Total: 3 hr 5 min(includes marinating and pickling time)
Active: 55 min
Yield:4 servings
Broken rice with a few proteins and veg sides is a common meal in much of Vietnam. Broken rice was eaten by common people, while long-grain was reserved for the wealthy and privileged. This pork recipe is great with rice bowls, cold noodle bowls and in spring rolls.
For the dipping sauce: Combine the fish sauce, sugar, lime juice, vinegar, chile, garlic and 1/4 cup water in a bowl and stir to dissolve the sugar completely. Set aside.
For the pork: Combine the cilantro stems, daikon, fish sauce, sugar, lemongrass, shallot and 2 tablespoons water in a blender; purée until smooth, about 20 seconds. Place the pork in a medium bowl, then pour the marinade over the top and massage the pork well. Marinate for 30 minutes or up to 2 hours.
Heat a medium skillet on medium heat and add the oil. When you see white wisps of smoke, sauté́ the pork for about 5 minutes, until cooked through. Alternatively, you can grill the pork on medium heat. Let the pork rest for 5 to 10 minutes before serving.
To assemble, divide the rice into 4 separate bowls, then top with the lettuce, basil, cilantro, mint, amaranth or perilla, bean sprouts, pork, peanuts, scallions, Pickled Carrots and Daikon and nuoc cham sauce. Serve with some lime wedges.
Pickled Carrots:
Combine the sugar, vinegar, salt, peppercorns and garlic in a small saucepan over medium heat. Cook, stirring constantly, until the sugar and salt have dissolved, then remove it from the heat. Add the cilantro and carrots and stir to coat them in the pickling mixture. Let stand until the carrots have softened, at least 30 minutes or up to overnight in the refrigerator. Drain them well and set aside. You can make this days ahead and keep refrigerated in an airtight container.
Pickled Daikon Radish:
Combine the sugar, vinegar, salt, peppercorns and garlic in a small saucepan over medium heat. Cook, stirring constantly, until the sugar and salt have dissolved, then remove it from the heat. Add the cilantro and radishes and stir to coat them in the pickling mixture. Let stand until the radishes have softened, at least 30 minutes or up to overnight in the refrigerator. Drain them well and set aside. You can make this days ahead and keep refrigerated in an airtight container.
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