Red Meat Allergy Friendly Gluten Free Vietnamese Pork and Lemongrass Bowls
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Learn more →Ingredients
4 servings
For the rice
- 1 ½ cups jasmine rice
- 2 ¾ cups water
- ½ tsp salt
For the pork
- 2 stalks lemongrass, outer layers removed, tender inner core finely minced
- 1 tbsp fresh ginger, peeled and finely grated
- 2 tbsp neutral oil (such as avocado oil or canola oil)
- 1 lb ground pork
Chef's tipChicken is leaner, so add a little oil and a bit more seasoning. Cook ground chicken fully - to 165°F (74°C). - 2 tbsp tamari
- 1 tbsp fish sauce
- 1 tbsp brown sugar
- ½ tsp black pepper
For the dipping sauce
- 3 tbsp fresh lime juice (from about 2 limes)
- 2 tbsp fish sauce
- 2 tbsp water
- 1 tbsp brown sugar
- 1 red thai chili, thinly sliced (or ½ tsp red pepper flakes)
For serving
- 1 english cucumber, halved lengthwise and thinly sliced
- 1 cup fresh mint leaves
- 1 cup fresh cilantro leaves
- 4 scallions (green tops only), thinly sliced
- ¼ cup roasted peanuts, roughly chopped (optional)
- lime wedges, for serving (optional)
Instructions
- 1
Rinse the jasmine rice under cold water until the water runs mostly clear. Combine the rinsed rice, 2 3/4 cups water, and 1/2 tsp salt in a medium saucepan and bring to a boil over high heat. Reduce the heat to the lowest setting, cover tightly, and cook for 15 minutes, until the water is fully absorbed. Remove from heat and let steam, covered, for 5 minutes.
- 2
While the rice cooks, whisk together the lime juice, fish sauce, water, brown sugar, and sliced chili in a small bowl until the sugar dissolves. Set the dipping sauce aside.
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