Vietnamese Chipotle - Lemongrass Pork Rice Bowl
If you followed along in 2024, you’d know it was the year of big backtivities. Being a full-time food content creator, I embraced the fullness of the occupation... sometimes a little too fully at the table. So, as the calendar flips to 2025, I’m channeling that same energy into something a bit lighter and more
- Prep time
- 30 min
- Cook time
- 15 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 lbs Pork Chop
- 2 tbsp Minced Lemongrass
- 1 tbsp Minced Garlic
- 2 tbsp Low Sodium Soy Sauce
- 2 tbsp Oyster Sauce
- 1 tbsp Fish Sauce
- 2 tbsp Honey
- 1 tsp Chicken Bouillon
- 1 tbsp Oil
- Black Pepper
- 1/4 cup Fish Sauce
- 1/4 cup Sugar
- 1 1/4 cup Filtered Water
- 1 tbsp Minced Garlic
- 2 Thai Chili
- 1/2 Lime
- Cooked Jasmine Rice
- Romaine Lettuce
- English Cucumber
- Roma Tomato
Instructions
- 1
Pork Chop:
- 2
Combine minced lemongrass, minced garlic, soy sauce, oyster sauce, fish sauce, honey, chicken bouillon, oil, and black pepper in a mixing bowl. Mix well, and pour over pork chops. Let the pork chops marinate in the fridge covered for at least 30 minutes
- 3
Prep:
- 4
Cook jasmine rice
- 5
Finely shred romaine lettuce. Dice English cucumbers and Roma tomatoes
- 6
Nuoc Cham:
- 7
In a mixing bowl or container, combine fish sauce, sugar, filter water, minced garlic, chopped Thai chilis, and the juice of half a lime. Mix well until sugar is fully dissolved
- 8
Air Fry:
- 9
Depending on the thickness of your pork chops, cooking time and temperature will vary. Air fry the pork chops at 375F for 8-12 minutes or until it reaches a safe internal temperature of 145F
- 10
Let the pork chops rest before chopping them into bite-sized pieces, then split them into four equal portions
- 11
Serve:
- 12
Into each meal prep container, add 1 cup of cooked jasmine rice and a portion of the cubed pork chops. Add a handful of shredded romaine lettuce and 2 tablespoons of diced cucumbers, tomatoes, and nuoc cham, and enjoy!