Vietnamese Seared Lamb Rice Bowls
Savory, tangy Vietnamese-inspired lamb bowls pair quick-seared ground lamb with cooling pickled cucumber and seasonal August produce for a practical one-pan dinner.
Ingredients
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Simple Truth® Natural Ground Lamb12 ounces $12.99
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Mahatma Thai Fragrant Jasmine Rice3/4 cup dry $4.99
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Water1 1/4 cups
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Cucumber1 medium $0.99
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Fresh Jalapeno Pepper1 small $2.99
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Fresh Organic Lime1, yielding 2 tablespoons juice $1.50
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Rice vinegar1 tablespoon
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Light brown sugar2 teaspoons
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Kosher salt1/2 teaspoon
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Neutral cooking oil1 teaspoon
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Garlic2 cloves $0.99
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Ginger Root1 tablespoon grated $4.99
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Fish sauce1 1/2 tablespoons
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Low-sodium soy sauce1 tablespoon
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Ground black pepper1/4 teaspoon
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Green Onions2 $1.50
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Mint1/4 cup chopped leaves $1.49
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Chateau Ste. Michelle Eroica Riesling Washington White Wine1 bottle $25.99
Instructions
- Thinly slice 1 medium cucumber and 1/2 small jalapeño. Toss them with 1 tablespoon lime juice, 1 tablespoon rice vinegar, 1 teaspoon light brown sugar, and 1/4 teaspoon kosher salt; let pickle for at least 20 minutes while preparing dinner.
- Rinse 3/4 cup dry jasmine rice. Bring it to a boil with 1 1/4 cups water and 1/4 teaspoon kosher salt, cover, and cook over low heat for 15 minutes; remove from the heat and let stand, covered, for 5 minutes.
- While the rice cooks, thinly slice 2 green onions and chop 1/4 cup mint leaves; reserve them for serving. Mince 2 garlic cloves, grate 1 tablespoon ginger, and finely chop 1/2 small jalapeño.
- Heat 1 teaspoon neutral cooking oil in a large skillet over medium-high heat. Add 12 ounces ground lamb in an even layer and sear undisturbed for 3 minutes; break it into bite-size crumbles and cook for 4 to 5 minutes, until browned and it reaches 160°F.
- Stir in 2 minced garlic cloves, 1 tablespoon grated ginger, and 1/2 finely chopped jalapeño; cook for 1 minute. Add 1 tablespoon lime juice, 1 1/2 tablespoons fish sauce, 1 tablespoon low-sodium soy sauce, 1 teaspoon light brown sugar, and 1/4 teaspoon ground black pepper; toss for 2 minutes, until glossy.
- Divide the cooked components between two bowls, drain and arrange the pickles on top, and finish with the prepared green onions and mint before serving.
Total time: 35 minutes
Estimated cost: About $21–$23 for 2 servings
Health notes: About 730 calories and 36 grams of protein per serving, with satisfying carbohydrates and fresh vegetables.
Drink pairing: An off-dry Riesling softens the chile heat and complements the salty, lime-bright lamb.
Wine picks:
- Chateau Ste. Michelle Eroica Riesling Washington White Wine $25.99 1 bottle
- Charles Smith Wines Kungfu Girl Riesling Washington White Wine $14.99 1 bottle
Why it works: The lamb’s savory sear, fish sauce, soy, lime, mint, and jalapeño call for Riesling with both freshness and a touch of sweetness. Eroica offers a more refined, citrus-driven match, while Kung Fu Girl is a lively, fruit-forward value that softens the chile and refreshes against the pickled cucumber.