Vietnamese Rice Bowl

Vietnamese Rice Bowl
Makes 4
Prep 15 m
Cook 8 m



  1. 1 of 2 In a small bowl, whisk brown sugar, lime juice, fish sauce, and 3 tbsp water. Heat oil in a large skillet over medium-high heat. Add pork, ginger, chili paste and garlic. Saute 2 minutes and remove to a plate with a slotted spoon. Stir in cabbage and cook 3 to 5 minutes, until tender and wilted. Stir in bamboo shoots and scallions; cook 1 minute. Return pork mixture to skillet. Pour in sauce and bring to a simmer. Stir in mint.
  2. 2 of 2 Serve over rice. Top with additional mint and serve with lime wedges.
Nutrition Information for Vietnamese Rice Bowl
Servings Per Recipe: 4
Per Serving: 57 g carb., 3 g fiber, 60 mg chol., 3 g sat. fat, 15 g Fat, total, 470 kcal cal., 26 g pro., 770 mg sodium