Vietnamese-style grilled pork and rice

Ingredients

• 3 pork chops
• 2 tablespoons of honey
• 1 teaspoon of salt
• 1 tablespoon of fish sauce
• 2 tablespoons of oyster sauce
• 1 tablespoon of sesame oil
• 2 cloves of garlic
• 2 shallots
• 1/2 teaspoon of pepper
• 400 g of lean pork (loin or shoulder)
• 200 g of pig’s skin
• 75 g of glutinous rice
• 3 cloves of garlic
• 2 tablespoons of fish sauce
• 2 tablespoons of sugar
• 1 teaspoon of powdered broth
• salt, pepper
• 4 eggs
• 100 g of lean ground pork
• One bundle of soy vermicelli
• 1/4 of a small onion
• a few dried black mushrooms
• one shallot
• 1 tablespoon of nuoc-mam
• 1 teaspoon of sugar
• 1 teaspoon of powdered broth
• salt, pepper
• 4 tablespoons of nuoc mam
• 4 tablespoons of sugar
• 4 tablespoons of water
• 2 tablespoons of vinegar
• 5 red chili peppers
• 2 cloves of garlic
• 3 stalks of chives
• 4 tablespoons of oil
• 1 carrot (and a little bit of daikon radish)
• 1 cucumber
• 2 tomatoes
• 400 g of broken rice

Chicken cutlets: Rinse them, blanch them quickly in boiling water, rinse them, and then pat them dry thoroughly.

Marinate them in the refrigerator overnight, covered, with honey, salt, nuoc-mâm, oyster sauce, sesame oil, pepper, minced garlic, and chopped shallots.

Grill them over the embers until they are nicely browned, or bake them in the oven at 180 °C for 30-45 minutes, basting them with the marinade.

Bì: Briefly blanch the hide in boiling water (overcooking will make it lose its crispness), then let it cool and cut it into thin strips.

Marinate the lean pork for 3 to 4 hours with minced garlic, fish sauce, sugar, powdered bouillon, salt, and pepper.

Heat it in a lightly oiled frying pan with its marinade, adding a little water if the sauce is too thick, until it is cooked through. Let it cool and then crumble it.

Soak the sticky rice overnight, drain it, and then dry-fry it until it is golden brown, before grinding it into a fine powder.

Mix the ground rice with the pig skin and shredded pork.

Egg rolls: Soak the mushrooms and vermicelli; chop the mushrooms, cut the vermicelli into small pieces with scissors, and dice the onion.

Combine the ground pork, vermicelli, mushrooms, onion, chopped shallot, 4 egg whites and 3 egg yolks (reserve 1 yolk), nuoc-mâm, sugar, broth, salt, and pepper.

Place the mixture in a bowl and steam or bake in an oven at 160 °C (325 °F) for 20-35 minutes, depending on the size; a toothpick inserted in the center should come out clean.

Spread the beaten egg over the surface and bake for 3 to 5 minutes under the broiler until the surface is golden brown, then cut into portions.

Sauce: Melt the sugar in hot water, let it cool, then add the fish sauce and vinegar.

Spicy sauce: cook the hot peppers in a little water until they are soft, then coarsely chop them and sauté them with the garlic in a little oil for 5 minutes, with a pinch of sugar and a splash of vinegar.

Ciboulette oil: Mix the chopped ciboule with the remaining oil and heat in the microwave for 30 seconds.

Pickles: Chop the carrots (and radishes) into small sticks, salt for 15 minutes, then squeeze out the excess liquid. Finally, marinate them in a little vinegar and sugar.

Wash the broken rice several times and cook it as you would regular rice; cut the cucumber and tomatoes into slices.

Arrange the rice with a piece of grilled pork, a slice of egg roll, some bì (Vietnamese salad), and pickled vegetables. Drizzle with sauce, drizzle with cilantro-infused oil, and serve with cucumber and tomatoes.