Clam and Pork Rice
A savory Vietnamese-inspired rice bowl with tender clams, ground pork, and a punchy green onion-chili oil. Quick enough for a weeknight, but packed with flavor.
- Total time
- 30 min
- Servings
- 2
- Calories
- 550
- Protein
- 30g
Ingredients
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Open the appInstructions
Step 1
Rinse the 1 lb clams under cold water, discarding any that are open. Set aside.
Step 2
Thinly slice the 4 green onions and 2 red chili peppers; separate the white parts of the green onions from the green tops.
Step 3
Heat 2 tbsp vegetable oil in a large skillet over medium-high. Add the white parts of the green onions and the chili peppers, cook until fragrant, about 1 minute.
Step 4
Add the 0.5 lb ground pork and cook, breaking it up, until browned and cooked through, about 5 minutes.
Step 5
Add the clams and 0.5 cup water, cover, and cook until the clams open, about 5-7 minutes. Discard any that stay closed.
Step 6
Stir in the 2 tbsp fish sauce and the green onion tops. Cook for 1 minute more.
Step 7
Serve the clam-pork mixture over the 2 cups cooked rice, drizzling with the remaining 1 tbsp oil if desired.
Tools you’ll need
- Large skillet with lid
- Cutting board
- Knife
- Measuring spoons
- Colander
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