Vietnamese Shredded Pork Bowls
Shredded pork rice bowls are my all-time favorite home-cooked Vietnamese dish not typically found in US restaurants. It brings together an amazing party of flavors, and can be made in large batches ahead of time for dinner parties. Though both my sister and I have learned to make it ourselves, it's still the first thing we ask my Mom to make every time we come home.
Serves 3-4 people
- 1 pound of garlic stuffed pork loins (directions in link)
- 1 pound of pork loin, cut into rounds (?)
- 3-4 cloves of garlic
- 2 tablespoons sugar
- 1 teaspoon of salt
- 1/4 cup of roasted rice powder (optional)
- 2 bunches of green onion - just the green part
- 1/3 cup of shallot oil
- 2 cucumbers, peeled and julienned
- 1 cup of crushed roasted peanuts (optional)
- 1/4 cup shallot crisps
- 1/2 cup amber vinegar
- 2 limes, juiced
- 2 cups of cooked jasmine rice
1. Prepare the garlic stuffed pork and set aside. Cut lengthwise and across to make thin "shredded" strips. Mix with rice powder.
2. Green onion garnish - finely dice the dark green part of the green onions. In a small pan warm up shallot oil until smoking and then pour over green onion. Alternatively, I often do a short cut where I combine green onion and shallot oil and put in the microwave on high for 30 seconds - I am only one person).
3. Combine all amber vinegar and lime juice and set aside.
4. Set out all ingredients at room temperature (including prepared cucumber and crushed peanuts), to be served with hot steamed rice.
5. Pile steaming rice into a bowl and then add all ingredients as shown in the first picture of this post. Pour amber vinegar and lime mixture over just before eating.