Main Attraction, Pork

Vietnamese-Inspired Pork and Vegetables with Nuoc Cham

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Just the dish to showcase the bounty of your garden or local farmer’s market! Nuoc Cham is a simple and outrageously delicious Vietnamese condiment that belongs in your fridge at all times. In this recipe, it tops a fragrant mixture of highly seasoned pork with whatever vegetables are at their peak (and therefore cheap!).
The pork mixture itself can also be formed into patties and fried or grilled for  delicious burgers.

For the Nuoc Cham
Juice of 1 lime
2 tablespoons Sugar
1 teaspoon Sambal Oelek or other hot sauce
2 tablespoons Fish Sauce
Mix in a small bowl until sugar dissolves. Taste and add a little more sambal if you like it spicy!

For the Pork and Vegetables
1 lb. Ground Pork
1 teaspoon Salt
1/2 teaspoon freshly ground Pepper
2 tablespoons Sugar
1/4 cup minced fresh Basil
2 cloves Garlic, minced
2 tablespoons Fish Sauce
1 teaspoon Sambal Oelek or other Hot Sauce
2 tablespoons Vegetable Oil
1 Onion, sliced
8 cups chopped Vegetables (Broccoli, Green Beans, Zucchini, Peas, Greens, whatever your garden or market overflows with right now in any combination)

To Serve
Nuoc Cham
Lots of cooked Jasmine or Sticky Rice
Chopped Fresh Herbs-Cilantro, Mint, Basil or any combination

Combine the ground pork, salt, pepper, sugar, basil, garlic and fish sauce in a medium bowl and mix until well combined. Heat a large frying pan over high heat, and after a minute, add the oil and sliced onions. Cook and stir a minute, then add the vegetables. Crumble over the raw pork mixture. Stir and cook over high heat until the pork is cooked through and the vegetables are crisp-tender, 5 to 7 minutes. Spoon the pork and vegetable mixture over individual bowls of rice and top with the fresh herbs. Drizzle each with 1 tablespoon of the Nuoc Cham and serve any remaining sauce on the side.