Lemongrass Pork Over Broken Rice
- Level: Intermediate
- Yield: 4 servings
- Total: 3 hr 5 min (includes marinating and pickling time)
- Active: 55 min
Ingredients
Nuoc Cham Dipping Sauce:
1/4 cup fish sauce
1/4 cup granulated sugar
2 tablespoons lime juice
1 tablespoon rice vinegar
1 Thai chile, finely chopped
1 clove garlic, minced
Pork:
1/2 cup fresh cilantro stems
1/4 cup sliced daikon radish
3 tablespoons fish sauce
3 tablespoons granulated sugar
1 tablespoon minced lemongrass
1 small shallot, sliced
1 pound pork butt, sliced into 1/4-inch-thick tiles
2 tablespoons vegetable oil
Assembly:
4 cups cooked jasmine rice or broken jasmine rice
1/2 head green leaf lettuce, shredded
1/2 bunch fresh Vietnamese basil
1/2 bunch fresh cilantro
1/2 bunch fresh mint
Fresh amaranth or perilla (shiso), for serving
1 cup bean sprouts
3 tablespoons coarsely chopped roasted peanuts
3 scallions, thinly sliced
1/2 cup Pickled Carrot, recipe follows
1/2 cup Pickled Daikon Radish, recipe follows
Lime wedges, for serving
Pickled Carrots:
1/2 cup (95 grams) granulated sugar
1/2 cup (90 milliliters) red wine vinegar
1 teaspoon kosher salt
1 teaspoon black peppercorns
2 to 3 cloves garlic
5 to 6 sprigs fresh cilantro
1 1/2 cups (330 grams) matchstick carrots
Pickled Daikon Radish:
1/2 cup (95 grams) granulated sugar
1/2 cup (90 milliliters) red wine vinegar
1 teaspoon kosher salt
1 teaspoon black peppercorns
2 to 3 cloves garlic
5 to 6 sprigs fresh cilantro
1 1/2 cups (330 grams) matchstick daikon radishes
Directions
- For the dipping sauce: Combine the fish sauce, sugar, lime juice, vinegar, chile, garlic and 1/4 cup water in a bowl and stir to dissolve the sugar completely. Set aside.
- For the pork: Combine the cilantro stems, daikon, fish sauce, sugar, lemongrass, shallot and 2 tablespoons water in a blender; purée until smooth, about 20 seconds. Place the pork in a medium bowl, then pour the marinade over the top and massage the pork well. Marinate for 30 minutes or up to 2 hours.
- Heat a medium skillet on medium heat and add the oil. When you see white wisps of smoke, sauté́ the pork for about 5 minutes, until cooked through. Alternatively, you can grill the pork on medium heat. Let the pork rest for 5 to 10 minutes before serving.
- To assemble, divide the rice into 4 separate bowls, then top with the lettuce, basil, cilantro, mint, amaranth or perilla, bean sprouts, pork, peanuts, scallions, Pickled Carrots and Daikon and nuoc cham sauce. Serve with some lime wedges.
Pickled Carrots:
- Combine the sugar, vinegar, salt, peppercorns and garlic in a small saucepan over medium heat. Cook, stirring constantly, until the sugar and salt have dissolved, then remove it from the heat. Add the cilantro and carrots and stir to coat them in the pickling mixture. Let stand until the carrots have softened, at least 30 minutes or up to overnight in the refrigerator. Drain them well and set aside. You can make this days ahead and keep refrigerated in an airtight container.
Pickled Daikon Radish:
- Combine the sugar, vinegar, salt, peppercorns and garlic in a small saucepan over medium heat. Cook, stirring constantly, until the sugar and salt have dissolved, then remove it from the heat. Add the cilantro and radishes and stir to coat them in the pickling mixture. Let stand until the radishes have softened, at least 30 minutes or up to overnight in the refrigerator. Drain them well and set aside. You can make this days ahead and keep refrigerated in an airtight container.