Special Vietnamese-Style Pork BBQ Bean Sprout Rice Bowl
Vietnamese-Style Pork BBQ Bean Sprout Rice
Tired of the same old bean sprout rice? This recipe elevates it with a special twist – instead of the usual beef, we’re featuring tender, flavorful Vietnamese-style pork BBQ! The bean sprouts are cooked separately to maintain their crispness, and the combination of succulent pork and a sweet and spicy soy sauce makes this dish absolutely irresistible. Your family will be asking for seconds – they loved it so much they ate two bowls each! Enjoy this extraordinary take on a classic.
Rice Ingredients- 1 cup Rice
- 1 cup Water
Special Pork BBQ Ingredients- 680g Pork (shoulder or belly recommended)
- 2 cups Soda (e.g., Sprite or clear soda)
- 1 tsp Black pepper
- 1 Tbsp Minced garlic
- 1.5 Tbsp Fish sauce
- 1 Tbsp Honey
- 0.5 tsp Five-spice powder
Flavorful Soy Sauce Dip- 3 Tbsp Fresh cilantro, minced
- 0.5 cup Soy sauce
- 2 Tbsp Sesame oil
- 3 Tbsp Gochugaru (Korean chili flakes)
- 2 tsp Toasted sesame seeds
- 1 Tbsp Minced garlic
- 2 Tbsp Sugar
- 2 Tbsp Scallions or green onions, minced
- 680g Pork (shoulder or belly recommended)
- 2 cups Soda (e.g., Sprite or clear soda)
- 1 tsp Black pepper
- 1 Tbsp Minced garlic
- 1.5 Tbsp Fish sauce
- 1 Tbsp Honey
- 0.5 tsp Five-spice powder
Flavorful Soy Sauce Dip- 3 Tbsp Fresh cilantro, minced
- 0.5 cup Soy sauce
- 2 Tbsp Sesame oil
- 3 Tbsp Gochugaru (Korean chili flakes)
- 2 tsp Toasted sesame seeds
- 1 Tbsp Minced garlic
- 2 Tbsp Sugar
- 2 Tbsp Scallions or green onions, minced
Cooking Instructions
Step 1
First, rinse the rice thoroughly. In your rice cooker, combine the rinsed rice and an equal amount of water (1 cup). Cook the rice until done. (You can also mix in brown rice or other grains.)
Step 2
Pat the pork dry with paper towels and slice it thinly, about 0.5cm thick. Place the sliced pork in a bowl. Add 2 cups of soda, 1 tsp black pepper, 1 Tbsp minced garlic, 1.5 Tbsp fish sauce, 1 Tbsp honey, and 0.5 tsp five-spice powder. Mix well with your hands and let it marinate for about 15 minutes. The soda helps tenderize the meat and adds a wonderful flavor.
Step 3
Now, let’s make the soy sauce dip. Finely mince the fresh cilantro and scallions (or green onions). In a separate bowl, combine the minced cilantro, minced scallions, 0.5 cup soy sauce, 2 Tbsp sesame oil, 3 Tbsp gochugaru, 2 tsp toasted sesame seeds, 1 Tbsp minced garlic, and 2 Tbsp sugar. Stir everything together until well combined. Taste and adjust seasoning if needed, adding more soy sauce or sugar to your preference.
Step 4
Heat a frying pan over medium heat. Add the marinated pork and stir-fry until the sauce is fully absorbed by the meat and the pork is nicely browned. Be careful not to let the sauce burn by keeping the heat at a medium level.
Step 5
Rinse the bean sprouts under cold water. Bring a pot of water to a boil. Add the rinsed bean sprouts and cook for 7 minutes with the lid on. Avoid overcooking them until they become mushy. Immediately after cooking, rinse the bean sprouts under cold running water to preserve their crisp texture. Drain them thoroughly in a colander.
Step 6
Serve the freshly cooked rice in bowls. Top with the crisp, blanched bean sprouts and the savory, pan-fried Vietnamese-style pork BBQ. Offer the flavorful soy sauce dip on the side for everyone to mix in according to their taste! If you’re not a fan of cilantro, feel free to omit it. Enjoy this special and delicious bean sprout rice with your loved ones!
