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–+ servings
Vietnamese Ground Pork In Tomato Sauce
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5 from 1 vote

Vietnamese Ground Pork In Tomato Sauce

This simple Vietnamese ground pork dish is a uniquely delicious combination of sweet and salty flavors and varying temperatures and textures.
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Entrées
Cuisine: Vietnamese
Servings: 4 servings
Author: Lynne Webb

Ingredients

  • 8 cups tender, leaf lettuce torn into bite-size pieces (about 12 ounces)
  • 1/4 cup fresh spearmint leaves loosely packed
  • 1/4 cup fresh basil leaves loosely packed
  • 3/4 cup fresh cilantro leaves loosely packed
  • 1 cucumber peeled and sliced
  • 2 medium tomatoes cut into wedges
  • 3 cups cooked white rice 1 cup dry

For the pork:

  • 1 tablespoon vegetable oil
  • 1 medium sweet onion chopped
  • 1 lb ground pork
  • 4 cloves garlic very finely chopped
  • 1-1/2 tablespoons sugar
  • 3 tablespoons fish sauce divided
  • 2 cups canned diced tomatoes undrained
  • Freshly ground black pepper
  • 4 to 5 scallions sliced

For the Nuoc Cham (dipping sauce):

  • 1/3 cup hot water
  • 3 tablespoons sugar
  • 1 to 2 cloves garlic very finely chopped
  • 1/4 cup fish sauce
  • 3 tablespoons freshly squeezed lime juice
  • 1/2 to 1 teaspoon sriracha or more to taste

Instructions

  • 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.