Vietnamese-Style Pork with Cauliflower Rice Lettuce Boats &



  • 1 Bag (10 oz.) Path of Life (not so fried) Riced Cauliflower Blend
  • 1lb Pork Tenderloin, trimmed and cut into 2-in. strips
  • 1 Shallot, chopped
  • 3 Garlic Cloves, chopped
  • ¼ Cup Fish Sauce or Gluten-Free Soy Sauce (see Chef’s Tip)
  • 3 Tbsp Sugar, divided
  • ¼ Tsp Black Pepper
  • 1 Small Carrot, peeled and grated or cut into thin strips
  • 1 2-in. piece, Seedless Cucumber, cut into thin strips
  • 2 Radishes, cut into thin strips
  • 2 Tbsp Fresh Cilantro, chopped
  • 3 Tbsp Rice Vinegar
  • ¼ Tsp Sea Salt
  • 8 Baby Romaine Lettuce Leaves
  • 2 Tbsp Vegetable or Canola Oil



Chef’s Tip: Fish sauce is a salty, pungent sauce used in Thai and Vietnamese cooking as a kitchen staple. It can be found in the Asian section of your grocer. It is commonly used in sauces, soups and marinades. To avoid its pungent aroma carrying through your kitchen, store the bottle in a gallon size resealable plastic bag.

  1. Combine pork, shallot, garlic, fish sauce, 2 tbsp of the sugar and pepper in a mixing bowl. Mix well to combine. Refrigerate 30 minutes.
  2. For slaw; combine carrot, cucumber, radishes, cilantro, vinegar, salt and remaining sugar in a separate mixing bowl. Set aside.
  3. Heat oil in a large (12-in.) skillet over medium-high heat. Add pork and cook 4-5 minutes or until cooked through. Stirring occasionally.
  4. Prepare Cauliflower Fried Rice according to package instructions. Divide cauliflower rice evenly into wells of lettuce leaves. Top with pork and slaw.

Feeds: 4