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A square black plate with a bottom layer of lettuce and fresh herbs, covered with warm rice and topped with Vietnamese Pork in Tomato Sauce. A small black dish with nuoc cham beside it.
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Vietnamese Pork in Tomato Sauce

This is a healthy dinner with a layer of crunchy lettuce and fresh herbs, topped with warm rice and a pork-tomato sauce. Nuoc cham on top completes the taste.
Course Main Course
Cuisine Vietnamese
Keyword Vietnamese Pork in Tomato Sauce
Prep Time 30 minutes
Cook Time 30 minutes
Servings 4 people
Calories 583kcal
Author Cinde Little

Ingredients

NUOC CHAM

  • 2 garlic cloves 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. Mix and match leftover nuoc cham in or from any of these recipes.

Nutrition

Serving: 4people | Calories: 583kcal | Carbohydrates: 48g | Protein: 26g | Fat: 32g | Saturated Fat: 10g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 13g | Trans Fat: 0.04g | Cholesterol: 83mg | Sodium: 2532mg | Potassium: 995mg | Fiber: 4g | Sugar: 17g | Vitamin A: 1245IU | Vitamin C: 25mg | Calcium: 128mg | Iron: 4mg
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