Pork fillet with Nuoc Cham and fried rice
Chinese fried rice is the quintessential comfort food.
For the home cook, the beauty of fried rice is that it is very adaptable. You can add any leftover meat or vegetables – yes, the perfect dish when you’re cleaning out the fridge.
Nuoc cham is a customary Vietnamese dipping sauce. It’s just about everywhere in Vietnamese cooking and simply gets referred to as ‘dipping sauce’. At its simplest, nuoc cham is a mixture of water, palm sugar, lime and fish sauce. I personally like some extra additions of chilli, garlic and coriander for an added bite and a little heat.
salt, freshly ground pepper
2 tablespoons olive oil
1 red chilli, finely chopped
1 green onion, finely sliced
Nuoc Cham sauce
2 cups Thai rice
2 tablespoons butter
1/2 cup frozen peas, thawed
70 grams mushrooms, thinly sliced
1 carrot, cut into 1/3-inch dice
4 eggs, lightly beaten
scallions, thinly sliced
Salt and pepper, to taste
Prepare all our ingredients.
Bring 5 cups of salted water to the boil. Stir in the rice and bring the water back to the boil. Cover, reduce the heat to low and simmer for 15 minutes. Remove from the heat and let it stand, covered for another 10 minutes.
In a small bowl, stir the soy sauce with the rice vinegar, sesame oil and sugar.
Heat a very large skillet over medium-high heat. Add the butter and let it melt. Add the peas, mushrooms and carrot and stir-fry until tender. Add the eggs and scramble just until set. Stir in the cooked rice, scallions, soy sauce mixture and pepper and stir-fry until the rice is heated through. Remove from the heat and season with salt.
For the pork; season the pork generously on both sides with salt and pepper, then drizzle with oil and turn to coat. Heat a skillet over medium-high heat and cook the pork turning for 12-15 minutes or until done to your preference. Transfer meat to a cutting board and let rest 10 minutes before slicing.
Spoon some of nuoc cham over pork and top with cilantro leaves. Serve with fried rice and remaining sauce alongside.