Vietnamese Grilled Smoked Pork Chop Rice Bowls Recipes

VIETNAMESE GRILLED SMOKED PORK CHOP RICE BOWLS

Vietnamese Grilled Smoked Pork Chop Rice Bowls image

Our Chopped Dinner Challenge this week was smoked pork chops. We wanted to make them into an entire meal in 20 minutes, so we added a ton of Vietnamese seasonings and grilled them quickly over high heat. Chopped Basket Ingredient: smoked pork chops

Provided by Food Network Kitchen

Categories main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 12

Ingredients

3 tablespoons rice wine vinegar
5 tablespoons granulated sugar
1 large carrot, peeled and grated (about 2 cups)
Kosher salt
3 to 4 tablespoons fish sauce
4 cloves garlic, minced
Zest and juice of 2 limes
Crushed red pepper flakes
2 tablespoons vegetable oil
2 bone-in smoked pork chops, 1-inch thick (about 1 1/2 pounds total)
1/2 cup fresh cilantro leaves, roughly chopped
4 cups cooked long grain rice, warm

Steps:

Whisk together the rice wine vinegar and 1 tablespoon of the sugar in a mixing bowl until the sugar dissolves. Add the grated carrot and stir to combine. Season with salt and reserve.
Combine the remaining sugar and 1/4 cup water in a small saucepan. Bring to a simmer over medium heat and simmer until the sugar dissolves, about 3 minutes. Turn off the heat and add the fish sauce, garlic, lime zest and juice and a pinch or 2 of red pepper flakes. Spoon out a 1/4 cup of the sauce to baste the pork chops and reserve the rest to serve with the rice bowls.
Heat an outdoor grill or large cast-iron grill over medium-high heat. Whisk together the 1/4 cup sauce and the oil and brush liberally all over the pork chops. Place the pork chops on the grill and cook until the pork is warmed through and charred on both sides, about 5 minutes total. The pork chops might stick a bit to the grill but that is okay - just use a pair of tongs to gently pull away as needed. Transfer to a cutting board and allow to rest for 5 minutes. Cut each pork chop off the bone and thinly slice against the grain.
To serve, divide the rice among 4 large bowls. Toss the carrots with the cilantro. Top each bowl with a few slices of the pork, divide the carrot salad among the bowls and top with the rest of the sauce. Stir to combine and serve.

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

Ingredients

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.

VIETNAMESE CARAMELIZED GRILLED PORK

Vietnamese Caramelized Grilled Pork image

Categories Pork Meat Pork Chop Grill/Barbecue Gourmet

Yield Makes 4 servings

Number Of Ingredients 6

Ingredients

6 (1/4-inch-thick) boneless pork loin chops
1/3 cup sugar
1/4 cup finely chopped shallots (about 2)
1 tablespoon fresh lime juice
1 tablespoon Asian fish sauce
1/2 teaspoon salt

Steps:

Pound chops between 2 large sheets of plastic wrap with flat side of a meat pounder or with a rolling pin until less than 1/8 inch thick. Make several small 1/4-inch-deep slits around edge of each chop to prevent curling, then halve chops lengthwise and transfer to a bowl.
Cook sugar in a dry 1-quart heavy saucepan over moderate heat, undisturbed, until it begins to melt. Continue to cook, stirring occasionally with a wooden spoon, until sugar is melted into a golden caramel. Add shallots, lime juice, fish sauce, and salt (caramel will harden) and cook, stirring constantly, until caramel is dissolved and shallots are softened, about 2 minutes. Pour sauce over pork and toss until well coated.
Heat a lightly oiled well-seasoned ridged grill pan over moderately high heat until hot but not smoking, then grill pork in batches, turning over once, until just cooked through, about 1 minute per side. (Discard any remaining caramel sauce.)

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