Vietnamese Pork in Tomato Sauce
This main course dinner of Vietnamese Pork in Tomato Sauce has warm rice on a bed of lettuce with fresh herbs. Nuoc cham completes the taste.
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Servings: 4 people
Ingredients
NUOC CHAM
- 2 cloves of garlic, crushed
- ⅛ teaspoon red pepper flakes
- 2 tablespoon sugar
- 2 tablespoon lime juice
- ¼ cup rice vinegar
- ¼ cup fish sauce
- ¼ cup warm water
SALAD
- ½ head iceberg lettuce, cut into bite size pieces
- 4 green onions, thinly sliced
- 1 cup chopped cilantro
- ½ cup chopped mint leaves
FIRST STEP FOR PORK SAUCE
- 1 tablespoon vegetable oil
- 1 pound ground pork
- 1 tablespoon sugar
- 1 tablespoon fish sauce
FINISHING PORK-TOMATO SAUCE
- 1 tablespoon vegetable oil
- 6 garlic cloves, chopped
- 1 large onion, slivered
- 1 can diced tomatoes with juice (28oz/796ml)
- ½ cup gluten free chicken stock or water
- 2 tablespoon fish sauce
- 2 tablespoon tomato paste
SERVING
- freshly ground pepper
- 2 cups cooked rice
Instructions
NUOC CHAM
- Combine all ingredients in a jar and stir until the sugar is dissolved. Set aside.
SALAD
- Combine lettuce, green onions, mint and cilantro in a salad bowl and toss. Divide between 4 plates.
PORK-TOMATO SAUCE
- Heat 1 tablespoon oil in a wok or large skillet over medium high heat. Add ground pork and brown, stirring to break up the lumps. Cook 8-10 minutes until no longer pink.
- Add the sugar and 1 tablespoon fish sauce. Cook for another 2 minutes. Transfer to a bowl and set aside.
- Heat the remaining 1 tablespoon oil in the wok. Add the garlic and onion and fry until softened, 8-10 minutes.
- To the wok add the tomatoes, chicken stock (or water), tomato paste, remaining 2 tablespoon fish sauce and cooked pork. Simmer, stirring occasionally, for 15 minutes.
SERVING
- Top lettuce with warm rice then pork-tomato sauce.
- Sprinkle generously with black pepper, drizzle with Nuoc Cham and serve.
Notes
There are many versions of nuoc cham that are all similar. Use leftover nuoc cham in any of these recipes.