Bun Thit Nuong

Prepare ingredients: cut pork into bite-sized pieces; wash and chop cucumber, carrots, fried shallots. Set aside on separate plates.

Time: 5 minutes

Rinse rice under cold water until water runs clear. Cook rice according to package directions (typically 1:2 ratio with water, bring to boil, cover and simmer 15-18 minutes). Set aside.

Time: 4 minutes

Heat a wok or large skillet over high heat. Add 2 tablespoons of oil and swirl to coat. Add pork and stir-fry for 3-4 minutes until golden brown and cooked through. Remove and set aside.

Time: 2 minutes

In the same wok, add another tablespoon of oil. Add aromatics (garlic, ginger, shallots) and stir-fry for 30 seconds until fragrant.

Time: 5 minutes

Add fried shallots to the wok and stir-fry for 2-3 minutes until slightly tender but still crisp.

Time: 4 minutes

Add sauce ingredients (soy sauce, fish sauce, or seasoning) and toss everything together over high heat for 1-2 minutes.

Time: 2 minutes

Return the pork to the wok and toss to combine with the vegetables and sauce. Cook for another minute until everything is well mixed and heated through.

Time: 2 minutes

Serve with fresh herbs (Thai basil, cilantro, mint), bean sprouts, and lime wedges on the side.

Time: 1 minute