Vietnamese Sticky Pork & Rice Bowls
Vietnamese Sticky Pork & Rice Bowls
Affordable, easy, fast and deliciously yummy!
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Ingredients
- 1 bunch broccolini
- 1 head broccoli small
- 1 handful snow peas
- 1 tablespoon peanut oil or canola oil
- 1 shallot or 1/2 brown onion, finely sliced
- 2 cloves garlic finely chopped
- 3 cm ginger piece finely chopped
- 300 g pork mince or beef or chicken mince
- 2 kaffir lime leaves very finely sliced (don’t use the vein down the middle)
- 2 1/2 tablespoons brown sugar
- 2 tablespoons fish sauce
- 1/4 cup peanuts roasted, roughly chopped
- 3 spring onions finely sliced (keep some for garnish)
- cooked rice
- fresh lime optional
- coriander leaves optional
Instructions
- Cook the broccolini, broccoli and snow peas in a steamer or microwave for 1–2 minutes, until vibrant green and just cooked (they should still be crunchy). Remove and set aside.1 bunch broccolini, 1 head broccoli, 1 handful snow peas
- Place a large frying pan or wok over medium–high heat, add the oil and let it heat. Add the shallot and cook, stirring, for 2–3 minutes. Then add the garlic and ginger and cook, stirring, for 1–2 minutes. Add the mince to the pan and use a wooden spoon to break it all up.1 tablespoon peanut oil, 1 shallot, 2 cloves garlic, 3 cm ginger piece, 300 g pork mince
- Stir through the kaffir lime leaves, brown sugar and fish sauce. Keep the heat high and leave the mince without stirring for 2–3 minutes, so that it caramelises with the sugar. It should darken and look more saucy. Add the peanuts and spring onion and stir to combine.2 kaffir lime leaves, 2 1/2 tablespoons brown sugar, 2 tablespoons fish sauce, 1/4 cup peanuts, 3 spring onions
- To serve up: Place the rice in bowls and add the steamed greens. Spoon over some of the sticky pork mince. Top with fresh lime juice, spring onion and coriander leaves.cooked rice, 1 bunch broccolini, 1 handful snow peas, 300 g pork mince, fresh lime, 3 spring onions, coriander leaves
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