IN THE KIT
12 ozground pork
3 ozonion, ginger, garlic & chili mix
6 ozbrown sugar & fish sauce mix
6 ozjasmine rice
2 ozred bell pepper
2 ozmint & cilantro
2 ozNuoc Cham sauce
2 ozgreen onion
Kitchen Items Needed
Cutting board & knife
12 oz Water
Thinly cut cucumbers, carrots (peeling optional) into matchsticks;
Remove leaves from stalks, roughly chop mint & cilantro;
Core & thinly slice bell peppers;
Thinly slice green onion.
Pour rice into a medium saucepan. Add measured water with a pinch of salt. Cover & bring to boil, reduce to low heat & simmer for 15-18 mins or until all water is absorbed. Remove the lid, fluff with a fork, cover & set aside. (Add butter if preferred).
In a medium bowl pour ½ of the Nuoc Cham Sauce over all of the cucumber & carrot matchsticks. Mix well, set aside.
Heat a drizzle of oil in a large skillet over high heat. Add the onion, ginger chili blend, cook for 2 minutes. Add the pork mince, peppers & cook for a further 3-4 minutes, breaking up meat with a wooden spoon.
Add the sugar & fish sauce mixture. Stir, then leave it to cook without touching until all the juices cook out & the pork starts caramelising on the bottom (getting crispy brown) - about 2-4 minutes. Then stir it, leave it again, cooking for another 30 seconds. If it needs to get darker, cook for a further 30 – seconds to minute, until it reaches the desired degree of caramelisation.
Divide rice in bowls & top with pork & veggie mixture. Drizzle soy blend & remaining ½ of Nuoc Cham Sauce on the dish & garnish with marinated cucumbers & carrots, green onion, mint, cilantro.