This recipe is my re-creation of a dish prepared by Le Thang, the chef and owner of the now-defunct Dong Ba restaurant in Little Saigon in Westminster, California. The modest eatery, named after the famous outdoor market in Hue, showcased the rustic dishes of central Vietnam, and although the mì Quang noodle soup and bánh bèo chén (rice pancakes steamed in small bowls) were superb, the minced pork was my favorite. Conceptually, this dish is similar to the recipe for Caramelized Minced Pork (page 131), but it takes on a distinctive central Vietnamese character from the bold use of lemongrass, chile, garlic, and shrimp sauce. Indeed, the generous amount of lemongrass acts as more of a main ingredient than a seasoning, while the chopped shrimp, roasted peanuts, and toasted sesame seeds add layers of flavor and texture. The result is salty, sweet, spicy, rich, and dangerously addictive. Enjoy this dish with plenty of rice, adding some cucumber to each bite for a cool and crunchy contrast.
Recipe information
Yield
serves 4 to 6 with 2 or 3 other dishes
Ingredients
Preparation
Step 1
In a 12-inch skillet, heat the oil and red chile flakes over medium heat. When the oil becomes fragrant and pale orange, add the garlic and saute for about 30 seconds, or until aromatic. Add the pork and use a large slotted spoon to stir, poke, and break it into small pieces. Cook, stirring occasionally, for about 2 minutes, or until the meat has lost most of its pink color.
Step 2
Add the shrimp and lemongrass and give the mixture a big stir to incorporate. Sprinkle in the sugar, pour in the shrimp sauce, and let the mixture cook for 10 to 12 minutes. Stir it frequently and splash in some water whenever the skillet seems dry or if caramelized bits are sticking to the bottom. You want an intensely spicy, salty flavor, so don’t add too much water. The mixture should gently sizzle as it cooks. This dish is done when the pork has turned reddish brown.
Step 3
Remove from the heat and stir in the peanuts. Transfer to a serving plate or shallow bowl and sprinkle on the sesame seeds. Garnish with the cucumber slices or place them alongside, and then serve.
