Vietnamese Broken Rice with Grilled Pork

Step 1

Thinly slice the 1 lb pork shoulder against the grain into 1/4-inch pieces. In a bowl, combine the pork with 2 tbsp fish sauce, 1 tbsp brown sugar, and 3 minced garlic cloves. Marinate for at least 15 minutes.

Step 2

While the pork marinates, rinse the 1 cup broken rice in cold water until clear. Cook according to package directions (usually 1:1.5 rice-to-water ratio) until tender, about 15-20 minutes.

Step 3

Peel and shred the 1 medium carrot into thin strips. In a small bowl, toss the carrot with 2 tbsp rice vinegar and 1 tbsp brown sugar. Set aside to pickle while you cook.

Step 4

Heat 1 tbsp vegetable oil in a grill pan or skillet over medium-high heat. Add the marinated pork in a single layer (work in batches if needed) and grill until charred and cooked through, about 3-4 minutes per side.

Step 5

Serve the grilled pork over the cooked rice, topped with the pickled carrots. Drizzle with the remaining 1 tbsp fish sauce and 1 tbsp vegetable oil if desired.

Step 6

Optional: garnish with sliced cucumber, fresh herbs, or a fried egg for extra richness.