Make 2-3 servings
1/2 lb pork shoulder/butt/picnic, ground or minced
3 cups cooked rice
2 plump tomato, coarsely chopped
1 garlic clove, finely minced
1 Asian shallot or 1/4 small yellow onion, thinly sliced or coarsely chopped
1 small Thai chili, seeded, finely chopped
2 tsp sugar
1 Tbs fish sauce
1/4 cup chicken broth or water (optional)
1-2 Tbs vegetable oil
1 green onion, thinly sliced
A few sprigs of cilantro, coarsely chopped
2-3 eggs, sunny side up or over easy
1/8 tsp ground black pepper
A small head of lettuce or other cooked veggie as spinach, broccoli, etc.
Nuoc mam cham, prepared per instruction here
1. Cook rice-if you need instruction let me know.
2. Heat 2-3 tsp of oil in a medium pan over medium high heat. Add garlic and shallot, stir until fragrant. Add ground/minced pork, stir and break the lumps about 5 minutes until half cooked and start to have some tan color . Add tomato, fish sauce, sugar, chili. Bring it back to a boil, add chicken broth/water if you want more sauce but remember tomato will yield more juice when covered and simmering.Taste and adjust seasoning as needed (If using water, add a little bit of fish sauce and sugar but the sauce will be reduced so it tents to get more salty later), then low the heat down to medium low, cover to simmer until the pork cooked through about 5-8 more minutes. Check to make sure not pink inside the biggest chunks.
3. Heat the remaining oil in a medium pan, fry the eggs. If you want egg whites have crunchy edges, keep the heat at medium high until the edges get crunchy then low the heat down to medium or medium low to get the egg white cooked without burning. If you want soft smooth egg whites, cook on medium low or low heat and ladle the hot oil atop of egg white help cooking faster.
4. Transfer the mixture into a serving platter and put eggs atop. Sprinkle green onion, cilantro, black pepper. Pour some sauce atop of the eggs. Each dinner will serve themselves with some rice, veggie in their plate then put pork and egg atop and drizzles with some nuoc mam cham. Or you can put rice into an individual plate and top it of with pork, sauce and egg and nuoc cham on the side.
*Note: 1 or 2 Tbs of tomato paste or ketchup maybe add to give the sauce more tomato flavor. You are not going to expect I use these in Vietnam, aren’t you?