Vietnamese-Style Ground Pork
Prep Time
Price Per Serving
Cooking Mode
2 tbsp. tbsp. fish sauce
2 tbsp. tbsp. sugar
3 tbsp. tbsp. lime juice
1.2 mL (¼ tsp) tsp dried hot pepper flakes
2.5 mL (½ tsp) tsp salt
1 tbsp. tbsp. cornstarch
1 tbsp. tbsp. canola oil, divided
454 g lb lean ground pork or beef
6 green onions, chopped
5 mL tsp jarred minced garlic
1 package bok choy, cut in half lengthwise
1 package rice vermicelli
2 tbsp. tbsp. chopped mint (optional)
2 tbsp. tbsp. fish sauce
2 tbsp. tbsp. sugar
3 tbsp. tbsp. lime juice
1.2 mL (¼ tsp) tsp dried hot pepper flakes
2.5 mL (½ tsp) tsp salt
1 tbsp. tbsp. cornstarch
1 tbsp. tbsp. canola oil, divided
454 g lb lean ground pork or beef
6 green onions, chopped
5 mL tsp jarred minced garlic
1 package bok choy, cut in half lengthwise
1 package rice vermicelli
2 tbsp. tbsp. chopped mint (optional)
Directions
1Set water to boil in a saucepan.
2In a bowl, combine fish sauce, sugar, lime juice, hot pepper, salt and cornstarch. Set aside.
3In a large skillet, heat 5 mL (1 tsp.) of oil. Cook and crumble ground pork over high heat for 5 minutes, or until no longer pink.
4Add green onions, garlic and sauce. Mix well and reduce heat to medium-low. Simmer while cooking vegetables and rice vermicelli.
5Heat remaining oil in another skillet and sauté bok choy for 5 minutes or until tender.
6Cook rice vermicelli in boiling water for 3 minutes.
7Serve pork over vermicelli, garnish with mint and side with bok choy.
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