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
ROASTED PORK BANH MI (VIETNAMESE SANDWICH)
I'll never forget my first real bánh mì. I remember thinking to myself, this isn't just one of the best sandwiches I've ever had to eat, but one of the best things, period. Not only do we get amazing contrasts in flavor and texture, but also the temperature difference between the crisp, warm, meat-filled roll, and cool, crunchy vegetables makes this so much fun to eat.
Provided by Chef John
Categories World Cuisine Recipes Asian Vietnamese
Time 32m
Yield 1
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F. Line a baking sheet with aluminum foil.
- Toss julienned daikon and carrot with seasoned rice vinegar to coat well. Let sit until veggies get slightly limp, 15 to 20 minutes. Drain and set aside or refrigerate.
- Mix the mayonnaise, hoisin sauce, and sriracha in a small bowl.
- Split the French roll just enough so you can open it like a book. If you like, pull out some of the bread from the top half to better accommodate the filling.
- Spread the interior surfaces of the roll liberally with the mayo mixture. Transfer roll to prepared baking sheet, cut side up. Bake in preheated oven until crisp, heated through and edges start to brown, about 7 minutes.
- Place sliced pork, pate, cucumber, picked daikon and carrots, jalapeno, and cilantro leaves in the roll. Cut in half to serve.
Nutrition Facts : Calories 1263.1 calories, Carbohydrate 91.3 g, Cholesterol 187.9 mg, Fat 75.9 g, Fiber 6.8 g, Protein 54.2 g, SaturatedFat 17 g, Sodium 1994.4 mg, Sugar 9.5 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
CARAMELIZED PORK BANH MI
A banh mi is basically a Vietnamese hero sandwich. Often made with ground pork, this one has pork tenderloin that can be grilled or pan seared. The pate is optional, but normally found in a banh mi. Recipe adapted from Yahoo! Shine.
Provided by threeovens
Categories Lunch/Snacks
Time 25m
Yield 6 serving(s)
Number Of Ingredients 23
Steps:
- Slice carrots and radishes in fourths or sixths lengthwise, depending on size (you are making a sort of slaw).
- Combine with remaining ingredients; set aside for flavors to meld an hour or up to overnight (will keep for several days, refrigerated).
- Slice tenderloin, against the grain, into 1/2 inch slices; pound to an even 1/4 inch thickness between plastic wrap.
- Make a marinade by combining fish sauce, maple syrup, brown sugar, soy sauce, sesame oil, minced garlic, minced ginger, green onion, and black pepper; make sure all the pork is coated in the marinade and let sit for 10 to 30 minutes.
- Heat your grill, grill pan, or cast iron skillet to high; add vegetable oil to marinated pork and stir to coat.
- Sear pork 1 to 2 minutes per side (it cooks very quickly).
- To assemble sandwiches, slice the baguette and spread with mayonnaise on one side and pate (or liverwurst) on the other (if using); add lettuce, meat, pickled vegetables, sliced jalapeno, and cilantro.
Nutrition Facts : Calories 694.2, Fat 10.8, SaturatedFat 2.4, Cholesterol 49.1, Sodium 3138.8, Carbohydrate 110.5, Fiber 4.8, Sugar 16.4, Protein 37
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