Thịt Băm Rang Sả Ớt
Thịt Băm Rang Sả Ớt·(teet bam rang sah uht)
Bữa Cơm Gia Đình: The Weeknight Table
Drop the minced pork and a handful of bird's eye chilies into a hot skillet; the pork fat hisses as you knock out dinner in fifteen minutes. We aren't making a wet stir-fry here; we're using the rang technique—cooking the moisture out of the pork until it fries in its own rendered fat, charring the edges while a splash of oil in the marinade keeps the meat tender. Serve it over a towering mound of jasmine rice.
Ingredients
- ground pork1 lb
- chicken bouillon powder1 tsp
- MSG1/2 tsp
- black pepper1/2 tsp
- neutral cooking oil1 tbsp
- neutral cooking oil3 tbsp
- fresh lemongrass1/3 cup
- Asian red shallots2 large
- garlic4 med
- Thai bird's eye chilies2 med
- premium fish sauce1 1/2 tbsp
- granulated sugar1 tbsp
- fermented shrimp paste1/8 tsp
- scallions2 med
Method
- 01
Mix the ground pork with the bouillon, MSG, black pepper, and one tablespoon of oil.
Work it together with a fork or your hands until the seasonings are evenly distributed, then let it sit for 15 minutes to marinate while you prep the aromatics.
- 02
Heat the remaining three tablespoons of oil in a wok or large skillet over medium heat, then fry the lemongrass, shallots, garlic, and chilies.
Stir continuously for about 2 to 3 minutes until the aromatics turn slightly golden and aggressively fragrant, being careful not to let the garlic burn.
- 03
Crank the heat to medium-high, add the marinated pork, and immediately break it apart with your spatula.
Once the pork is no longer pink, stop stirring. Spread the meat into an even layer and let it sit untouched for 45 to 60 seconds so the bottom can sear in its own rendered fat. Stir, scrape, and repeat this process for 5 to 7 minutes until the meat is crumbly and the edges are beautifully browned and crispy.
- 04
Lower the heat slightly, sprinkle the sugar over the meat, and drizzle the fish sauce and shrimp paste around the edges of the pan.
The sugar will melt into the fish sauce, creating a sticky, savory glaze that coats the crispy pork. Toss vigorously for 1 minute until glossy.
- 05
Kill the heat, toss in the chopped scallions, and serve immediately.
Give it one final stir so the scallions wilt slightly from the residual heat. Serve alongside a massive mound of steamed jasmine rice and a side of crisp cucumbers or boiled cabbage.
Notes
Frozen lemongrass works in a pinch.
If you are rushing on a weeknight, the frozen pre-minced lemongrass from the Asian market is a perfectly acceptable substitute for fresh.
Do not fear the funk.
The fermented shrimp paste (mắm tôm) sounds intense, but just a microscopic dab adds a background umami that screams traditional Vietnamese kitchen.
Fat is flavor.
Do not use extra lean ground pork or turkey for this. You need standard 80/20 ground pork shoulder so the fat can properly render out and fry the meat.