Thai Pork Rice Bowl Recipes

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THAI PORK RICE BOWL



Thai Pork Rice Bowl image

Make and share this Thai Pork Rice Bowl recipe from Food.com.

Provided by gailanng

Categories     One Dish Meal

Time 45m

Yield 2 serving(s)

Number Of Ingredients 18

1 tablespoon vegetable oil
1 green bell pepper, cut into 1/4-inch strips
1 red bell pepper, cut into 1/4-inch strips
1/4 lb shiitake mushroom, tough stems removed, caps cut into 1/4-inch strips
1 lb ground pork
3/4 cup short-grain rice (Arborio)
1 3/4 cups chicken stock or 1 3/4 cups chicken broth
1/4 cup soy sauce
1 tablespoon ginger, minced
1 1/2 teaspoons kosher salt
1 tablespoon minced garlic
2 tablespoons fresh lime juice
2 tablespoons asian fish sauce (nam pla or nuoc mam)
2 tablespoons sugar
1/4 teaspoon cayenne pepper
2 green onions, thinly sliced
4 radishes, sliced thin for garnish
1 tablespoon minced ginger

Steps:

  • In a large nonstick saute pan, heat the oil over medium heat. Add the bell peppers and mushrooms and cook, stirring occasionally, until just tender and slightly brown, about 5 minutes. Add the pork, stirring until no longer pink, about 5 more minutes. Add the rice, broth, soy sauce and salt. Bring to a simmer, cover, reduce heat to low and cook until the rice is tender, about 20 minutes.
  • Meanwhile, combine the garlic, ginger, lime juice, fish sauce, sugar and cayenne in a small bowl and stir until the sugar is dissolved. Set aside.
  • Remove the pork dish from the heat, add the garlic-ginger mixture and stir well. Serve in individual bowls and top with chopped scallions and radishes.

Nutrition Facts : Calories 1156, Fat 58.7, SaturatedFat 19.7, Cholesterol 169.9, Sodium 5614, Carbohydrate 98.8, Fiber 7.2, Sugar 23.4, Protein 56.6

VIETNAMESE GRILLED PORK AND RICE VERMICELLI NOODLE BOWL



Vietnamese Grilled Pork and Rice Vermicelli Noodle Bowl image

You usually think about pho when going to a Vietnamese restaurant, but it's time to graduate to bun! Bun is a type of noodles, made of rice like pho but thinner and springier. They are cooked, chilled and then used as a base for cold noodle bowls. My favorite protein to top these bowls with is this delicious sweet, smoky lemongrass pork. I love cooking this on a hot griddle to get a great sear.

Provided by Jet Tila

Categories     main-dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 21

2 tablespoons (30 milliliters) lime juice
1/4 cup (60 milliliters) fish sauce
1/4 cup (60 milliliters) water
1 tablespoon (15 milliliters) rice vinegar
1/4 cup (50 grams) sugar
1 garlic clove, minced
1 Thai chili, finely chopped
1 large or 2 medium shallots, sliced thin
2 cloves garlic, minced
1 tablespoon (30 grams) minced lemongrass
2 tablespoons (30 grams) water
3 tablespoons (45 grams) granulated sugar
3 tablespoons (45 milliliters) fish sauce
Heavy pinch black pepper
1 pound (450 grams) pork butt, sliced paper-thin against the grain (see Cook's Note)
2 tablespoons (30 milliliters) vegetable oil
8 ounces (240 grams) Vietnamese thin rice sticks (bun)
1/2 cup (95 grams) shredded daikon radish
1/2 cup (95 grams) shredded carrot
3 tablespoons (45 grams) coarsely chopped roasted peanuts
3 scallions, thinly sliced

Steps:

