Cơm Bì

Cơm Bì is a flavorful Vietnamese rice dish reimagined with a low-carb twist, featuring tender pork and aromatic herbs, served over a bed of cauliflower rice. This dish is both satisfying and healthy, making it a perfect choice for those watching their carb intake.

Ingredients

• Cauliflower - 400 grams
• Pork shoulder - 200 grams
• Fish sauce - 2 tablespoons
• Soy sauce - 1 tablespoon
• Garlic - 2 cloves, minced
• Shallot - 1, finely chopped
• Black pepper - 1/2 teaspoon
• Cilantro - 2 tablespoons, chopped
• Green onion - 2 tablespoons, chopped
• Lime - 1, juiced
• Chili flakes - 1/4 teaspoon (optional)

Steps

1. Start by preparing the cauliflower rice: remove the leaves from the cauliflower, cut it into florets, and pulse in a food processor until it resembles rice grains.
2. In a frying pan, heat a tablespoon of oil over medium heat. Add the minced garlic and shallot, sautéing until fragrant.
3. Add the pork shoulder to the pan, cooking until browned on all sides. Pour in the fish sauce, soy sauce, and black pepper, then cover and cook for another 10 minutes until the pork is tender.
4. While the pork is cooking, in another pan, lightly sauté the cauliflower rice over medium heat for about 5-7 minutes or until tender, seasoning with salt and pepper to taste.
5. Once the pork is cooked, shred it using two forks and mix it with the chopped cilantro, green onion, lime juice, and chili flakes if using.
6. To serve, place a portion of cauliflower rice on each plate, topped with the flavored shredded pork mixture.

Nutrition

• Calories: 350
• Protein: 30 g
• Carbs: 12 g
• Fiber: 5 g
• Sugar: 2 g
• Sodium: 700 mg
• Cholesterol: 70 mg
• Total Fat: 20 g
• Saturated Fat: 7 g
• Unsaturated Fat: 13 g
• Water: 0.5 L

Health Benefits

• Low in carbohydrates, making it suitable for low-carb diets.
• Rich in protein and fiber, supporting muscle health and digestive health.

Tags