Lemongrass Pork and Rice Bowl

with Nuoc Cham and Fresh Herbs

30 min

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This bowl doesn’t miss a thing. Packed with flavours and textures from crunchy, fresh vegetables, bright herbs, crispy lemongrass pork, a saucy-yolked fried egg, and fluffy rice. A punchy nuoc cham dressing of fish sauce, rice vinegar, lime, and chilies finishes the bowl taking this one to the next level of delicious.

Contains: Sulphites, Egg, Fish

May Contain: Mustard, Wheat, Gluten, Milk, Sesame, Tree Nuts, Peanuts, Soy, Shellfish

What We'll Send

Lemongrass Minced
Carrot Julienne
Lime
Bean Sprouts
Garlic
Rice Vinegar
Thai Basil
Cilantro
Persian Cucumber
Free Range Brown Egg
Sugar
Bird's Eye Chili
Long Grain White Rice
Sliced Pork Butt
Fish Sauce
Allergen Notice: We cannot guarantee the complete absence of food allergens. Our meals are prepared in a facility that contains common allergens. Though best practices are used when preparing the meal kits, inadvertent cross-contamination may occur.
Our just-in-time sourcing system may occasionally require us to substitute an ingredient in recipes. Always check the recipe card(s) in your delivery to confirm allergen information.
This recipe contains egg, sulphites, seafood, and pork.

Nutrition
Calories 925
Fat 32g
Protein 56g
Carbohydrates 96g

What You'll Need

Cooking Directions

0

Tip: To get a temperature reading on sliced pork, place a probe thermometer into the centre of the sauteed pork.

1

Cook Rice

Rinse and drain long grain rice in a fine mesh sieve. Add rice to a small pot with 1 ½  cups (3 cups for 4 servings) salted water and bring to a boil. Reduce heat and cover with a lid. Cook for 15-18 minutes or until grains are tender.

2

Marinate Sliced Pork

Meanwhile, add sliced pork to a mixing bowl with lemongrass and garlic. Mix well with clean hands. Season with salt. Wash hands with hot, soapy water.

3

Prepare Ingredients

Wash cucumber, beans sprouts, Thai basil, cilantro, and lime. Slice cucumber diagonally into ¼ inch ovals. Zest and cut lime in half. Pick and chop herb leaves. Cut bird’s eye chili in half, remove seeds, and mince. Wash hands well with hot, soapy water. 

4

Prepare Nuoc Cham

In a small bowl, whisk together rice vinegar, sugar, fish sauce, lime zest, and bird’s eye chili to taste. Set aside for Step 7.

5

Cook Sliced Pork

Heat a large skillet over medium-high. Add pork to skillet. Cook for about 4-5 minutes, or until pork is golden brown and cooked to 165°F. Remove from skillet and set aside. Wipe skillet carefully with paper towel.

6

Cook Eggs

Return skillet to burner and reduce heat to medium. Add 1 tbsp. (2 tbsp. for 4 servings) oil to skillet. Crack eggs into hot skillet. Cook for 3-4 minutes until whites are cooked for a sunny side egg, or cook to your preference. 

7

Serve

Divide rice onto plates with carrots, bean sprouts, fresh herbs, cucumber, and cooked pork. Squeeze lime juice over everything to taste. Place egg on top of rice. Serve with a side of nuoc cham. Enjoy!

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