Vietnamese-Inspired Lemongrass Pork & Quinoa Bowl

1. 1

   In a medium pot on high heat, boil 2 cups water. Add 1 1/4 cup quinoa, bring to a boil, cover with lid, and set on low heat for 17 minutes. Set aside when done.

   water 2 cupsquinoa 1 1/4 cup

   🔥 high heat → boil → low heat⏱ 17 minutes

2. 2

   Prepare the lemongrass: cut off 1 in. from the bottom and the top. Remove outer leaves, smash the side to release juices, then mince finely.

3. 3

   In a large bowl, combine the lemongrass, 1 lb ground pork, 2 minced garlic cloves, 1/4 diced onion, 1/2 Tbs. fish sauce, 1 Tbs. sugar, 2 sliced scallions, and 1/2 tsp. ground black pepper. Refrigerate while preparing the vinaigrette.

   ground pork 1 lbgarlic cloves 2 clovesonion 1/4fish sauce 1/2 Tbs.sugar 1 Tbs.scallions 2ground black pepper 1/2 tsp.garlic 1

4. 4

   For the vinaigrette: crush 1 garlic clove, 1 thai chili (optional), and 2 1/2 Tbs. sugar using a pestle and mortar (or finely chop garlic and chili).

   sugar 1 Tbs.garlic 1thai chili 1

5. 5

   In a small bowl, mix the garlic, chili, sugar, 2 tsp. fresh lime juice, 3/4 cup water, and 2 Tbs. fish sauce until the sugar is dissolved.

   water 2 cupsfish sauce 1/2 Tbs.sugar 1 Tbs.garlic 1fresh lime juice 2 tsp.

6. 6

   In a large saute pan on medium high heat, add 1 Tbs. light olive oil. Once it shimmers, add the pork mixture and break it up into small pieces. Stir until pork is browned.

   light olive oil 1 Tbs.

   🔥 saute → medium-high heat

7. 7

   To serve, combine the cooked quinoa, 1 head shredded iceberg lettuce, 2 medium shredded carrots, 1 small shredded cucumber, 1 cup cilantro, 1 cup mint, and the cooked pork. Drizzle with the fish sauce vinaigrette.

   quinoa 1 1/4 cupfish sauce 1/2 Tbs.iceberg lettuce 1 headcarrots 2 mediumcucumber 1 smallcilantro 1 cupmint 1 cup

This recipe was organized from the source video's transcript. Amounts follow what the video presents. Source: TOM TO TABLE on YouTube