Vietnamese Pickled Spinach with Pork Over Rice

Vietnamese Pickled Spinach with Pork Over Rice

Serves 4

This recipe combines the tangy flavor of quick-pickled spinach with ground pork and is served over rice. The original version would use water spinach, but we substituted more widely available baby spinach. Inspired by Whole Planet Foundation® microcredit client recipes.

  • 1/2 cup white vinegar
  • 1/2 teaspoon fine sea salt
  • 8 cups packed baby spinach leaves
  • 2 tablespoons expeller-pressed canola oil
  • 1/2 yellow onion, thinly sliced
  • 2 cloves garlic, thinly sliced
  • 1 pound lean ground pork
  • 1/4 teaspoon crushed red chile flakes
  • 2 cups cooked long-grain white rice, for serving
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Place vinegar, salt and spinach in a large bowl and let sit 1 hour, tossing frequently, until spinach wilts.

In a large skillet, heat oil over medium heat. Add onion and garlic; cook 6 minutes or until tender and golden, stirring occasionally. Add pork and red pepper flakes; cook 2 minutes, stirring constantly. Stir in spinach and vinegar mixture; continue cooking 5 to 7 minutes longer or until pork is cooked through, stirring to release browned bits from the pan. Serve over rice.

Nutritional Info: 
Per Serving:340 calories (110 from fat), 12g total fat, 2g saturated fat, 65mg cholesterol, 450mg sodium, 29g carbohydrate (3g dietary fiber, 1g sugar), 27g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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