Ingredients

The following ingredients have 4 Servings
  • 8 cups tender, leaf lettuce torn into bite-size pieces ((about 12 ounces))
  • 1/4 cup fresh spearmint leaves (loosely packed)
  • 1/4 cup fresh basil leaves (loosely packed)
  • 3/4 cup fresh cilantro leaves (loosely packed)
  • 1 cucumber (peeled and sliced)
  • 2 medium tomatoes (cut into wedges)
  • 3 cups cooked white rice (1 cup dry)
  • 1 tablespoon vegetable oil
  • 1 medium sweet onion (chopped)
  • 1 lb ground pork
  • 4 cloves garlic (very finely chopped)
  • 1-1/2 tablespoons sugar
  • 3 tablespoons fish sauce (divided)
  • 2 cups canned diced tomatoes (undrained)
  • Freshly ground black pepper
  • 4 to 5 scallions (sliced)
  • 1/3 cup hot water
  • 3 tablespoons sugar
  • 1 to 2 cloves garlic (very finely chopped)
  • 1/4 cup fish sauce
  • 3 tablespoons freshly squeezed lime juice
  • 1/2 to 1 teaspoon sriracha (or more to taste)

Instruction

  • Begin by making the Nuoc Cham. Combine the hot water and sugar in a small bowl, stirring until the sugar is completely dissolved.
  • Stir in the garlic, fish sauce, lime juice and sriracha. Taste and adjust the ingredient quantities if desired, then transfer to a small pitcher or cruet. Set aside until ready to serve.
  • Tear the larger basil and mint leaves into small pieces and combine with the cilantro leaves and lettuce in a large bowl. Toss and set aside.
  • Heat the vegetable oil over medium-high heat in a large skillet. Add the onion and sauté until soft and translucent, 4 to 5 minutes.
  • Add the ground pork and cook until no longer pink, breaking up the large chunks with a spatula.
  • Add the garlic, sugar and 1 tablespoon of the fish sauce. Continue cooking until the meat begins to brown, 3 to 4 minutes longer.
  • Reduce the heat to medium. Add the remaining 2 tablespoons fish sauce along with the diced tomatoes and combine well. Continue cooking, stirring occasionally, until the liquid from the tomatoes has evaporated, 4 to 5 minutes.
  • Add the scallions, season with freshly ground black pepper, combine well and remove from the heat.
  • To serve, divide the salad mixture between four dinner plates. Top each with a portion of cooked rice and garnish around the edges with cucumber and tomato.
  • Spoon a serving of pork over the rice, then drizzle with the Nuoc Cham. Pass the remaining Nuoc Cham at the table.