Vietnamese Broken Rice with Grilled Pork Recipe
214kcal
Ingredients
- 2 pounds pork shoulder thinly sliced
- 1 cup rice broken
- 1 tablespoon vegetable oil
- 1 tablespoon fish sauce
- 1 tablespoon soy sauce
- 1 tablespoon honey
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon black pepper ground
- 1/2 teaspoon salt
- 8 cups water
- Fresh herbs such as cilantro, mint, or Thai basil for garnish
- Pickled vegetables for serving optional
Equipment
- Grill: Used to grill the pork slices.
- Large pot: Used to cook the broken rice.
- Cutting board: Used to slice the grilled pork.
- Whisk: Used to combine the marinade ingredients.
- Resealable plastic bag or bowl: Used to marinate the pork.
- Tongs: Used to flip the pork slices on the grill.
- Serving plates: Used to serve the Vietnamese Broken Rice with Grilled Pork.
- Optional: Pickling jars or containers for making pickled vegetables.
Method
Prepare the Marinade:
- a. In a bowl, combine the vegetable oil, fish sauce, soy sauce, honey, garlic powder, onion powder, ground black pepper, and salt.
- b. Whisk the marinade ingredients together until well combined.
Marinate the Pork:
- a. Place the thinly sliced pork shoulder in a large resealable plastic bag or a bowl.
- b. Pour the marinade over the pork, ensuring all slices are coated evenly.
- c. Seal the bag or cover the bowl and marinate in the refrigerator for at least 1 hour or overnight for best results.
Cook the Broken Rice:
- a. Rinse the broken rice under cold water to remove excess starch.
- b. In a large pot, bring 8 cups of water to a boil.
- c. Add the rinsed broken rice to the boiling water and cook for about 15 minutes or until the rice is tender.
- d. Drain the cooked rice and set aside.
Preheat the Grill:
- a. Preheat your grill to medium-high heat.
Grill the Pork:
- a. Remove the marinated pork from the refrigerator and let it come to room temperature.
- b. Place the pork slices on the preheated grill.
- c. Grill the pork for about 3-4 minutes per side, or until it reaches an internal temperature of 145°F (63°C).
- d. Remove the grilled pork from the heat and let it rest for a few minutes.
Slice the Grilled Pork:
- a. Transfer the grilled pork to a cutting board.
- b. Thinly slice the pork into bite-sized pieces.
Assemble the Vietnamese Broken Rice with Grilled Pork:
- a. Divide the cooked broken rice among 8 serving plates.
- b. Arrange the sliced grilled pork on top of the rice.
- c. Garnish with fresh herbs, such as cilantro, mint, or Thai basil.
- d. Serve the dish with optional pickled vegetables on the side.
Enjoy the Vietnamese Broken Rice with Grilled Pork:
- a. Serve the dish immediately while the pork and rice are still warm.
- b. Mix the flavors together, combining the tender grilled pork with the fragrant broken rice.
- c. Savor the delightful blend of flavors in each bite.
Nutrition
Calories214kcalCarbohydrates21gProtein16gFat7gSaturated Fat2gPolyunsaturated Fat2gMonounsaturated Fat3gTrans Fat0.01gCholesterol46mgSodium514mgPotassium284mgFiber0.4gSugar2gVitamin A5IUVitamin C1mgCalcium27mgIron1mg
Notes
Slice the pork shoulder thinly and uniformly for even cooking.
Marinate the pork for a longer period, preferably overnight, for enhanced flavor.
Soak the broken rice in cold water for 30 minutes before cooking to achieve a softer texture.
Preheat the grill properly to ensure a hot cooking surface.
Rest the grilled pork for a few minutes before slicing to retain its juiciness.
Garnish the dish with a variety of fresh herbs to add brightness and aroma.