Vietnamese Pork & Broccoli "Rice" Bowls

Vietnamese Pork & Broccoli "Rice" Bowls

4 Reviews
From: EatingWell Magazine, September/October 2017

Broccoli gets a whirl in your food processor, with rice-like results, in this healthy dinner recipe. Serve with hot sauce and limes for an extra kick.

Ingredients 4 servings

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Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
  • ½ cup warm water
  • 2 tablespoons packed light brown sugar
  • ½ cup fresh lime juice
  • 2 tablespoons rice vinegar
  • 1 tablespoon fish sauce
  • 1-2 tablespoons minced serrano or jalapeño pepper
  • 1 pound broccoli with stems (not crowns)
  • 2 tablespoons peanut oil, divided
  • ½ teaspoon kosher salt, divided
  • 1 pound lean ground pork
  • 1 tablespoon chopped garlic
  • 1 tablespoon chopped fresh ginger
  • ¼ cup chopped fresh cilantro and/or mint
  • ¼ cup thinly sliced shallot
  • 1 cup julienned red bell pepper
  • 1 cup grated carrot
  • 1 cup diced English cucumber
  • ½ cup coarsely chopped roasted unsalted peanuts


  • Prep

  • Ready In

  1. Combine water and brown sugar in a bowl; stir until the sugar dissolves. Add lime juice, vinegar, fish sauce and chile pepper to taste. Set aside.
  2. Peel the broccoli stems. Coarsely chop all the broccoli. Pulse in a food processor into rice-size pieces.
  3. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add the broccoli "rice" and ¼ teaspoon salt. Cook, stirring occasionally, until softened, 4 to 6 minutes. Divide among 4 bowls; cover to keep warm.
  4. Wipe out the pan. Add the remaining 1 tablespoon oil and pork and cook over medium-high heat, stirring and breaking up, until browned, 3 to 5 minutes. Stir in garlic, ginger and the remaining ¼ teaspoon salt. Cook for 1 minute. Remove from heat. Stir in herbs, shallot and ½ cup of the reserved sauce.
  5. To serve, top each bowl of broccoli rice with equal portions of the pork mixture, bell pepper, carrot, cucumber and peanuts. Serve with the remaining sauce.

Nutrition information

  • Serving size: 1⅓ cups
  • Per serving: 422 calories; 23 g fat(5 g sat); 7 g fiber; 30 g carbohydrates; 32 g protein; 120 mcg folate; 66 mg cholesterol; 13 g sugars; 7 g added sugars; 6,496 IU vitamin A; 145 mg vitamin C; 123 mg calcium; 3 mg iron; 700 mg sodium; 998 mg potassium
  • Nutrition Bonus: Vitamin C (242% daily value), Vitamin A (130% dv), Folate (30% dv)
  • Carbohydrate Servings: 2
  • Exchanges: 3 vegetable, ½ other carbohydrate, 3 lean meat, 3 fat

Reviews 4

January 19, 2018
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By: emilysiegler
My husband was skeptical about this recipe but we found the broccoli rice to be a very similar texture to regular rice. The flavors are great and you can customize the toppings- perfect for picky eaters or gluten free friends.
February 13, 2019
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By: Kerstin SpLy
Very delicious. I chopped the broccoli by hand and it turned out perfect. We try to eat low carb and this meal was a healthy addition to our diet.
March 03, 2018
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By: jcf330
Next time I will skip the food processor, and just chop the broccoli by hand. It didn't chop well in the processor for me. I made this without the meat and found it surprisingly good!
January 14, 2018
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By: smokey
Never. It took a lot of time to prepare, and it was horrible. It should have been 2 meals for us, but we could not eat it, so had a hot dog instead. I have tried many meals from this website, and they have been really good.
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