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.
May Contain: Milk, Mustard, Peanuts, Sesame, Soy, Tree Nuts, Wheat, and Gluten.
Tip: To get a temperature reading on sliced pork, place a probe thermometer into the centre of the sauteed pork.
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.
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.
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.
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.
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.
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.
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!