Vietnamese · Dinner
Broken Rice with Grilled Pork Bowl
Grilled pork tenderloin, marinated in fish sauce, garlic and sugar, served over warm broken rice with pickled carrot and daikon, cucumber, scallion oil and light nuoc cham. Fresh cilantro and lime finish this lighter take on the Saigon rice-plate classic.
$4
20 minsPrep
12 minsCook
32 minsTotal
MediumLevel
Nutrition per serving
395Calories
38.1gProtein
8.4gFat
48.2gCarbs
16.1gSugar
3.9gFiber
1598mgSodium
107mgChol
2.3gSat Fat
980mgPotassium
78mgCalcium
2.8mgIron
0.9mcgVitamin B12
24mgVitamin C
Goes well with
Light Lager or Pilsner
local
Vietnamese Iced Tea (Trà Đá)
international
low-calorie
gluten-free
protein-rich
low-calorie
Instructions
1
Prep
Combine pork tenderloin with fish sauce, garlic, brown sugar and black pepper; toss to coat evenly and marinate for 30 minutes refrigerated.
2
Pickle
Toss carrot and daikon with rice vinegar and salt; let stand 15 minutes until softened.
3
Whisk
Combine lime juice, fish sauce, sugar-white, water and chili in a bowl, stirring until sugar dissolves for nuoc cham.
4
Grill
Heat a grill pan to medium-high and cook marinated pork 3-4 minutes per side until charred and cooked through.
5
Plate
Spoon rice into a bowl, arrange pork, pickled vegetables and cucumber on top, drizzle nuoc cham, scatter scallion and cilantro, serve with lime.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz339g pork tenderloin
- 2 tbsp2 tbsp fish sauce
- 4 cloves4 cloves garlic
- 2 tsp2 tsp brown sugar
- 1 tsp1 tsp black pepper
- 5.2 oz150g broken rice, cooked
- 1/2 cup70g carrot
- 1/2 cup60g daikon
- 2 tbsp2 tbsp rice vinegar
- 1/2 tsp1/2 tsp salt
- 11 cucumber
- 22 scallion
- 2 tsp2 tsp vegetable oil
- 2 tbsp2 tbsp lime juice
- 2 tsp2 tsp fish sauce
- 2 tsp2 tsp sugar-white
- 4 tbsp60ml water
- 11 fresh chili
- a few sprigs cilantro
