Caramelized Vietnamese Pork Mince with Lemongrass-Ginger Rice, Pickled Daikon, and Charred Baby Bok Choy

Prepare the pickled vegetables: Peel 1 medium daikon radish and 1 large carrot. Cut both into matchsticks (julienne). In a small bowl, whisk together 0.5 cup rice vinegar, 2 tbsp granulated sugar, and 1 tsp salt until dissolved. Toss the vegetables in the brine and set aside to macerate for at least 30 minutes.

Prepare the aromatics: Peel 2 inches of fresh ginger and mince finely. Remove the tough outer layers of 2 lemongrass stalks, use only the bottom 4 inches, and mince very finely. Mince 4 cloves of garlic and finely dice 2 large shallots. Thinly slice 1 red Fresno chili.

Cook the infused rice: Rinse 1.5 cups jasmine rice under cold water until clear. In a medium pot, heat 1 tbsp neutral oil over medium heat. Add half of the minced ginger and half of the minced lemongrass; sauté for 1 minute until fragrant. Add the rinsed rice and stir to coat in the oil for 1 minute. Add 2.25 cups water and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes. Once cooked, fluff with a fork and keep covered.

Caramelize the pork: In a large skillet or wok, heat 1 tbsp neutral oil over medium-high heat. Add 1 lb ground pork, breaking it up with a wooden spoon. Cook for 5-7 minutes until browned and slightly crispy. Drain excess fat if necessary.

Build the pork flavor: To the skillet with the pork, add the diced shallots, the remaining ginger, the remaining lemongrass, and the minced garlic. Sauté for 3 minutes until the shallots are translucent. Sprinkle the remaining 2 tbsp granulated sugar over the meat and stir constantly for 2-3 minutes until the sugar melts and begins to turn a deep amber color, coating the pork.

Deglaze and finish pork: Pour in 3 tbsp fish sauce and add the sliced Fresno chili. Stir well to deglaze the pan, scraping up any browned bits (fond). Cook for another 2-3 minutes until the sauce is thick and sticky. Remove from heat and stir in the juice of 0.5 lime.

Char the Bok Choy: Slice 4 heads of baby bok choy in half lengthwise and wash thoroughly. Pat dry. In a separate pan, heat 1 tbsp neutral oil over high heat. Place the bok choy cut-side down and sear for 2-3 minutes without moving them until deeply charred. Flip and cook for 1 more minute. Season with a pinch of salt.

Assemble: Divide the lemongrass-ginger rice among four bowls. Top with a generous portion of the caramelized pork. Place two halves of charred bok choy on the side. Drain the pickled daikon and carrots and add a heap to each bowl. Garnish with fresh cilantro leaves and the remaining lime wedges.