add your carrots to another side.
  • Place your leafy herbs and sprouts to create a little nest of noodles.
  • Lay slices of grilled pork in the center, on top of your noodles.
  • Spoon some scallion oil on top of the pork and sprinkle chopped peanuts on top.


Vietnamese Pork Rice Recipe

Ingredients:

Gluten free

Meat
2 lbs: Pork tenderloin

Produce
1 tsp: Cilantro stems optional
1 tbsp: Ginger, fresh
1 tbsp: Lemongrass, fresh
1 tsp: Onion powder

Condiments
1 tsp: Chili garlic sauce
1 tbsp: Clear corn syrup
2 tsp: Fish sauce
1 tbsp: Soy sauce

Baking & spices
1/2 tsp: Black pepper, freshly ground
1 1/2 tbsp: Brown sugar
2 tsp: Garlic salt
1 tsp: Paprika, mild
3/4 cup: Sugar

Oils & vinegars
1 1/2 tbsp: Olive oil

Liquids
1/2 cup: Water

Instructions:

  • Line a sheet pan with foil for easy cleanup. Spray the foil with cooking spray or drizzle with a bit of oil. Set aside.
  • Combine the olive oil, brown sugar, garlic salt, onion powder and paprika in a small bowl and stir till well combined. Place the pork on prepared pan and pat dry with a paper towel. Rub the pork all over with the brown sugar mixture. Use your hand to thoroughly coat with the rub. Allow to sit with rub while oven preheats.
  • Preheat oven to 475˚F. Roast pork for 8 minutes then remove from oven and flip tenderloin(s) to opposite side with tongs. Drizzle with a bit more olive oil then return to oven and continue cooking another 10-15 minutes or until temperature reads 145˚F in the thickest portion. Check temp after 10 minutes and every couple of minutes after. Tent pork loosely with foil and allow to rest for 10 minutes. Slice meat thinly, about ¼ inch thick. Combine sliced pork and sauce and serve. See serving suggestions in the post above. If making ahead, cool then wrap meat tightly.
  • While the meat is roasting, combine sugar, ¼ cup water and corn syrup in a medium size pan. Stir in the center of the pan to combine. Bring to a boil then reduce to a simmer and cook for 5-7 minutes until mixture turns a medium amber color. Swirl pan occasionally once color begins to change.
  • Remove from heat and carefully add remaining ¼ cup water (mixture will spatter when you add the water), soy sauce, fish sauce, ginger, lemongrass and chili garlic sauce. Stir well then return to heat and bring to a boil. Reduce to a simmer and cook for 2-3 minutes until sauce begins to thicken. Remove from heat and set aside.

Pork Rice Bowl Recipe

Ingredients:

Gluten free

Meat
1 kg: Pork shoulder

Produce
6: Garlic cloves
2 stalks: Lemongrass
1: Size shallot, large

Condiments
1/4 cup: Fish sauce
3 tsp: Honey, good
1: Lime juice, Fresh
1 tbsp: Tamari sauce, gluten-free

Baking & spices
1: Black pepper

Oils & vinegars
3 tbsp: Olive oil

Liquids
1 tsp: Water

Instructions:

  • Place the pork marinade ingredients into a food processor and process to a fine mixture. Pour the marinade sauce over the sliced pork and marinate overnight in the fridge.
  • Leave the meat at room temperature for 30 minutes to remove some of the chilli before grilling.
  • Preheat a grill over medium-high to high heat and grill each piece for about 3-4 minutes per side.
  • Mix 3 tsp honey + 1 tsp water and brush on each pork slice, then grill for 2 more minutes per side until the meat is cooked through and the surface is in light golden brown colour.
  • Serve with fresh lime and rice.
vietnamese-pork-rice-bowls-recipes-for-dinner

Pork Rice Bowl Recipe

Ingredients:

Gluten free

Meat
1 kg: Pork shoulder

Produce
1: Chilli and finely sliced shallots/green onions, Red
1: Eschallot / shallot
2: Garlic cloves

Condiments
1 1/2 tbsp: Fish sauce

Baking & spices
1/2 cup: Brown sugar, tightly packed
1/4 tsp: White pepper

Liquids
1 1/2 cups: Coconut water
1 tbsp: Water

Instructions:

