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Vietnamese Recipes

One-Pan Vietnamese-Style Pork Bowl

One-Pan Vietnamese-Style Pork Bowl

One-Pan Vietnamese-Style Pork Bowl

with Slaw & Crispy Shallots

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We've flavoured juicy pork mince with zingy ginger and lemongrass, nutty sesame oil, plus sweet and savoury oyster sauce and swapped rice out for a crunchy and colourful slaw to soak up the saucy deliciousness.

This recipe is under 650kcal per serving and under 40g carbohydrates per serving.

Tags:

Calorie Smart

•Under 40g carbs

Allergens:

Gluten

•Molluscs

•Wheat

•Soy

•Eggs

•Sesame

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time25 minutes

Cooking Time10 minutes

DifficultyEasy

Ingredients

Serving amount

2 clove

garlic

1 tin

sweetcorn

1 packet

oyster sauce

1 tsp

brown sugar

½ packet

sesame oil blend

1 packet

pork mince

½ packet

Ginger Lemongrass Paste

1 packet

Slaw Mix

1 packet

Baby Spinach Leaves

1 packet

Garlic Aioli

1 packet

crispy shallots

Not included in your delivery

olive oil

½ tbs

soy sauce

2 tbs

water

2

eggs

drizzle

vinegar (white wine or rice wine)

Nutritional Values

Energy (kJ)2713 kJ

Calories648 kcal

Fat50 g

of which saturates11.8 g

Carbohydrate23.7 g

of which sugars14.4 g

Dietary Fibre3.7 g

Protein35.3 g

Sodium1756 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

Cooking Steps

1

• Drain sweetcorn. • Finely chop garlic cloves. • In a small bowl, combine oyster sauce, the brown sugar, the soy sauce and the water.

2

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • When oil is hot, crack the eggs into pan. • Cook until whites are firm and yolks are cooked to your liking, 4-5 minutes. Transfer to a plate. Season and cover to keep warm.

3

• Return pan over medium-high heat with sesame oil blend (see ingredients). • When oil is hot, cook pork mince and corn, breaking up with a spoon, until browned, 3-4 minutes. • Reduce heat to medium, then add garlic and ginger lemongrass paste (see ingredients). Cook until fragrant, 1 minute. • Stir in oyster sauce mixture until combined, 1 minute. Season with pepper.

4

• In a large bowl, combine slaw mix, baby spinach leaves, garlic aioli and a drizzle of vinegar and olive oil. Toss to combine. • Divide slaw and Vietnamese-style pork between bowls. Top with fried egg. • Sprinkle with crispy shallots to serve. Enjoy!

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