  • For the dipping sauce: Combine all the sauce ingredients and stir to dissolve the sugar completely. Set aside.
  • For the pork: Combine all of the marinade ingredients in a blender; puree about 20 seconds until smooth. Place the pork in a medium bowl, pour the marinade over the meat and massage the pork well. Marinate for at least 1 hour if time allows. Heat a grill pan, medium skillet or griddle to high and add the oil. When you see white wisps of smoke, saute the pork for about 5 minutes until cooked through.
  • For the noodles: Soak the rice sticks in warm water for 20 minutes. Drain, then boil the soaked rice sticks in 3 quarts (2.8 liters) of water in a 4-quart (3.8-liter) pot for about 12 minutes until al dente. Rinse them well under cold water in a fine mesh strainer and reserve.
  • Assembly: Divide the noodles into 4 separate bowls. Place the pork on top of the noodles. Sprinkle the pork with radish, carrot, roasted peanuts and scallions. Pour Nuoc Cham Sauce over the noodles and mix them well like a salad.

THAI-STYLE PORK NOODLE BOWL



Thai-Style Pork Noodle Bowl image

I love Thai curry, and I love noodle bowls, and this is a blend of the two. It may not be authentic but it hits the spot.

Provided by thedailygourmet

Categories     World Cuisine Recipes     Asian

Time 30m

Yield 6

Number Of Ingredients 14

12 ounces refrigerated chow mein noodles
¼ cup soy sauce
1 tablespoon honey, or to taste
1 ½ teaspoons fish sauce
1 tablespoon vegetable oil
2 tablespoons red curry paste
1 tablespoon chopped garlic
1 teaspoon ginger paste
1 (13.5 ounce) can coconut milk
1 ½ pounds boneless pork loin chops, cut into thin strips
1 cup julienned carrots
1 (8 ounce) package sugar snap peas
¼ cup chopped fresh cilantro, or to taste
½ lime, zested and juiced

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook noodles in the boiling water, stirring occasionally, until tender yet firm to the bite, about 2 minutes. Drain and set aside.
  • Meanwhile, combine soy sauce, honey, and fish sauce in a small bowl until blended; set aside.
  • Heat a large nonstick skillet over medium heat for 1 to 2 minutes. Pour in vegetable oil. Add curry paste, garlic, and ginger paste; cook until fragrant, about 1 minute. Add coconut milk in intervals, stirring as you pour it in to keep the sauce from separating.
  • Add pork strips, carrots, and snap peas and cook until pork is cooked through, about 5 minutes. Add drained noodles to the skillet, then add soy sauce mixture. Simmer until sauce has thickened, 4 to 5 minutes.
  • Divide pork and noodle mixture among serving bowls and top with cilantro, lime zest, and juice. Serve immediately.

Nutrition Facts : Calories 595.4 calories, Carbohydrate 45.4 g, Cholesterol 36.1 mg, Fat 37.5 g, Fiber 4.8 g, Protein 22.5 g, SaturatedFat 16.5 g, Sodium 1079.1 mg, Sugar 4.7 g

TAIWANESE STYLE PORK RICE BOWL



Taiwanese Style Pork Rice Bowl image

This is a very traditional Taiwanese dish that I got from a friend. She's Taiwanese and makes this for her family all the time. I had to beg her for the recipe because I love it so much!

Provided by Grace Lynn

Categories     Pork

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 12

1 lb ground pork
1 teaspoon vegetable oil
4 tablespoons minced garlic
1 (3 ounce) package fried shallots (can be found at any Oriental grocery store)
2 cups water
1/3-1/2 cup soy sauce
1 tablespoon sugar
1 tablespoon rice wine
1 teaspoon five-spice powder
1/2 teaspoon black pepper
1/2 teaspoon msg (optional)
steamed rice

Steps:

  • Brown pork in skillet until cooked; drain off oil and set aside.
  • Add vegetable oil in a pot over medium-high heat.
  • Saute garlic for 1 minute.
  • Add pork and shallots, stir a few times.
  • Add water and the rest of the ingredients, bring to a boil.
  • Reduce heat, cover and simmer for 45 minutes, stirring a couple of times.
  • Uncover and cook for 15 more minutes.
  • Serve over steamed rice.

Nutrition Facts : Calories 406.9, Fat 24.8, SaturatedFat 8.9, Cholesterol 106.7, Sodium 1428.7, Carbohydrate 11.2, Fiber 0.4, Sugar 3.6, Protein 32.8

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