Cơm Tay Cầm (Vietnamese Hand-Held Rice)

Step 1

Mince the garlic until the pieces are smaller than a grain of rice — about the size of pencil-tip dots.

Step 2

In a small bowl, whisk together the fish sauce and sugar until the sugar dissolves, about 15 seconds.

Step 3

Place a 10-inch skillet over medium-high heat and wait 90 seconds until it is hot and a drop of water sizzles and evaporates immediately.

Step 4

Add 1 tablespoon of olive oil to the hot skillet, then add the ground pork and stir, breaking it into small crumbles, until no pink remains and it turns golden-brown, about 5 minutes.

Step 5

Add the minced garlic to the cooked pork and stir for 20 seconds until the smell becomes strong and fragrant.

Step 6

Add the shrimp to the skillet and stir once every 10 seconds until they turn from gray to bright pink and are no longer translucent, about 2–3 minutes.

Step 7

Pour the fish sauce and sugar mixture into the skillet and stir for 10 seconds until the glaze coats the meat and shrimp.

Step 8

Remove the skillet from heat and let the pork-shrimp mixture cool for 1 minute.

Step 9

Divide the cooled rice into 2 equal portions, about 1 cup each, and place each portion in the palm of one hand.

Step 10

Cup your hand and squeeze gently to form the rice into a compact ball about the size of a tennis ball; the rice should hold together but still feel soft.

Step 11

Place each rice ball on a serving plate or napkin and spoon half of the pork-shrimp mixture on top of each ball, letting some drip down the sides.