Vietnamese Pork Bowls

Makes 2 large servings.

The Scallion Rice:

  • 1 cup prepared white rice

  • 2 Tbsp sesame oil

  • 6-7 stalks of green onion, chopped

  • 1/4 tsp salt

The Pork:

  • 2 Tbsp Avocado oil

  • 1 Large Onion, chopped

  • 1 lb Ground Pork

  • 1 tsp Ginger

  • 3 Garlic cloves

  • 1 birds eye or Thai chili, chopped without seeds

  • 5 Tbsp Brown Sugar

  • 2 Tbsp Fish Sauce

  • Tomato/Cucumber/Green Onion/Etc. for toppings.


  1. Make your white rice in your preferred method. I use an instant pot.

  2. Heat the 2 Tbsp sesame oil in a large pan on medium-high heat. Throw in the 6-7 stalks of green onion, chopped. I like to cook the white parts of the onion for a little before putting in the green. This should be 2-3 minutes until wilted. Add the 1/4 tsp salt and dump in the rice. Mix with a spoon and take off the heat.

  3. In a thick-bottomed pan heat the 2 Tbsp Avocado oil on medium-high heat. Add the 1 Large Onion, chopped and saute until clear. Add 1 tsp Ginger, 3 Garlic cloves, and the 1 birds eye or Thai chili, chopped without seeds for about 30 seconds. Add the 1 lb Ground Pork and stir until it is cooked without pink, should be quick and it will finish cooking in the future steps.

  4. Add the 5 Tbsp Brown Sugar and 2 Tbsp Fish Sauce and mix throughout. It is stinky but the fish sauce will cook down and leave a very pleasant flavor without the smell, please trust me. Once it's mixed spread it all out and LEAVE IT ALONE. DO NOT mix at all. Let the sugar cook down into caramelization, adjust the heat so it doesn't burn. Once it starts to caramelize you can stir and get the rest of the sides. Take iff the heat.

  5. Make a bowl by layering the Rice, Meat, and add thin sliced cucumbers, tomatoes, and green onions.


This recipe can be made with ground chicken thighs, beef, or perhaps turkey if you do not like pork.

Add whatever to the top of the bowl. Sesame seeds would go well.