VIETNAMESE CARAMELISED PORK BOWLS
Recipe video above. An exciting way to use ground meat (mince) to make a quick stir fry that taste unbelievable! This is great made with chicken, turkey or pork. It also works with beef though it is better made with "white meats". Serve it over rice or vermicelli noodles to make rice bowls with shredded lettuce, carrots and cucumbers on the side (very classic Vietnamese meal!).
Provided by Nagi | RecipeTin Eats
Categories Stir Fry
Time 20m
Number Of Ingredients 11
Steps:
- 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. For a low carb, low cal option, try Cauliflower Rice! I like to have chunks of plain cucumber and carrots on the side which is a classic way of making Vietnamese bowls.
Nutrition Facts : ServingSize 153 g, Calories 341 kcal, Carbohydrate 17 g, Protein 22 g, Fat 13 g, SaturatedFat 3 g, Cholesterol 110 mg, Sodium 782 mg, Fiber 1 g, Sugar 16 g
VIETNAMESE CARAMELIZED PORK
My quick home version of one of my favorite recipes. Serve with jasmine rice.
Provided by cvucvu1
Categories World Cuisine Recipes Asian Vietnamese
Time 35m
Yield 4
Number Of Ingredients 11
Steps:
- Place a large heavy skillet or wok over high heat, drizzle the oil into the pan, and pour the sugar over the oil. Cook and stir constantly until the sugar dissolves and turns a light brown color. Be careful, the melted sugar is very hot. Stir in the pork, 2 green onions, chile pepper, black pepper, shallots, garlic, and salt, and toss them in the caramelized sugar until the pork turns golden brown. Drizzle the sesame oil over the pork and vegetables, reduce the heat to low, and let simmer to reduce the juices.
- When the juices have been mostly absorbed, turn the heat back up to high, and cook and stir the pork and vegetables until the sauce has thickened and coated the pork, about 5 minutes. Sprinkle with 1 tablespoon of green onion rings.
Nutrition Facts : Calories 656.8 calories, Carbohydrate 56.8 g, Cholesterol 119.8 mg, Fat 34.7 g, Fiber 0.7 g, Protein 29.9 g, SaturatedFat 11.7 g, Sodium 97.9 mg, Sugar 51.6 g
VIETNAMESE PORK CHOPS (SườN NướNG)
Steps:
- Rinse pork chops under running water and lightly scrub with salt. Pat dry with paper towels.
- Combine all marinade ingredients in a medium mixing bowl and stir to combine and dissolve sugar and MSG. Then add the Marinade Aromatics.
- Marinade the pork chops in a bowl or bag in the fridge for at least 3 hours, but ideally overnight.
- Remove the chops from the marinade and discard the extra liquid--you can keep the aromatics on that stuck to the chops though.
Nutrition Facts : Calories 373 kcal, Carbohydrate 12 g, Protein 35 g, Fat 20 g, SaturatedFat 4 g, Cholesterol 101 mg, Sodium 1593 mg, Fiber 1 g, Sugar 8 g, ServingSize 1 serving
VIETNAMESE-STYLE PORK
Provided by Mark Bittman
Categories dinner, easy, quick, weekday, main course
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Whisk lemongrass, garlic, honey and nam pla in large bowl. Add lime juice and pepper. Place pork in the bowl, turning to coat; let stand while you preheat grill or broiler.
- Grill or broil pork, spooning marinade over as it cooks, until nicely done, about 10 minutes. Turn only once so that each side browns nicely. Serve with remaining lime and, if you like, the herb garnish.
Nutrition Facts : @context http, Calories 349, UnsaturatedFat 4 grams, Carbohydrate 18 grams, Fat 14 grams, Fiber 1 gram, Protein 37 grams, SaturatedFat 3 grams, Sodium 302 milligrams, Sugar 14 grams, TransFat 0 grams
VIETNAMESE PORK CHOPS WITH GINGER RICE
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Combine 1/4 cup water with the brown sugar, soy sauce, fish sauce, lemongrass, garlic and shallot in a shallow dish. Add the pork chops and turn to coat. Let marinate 15 minutes.
- Meanwhile, cook the rice as the label directs, adding the grated ginger to the water.