  • Use a carrot peeler to peel ribbons from 1 carrot. Slice 2 cucumbers. Place 1/2 cup rice vinegar (or cider vinegar), 1/4 tsp salt and 1 tbsp white sugar in a bowl, stir. Add carrot and cucumber, stir. Set aside for 20 minutes until the vegetables soften then drain. Coriander/cilantro and mint are great additions to a simple pickled veg like this. Serve with pork.
  • Cook rice and serve while still hot.
vietnamese-pork-rice-bowls-recipes-for-dinner

Pork Tenderloin Rice

Ingredients:

Gluten free

Meat
1 lb: Pork tenderloin

Produce
1 tbsp: Garlic cloves
1 tbsp: Ginger
2: Green onions

Condiments
1/2 cup: Soy sauce

Baking & spices
1/2 cup: Brown sugar, dark
1/4 cup: Cornstarch
1 tbsp: Sesame seeds, toasted

Oils & vinegars
2 tbsp: Vegetable oil

Liquids
1/4 cup: Water

Instructions:

  • Place tenderloin in freezer for 10 minutes so you can thinly slice. You want to slice it about ⅛ inch thickness if possible.
  • Toss the pork in a bowl with the cornstarch, making sure everything is coated. Add oil to a large skillet over medium-high heat.
  • Shake off any excess cornstarch from the pork and cook for 4-5 minutes, or until the pork is charred. When it is done, remove from the skillet.
  • Add the garlic and ginger to the skillet, cooking for 30 seconds. Add the soy sauce, water and dark brown sugar and let it come to a boil. Add the pork back in and cook for 30 seconds. Add the green onions and serve over some rice.

Vietnamese Pork Rice Recipe

Ingredients:

Gluten free

Meat
1 1/4 lbs: Pork

Produce
1 tbsp: Garlic, fresh
3 cloves: Garlic, fresh
2: Green onion
1: Onion, medium
1 cup: Peas and carrots, frozen

Refrigerated
2: Eggs, large

Condiments
3/4 cup: Honey
6 tbsp: Soy sauce

Pasta & grains
1 cup: White rice

Baking & spices
1/2 tsp: Black pepper
1 tbsp: Cornstarch
1/8 tsp: Red pepper flakes
1 pinch: Salt
1: Salt and pepper
1: Sesame seeds

Oils & vinegars
1/2 tsp: Sesame oil
1 tbsp: Vegetable oil

Dairy
5 1/2 tsp: Butter

Liquids
1 1/2 cups: Water

Instructions:

  • In a large skillet over medium-high, heat vegetable oil. Add pork, red pepper, pepper, soy sauce, onion, and garlic. Cook until pork is cooked through, about 7-8 minutes.
  • Add honey and stir well. Sprinkle cornstarch over honey mixture. Stir well.
  • Simmer until mixture is thickened. Remove from heat.
  • Top with green onions and sesame seeds before serving.
  • Bring rice, water, butter, and salt to a boil. Then, reduce to low and cover. Simmer for 15 minutes, or until water is absorbed. Transfer rice to a bowl or baking pan. Place in refrigerator for at least one hour to cool. NOTE: If you use a bowl, stir every 15-20 minutes until rice has cooled through.

Pork Rice Origin

In Vietnam, cơm tấm is a popular rice dish with pork. "Tấm" refers to the broken rice grains, while "cơm" refers to cooked rice.

Caramelized pork is an unusual topping for a rice bowl, in that there's no sauce. It's just little nubbins of sweet and spicy pork.

Thit lon nuong muoi vung is a traditional Vietnamese dish originating from Sapa's Hmong people. The dish consists of black pork skewers with sesame salt.

The history of broken rice is said to have begun with poor rice farmers in the Mekong Delta.

Braised pork belly likely originated from Quanzhou, China, and was brought to Taiwan by immigrants during the Qing Dynasty.

For tender pork :

  1. Opt for Thick-Cut Bone-In Pork Chops. Thin-cut pork chops won't sear properly in the time it takes to cook them through.
  2. Skip the Brine, but Season Liberally.
  3. Let the Pork Chops Rest.
  4. Sear Pork Chops Over Medium-High Heat.
  5. Baste the Pork Chops.


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