8cupstender, leaf lettuce torn into bite-size pieces, (about 12 ounces)
1/4cupfresh spearmint leaves, loosely packed
1/4cupfresh basil leaves, loosely packed
3/4cupfresh cilantro leaves, loosely packed
1cucumber, peeled and sliced
2medium tomatoes, cut into wedges
3cupscooked white rice, 1 cup dry
For the pork:
1medium sweet onion, chopped
4clovesgarlic, very finely chopped
3tablespoonsfish sauce, divided
2cupscanned diced tomatoes, undrained
Freshly ground black pepper
4 to 5scallions, sliced
For the Nuoc Cham (dipping sauce):
1 to 2clovesgarlic, very finely chopped
3tablespoonsfreshly squeezed lime juice
1/2 to 1teaspoonsriracha, or more to taste
Begin by making the Nuoc Cham. Combine the hot water and sugar in a small bowl, stirring until the sugar is completely dissolved.
Stir in the garlic, fish sauce, lime juice and sriracha. Taste and adjust the ingredient quantities if desired, then transfer to a small pitcher or cruet. Set aside until ready to serve.
Tear the larger basil and mint leaves into small pieces and combine with the cilantro leaves and lettuce in a large bowl. Toss and set aside.
Heat the vegetable oil over medium-high heat in a large skillet. Add the onion and sauté until soft and translucent, 4 to 5 minutes.
Add the ground pork and cook until no longer pink, breaking up the large chunks with a spatula.
Add the garlic, sugar and 1 tablespoon of the fish sauce. Continue cooking until the meat begins to brown, 3 to 4 minutes longer.
Reduce the heat to medium. Add the remaining 2 tablespoons fish sauce along with the diced tomatoes and combine well. Continue cooking, stirring occasionally, until the liquid from the tomatoes has evaporated, 4 to 5 minutes.
Add the scallions, season with freshly ground black pepper, combine well and remove from the heat.
To serve, divide the salad mixture between four dinner plates. Top each with a portion of cooked rice and garnish around the edges with cucumber and tomato.
Spoon a serving of pork over the rice, then drizzle with the Nuoc Cham. Pass the remaining Nuoc Cham at the table.