- Preheat the broiler. Remove the pork chops from the marinade; transfer to a broiler pan (reserve the marinade). Broil until the pork is charred and cooked through, 6 minutes. Transfer the marinade to a skillet; add 1/4 cup water and bring to a boil over high heat. Cook, stirring occasionally, until thickened, about 3 minutes.
- Fluff the rice with a fork and stir in the mint and cucumber; season with salt and pepper. Serve the pork with the rice and pan sauce.
Nutrition Facts : Calories 410 calorie, Fat 10 grams, SaturatedFat 4 grams, Cholesterol 80 milligrams, Sodium 780 milligrams, Carbohydrate 48 grams, Fiber 2 grams, Protein 29 grams
VIETNAMESE GRILLED PORK AND RICE VERMICELLI NOODLE BOWL
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
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-STYLE CARAMEL PORK
Stir-fry chunks of pork with shallots, ginger and chilli in a wok then add fish sauce and brown sugar for a sweet, sticky and spicy sauce
Provided by Katy Greenwood
Categories Dinner, Main course
Time 30m
Number Of Ingredients 11
Steps:
- Heat 1 tbsp of the oil in a wok over a high heat and stir-fry the pork in batches until browned all over. Remove with a slotted spoon and set aside.
- Turn the heat right down and add the remaining oil, then stir in the shallots, ginger and chilli. Cook over a low heat for a couple of mins until just starting to soften. Add the sugar, fish sauce and 200ml water to the pan and stir everything together. Bring to the boil, stirring, so that the sugar dissolves, then return the pork to the pan. Bubble vigorously for 8-10 mins until the sauce thickens to coat the meat and become glossy. Taste and stir in a little more fish sauce, if needed, along with the chilli sauce. Sprinkle with the spring onions and serve with steamed rice and pak choi.
Nutrition Facts : Calories 350 calories, Fat 20 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 19 grams sugar, Protein 24 grams protein, Sodium 0.9 milligram of sodium
VIETNAMESE- STYLE CARAMELISED PORK
This recipe was featured in the Australian WW. Apparently this dish is a variation on a Vietnamese recipe traditionally prepared for new mothers. The salt from the fish sauce would create thirst, so the new mothers would drink plenty of water, allowing them to produce plenty of milk for the newborn baby! I have not tried this recipe, but saw it made on TV and it looks absolutely divine so I have to try it.
Provided by Good Looking Cooking
Categories Pork
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Cut pork belly into 3cm cubes.
- Combine pork with purple shallots, fish sauce, sliced chilli and sweet chilli sauce in a large bowl.
- Mix well and stand for 15 minutes.
- Place the rice bran oil and sugar in a wok and cook until the sugar starts to caramelise. This gives the dish it's colour.
- Add the marinated pork mixture to the wok and stirfry over high heat until browned and mixture is thickened.
- Add 1 cup of the stock and simmer over low heat for about 20 minutes until the liquid is reduced by half.
- Add the remaining stock and extra sweet chilli sauce and simmer for a further 20 minutes or until the pork is tender and liquid is reduced by half again.
- Add mushrooms and half the green onions and toss to combine.
- Transfer to a serving dish.
- Top pork with remaining green onions, coriander and sliced red chilli (if desired).
- Serve with steamed jasmine rice and steamed Asian greens.
- Suitable to freeze.
- Note: Prep time does not include the 15 minutes standing time.
Nutrition Facts : Calories 784.9, Fat 74.5, SaturatedFat 26, Cholesterol 91.4, Sodium 1300.6, Carbohydrate 12.2, Fiber 0.8, Sugar 4.6, Protein 17
MICHAEL BAO HUYNH'S VIETNAMESE CARAMELIZED PORK
Thit kho to - a sticky-sweet pork dish with funky undertones of nuoc mam - is often served on Tet Nguyen Dan, the Vietnamese New Year and the nation's most important holiday. This recipe is adapted from Michael Bao Huynh, a chef and restaurateur who came to the United States as a refugee in 1982. Thit kho to is traditionally made with pork belly, but it can also be made with pork shoulder butt (as shown in the photo) - a lighter though no less delicious alternative. Serve the meat over a pile of snowy white rice with a bottle of hot pepper sauce nearby.
