Vietnamese Pork Buddha Bowl


  • 1 lb Meyer Heritage Duroc Ground Pork
  • 2 tbsps Soy sauce
  • 1/2 tsp Garlic chili sauce (plus more for garnish)
  • 1/2 tsp Sesame oil
  • 1 tsp Oyster sauce
  • 1 clove Garlic (chopped)
  • 1 tbsp Rice wine vinegar
  • 1 Carrot (sliced into ribbons)
  • 1 Parisian cucumber (sliced thin)
  • 1/4 cup Cilantro (chopped)
  • 1/2 cup Red cabbage (shredded)
  • 1 Green onion (chopped)
  • Jasmine rice (cooked)
  • 2 tbsps Fish sauce
  • 6 tbsps Water (warm)
  • 2 tbsps Sugar
  • 2 tsps Fresh lemon juice
  • 1 clove Garlic (finely chopped)
  • 2 Chilies (according to taste)


1. In a small bowl combine the soy sauce, garlic chili sauce, sesame oil, oyster sauce, garlic and rice wine vinegar – whisk to combine.

2. In a deep skillet brown the pork, as it cooks break into bite-size pieces. When pork is half way cooked add the soy cause mixture. Continue to cook, stirring occasionally until pork is fully cooked through.

3. While the pork cooks make the jasmine rice, according to the package directions.

4. Make the Fish Sauce. Combine all the ingredients in a bowl and stir to combine until all the sugar has dissolved.

5. To serve add half the rice to the bottom of the bowl then add on half of the pork, carrots, cucumber, cilantro and red cabbage. Add additional chili garlic sauce for more heat.  Divide the fish sauce into two bowls. When ready to eat pour fish sauce over the assembled bowl, stir well to combine.