Provided by Dana Bowen
Categories main course
Time 45m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Cover bottom of a large, heavy skillet with one cup sugar and place over medium low heat. As soon as it melts and turns golden, add pork, raise heat to medium, and stir until coated. (Sugar will become sticky and may harden, but it will re-melt as it cooks, forming a sauce.)
- Stir in remaining sugar, salt, pepper and fish sauce. Cover and cook 2 minutes. Uncover, stir in garlic and oil and lower to simmer to reduce sauce for about 20 minutes.
- Stir in Vidalia onions and cook until translucent, 5 to 7 minutes. Pork should be caramelized; if not, raise heat and sauté while sauce further reduces. Transfer to serving bowl, and sprinkle with scallion greens.
VIETNAMESE-STYLE PORK CHOPS WITH FRESH HERB SALAD
A heavy-hitting marinade and an unexpected plum and herb salad transform pork rib chops into an irresistible summer meal.
Provided by Andy Baraghani
Categories Bon Appétit Pork Grill Herb Garlic Plum Green Onion/Scallion Chile Pepper Cilantro Basil Mint Summer Dinner Dairy Free Peanut Free Tree Nut Free
Yield 4 servings
Number Of Ingredients 16
Steps:
- Blend shallot, garlic, brown sugar, fish sauce, soy sauce, oil, and pepper in a blender. Transfer marinade to a large resealable plastic bag. Add pork chop and turn to coat. Seal bag, pressing out air; chill at least 1 hour and up to 12 hours.
- Prepare a grill for medium-high heat. (Alternatively, heat a grill pan over medium-high.) Remove pork chops from marinade, letting excess drip back into bag; season both sides with salt. Grill pork chops, turning once, until lightly charred, about 2 minutes per side.
- Meanwhile, toss plums, scallions, chile, herbs, bean sprouts, and vinegar in a large bowl. Season with salt; toss again.
- Serve pork with salad and lime wedges.
VIETNAMESE PORK CHOPS
Provided by Bon Appétit Test Kitchen
Categories Pork Sauté Meat Pork Chop Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- Whisk shallot, brown sugar, fish sauce, vinegar, and pepper in a shallow dish. Using a fork, pierce pork chops all over (to allow marinade to penetrate faster) and add to marinade in dish. Turn to coat. Cover and let pork chops marinate at room temperature, turning occasionally, 20 minutes.
- Remove pork chops from marinade, scraping off excess (reserve marinade for sauce). Heat oil in a large skillet over medium-high heat. Lightly season pork chops with salt. Cook until browned and cooked through, about 4 minutes per side. Let pork chops rest 10 minutes before serving.
- Meanwhile, bring marinade to a boil in a small saucepan and cook until reduced to 1/4 cup, about 4 minutes. Serve pork chops with reduced marinade and lime halves.
- DO AHEAD: Chops can be marinated 1 day ahead. Chill, turning bag occasionally.
VIETNAMESE PORK AND FIVE SPICE
The entire house will be filled with a spicy aroma that will make your mouth water. I normally serve this over jasmine rice with sesame seeds sprinkled on top, along with a side dish of steamed kale and garlic or stir-fried green beans with garlic and mushrooms.
Provided by Deb Willems
Categories World Cuisine Recipes Asian Vietnamese
Time 2h20m
Yield 8
Number Of Ingredients 9
Steps:
- Season pork with salt and pepper.
- Heat olive oil in a large pot over medium heat; cook pork and garlic in hot oil until the pork is completely browned, 7 to 10 minutes.
- Stir brown sugar, soy sauce, fish sauce, and five-spice powder with the pork. Reduce heat to medium-low and cook mixture at a simmer, stirring occasionally, until the pork is tender enough to easily pull apart with a fork, about 2 hours.
Nutrition Facts : Calories 288.3 calories, Carbohydrate 4.4 g, Cholesterol 85.2 mg, Fat 16.4 g, Fiber 0.1 g, Protein 29.5 g, SaturatedFat 4.3 g, Sodium 712.8 mg, Sugar 3.4 g
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