This Vietnamese dish is perfect for a warm summer’s evening; it will fill you up and still keep you light on your toes. Juicy pork mince packs a punch of flavour, and fresh, crunchy vegetables dance on the palate with each and every mouthful. Served on a bed of garlic rice, this dish will leave your tastebuds delighted.
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sesame oil blend(ContainsSesame)
shredded cabbage mix
oyster sauce(ContainsGluten, Molluscs)
roasted peanut cashew mix(ContainsPeanuts, Tree NutsMay be present Gluten, Milk, Tree Nuts, Sesame, Soy)
water (for the rice)
rice wine vinegar
brown sugar(May be present Gluten, Milk, Tree Nuts, Peanuts, Sesame, Soy)
soy sauce(ContainsGluten, Soy)
water (for the sauce)
Finely chop the garlic. In a medium saucepan, melt the butter with a dash of olive oil over a medium heat. Add 1/2 the garlic and cook until fragrant, 1-2 minutes. Add the jasmine rice, water (for the rice) and the salt, stir, and bring to the boil. Reduce the heat to low and cover with a lid. Cook for 12 minutes, then remove from the heat and keep covered until the rice is tender and the water is absorbed, 10-15 minutes. TIP: The rice will finish cooking in its own steam so don't peek!
While the rice is cooking, grate the ginger (unpeeled). Grate the carrot (unpeeled). Pick and roughly chop the mint. Thinly slice the pear.
In a medium bowl, combine the pork mince, ginger, remaining garlic and sesame oil blend (see ingredients).
In a large bowl, combine the rice wine vinegar and a generous drizzle of olive oil. Season with salt and pepper. Add the carrot, shredded cabbage mix and mint (reserving a pinch for the garnish). Toss to combine.
Heat a drizzle of olive oil in a large frying pan over a high heat. When the oil is hot, cook the pork mince mixture, breaking up with a spoon, until well browned, 3-4 minutes. Add the brown sugar and cook, stirring, until sticky, 1 minute. Reduce the heat to low and add the oyster sauce, soy sauce and water (for the sauce). Season with pepper and toss until well coated, 1 minute. Transfer to a plate. Return the pan to a high heat with a drizzle of olive oil (if needed) and crack the eggs into the pan. Cook until the egg whites are cooked and the yolks are just firm, 2-3 minutes.
Divide the garlic rice between bowls. Top with the Vietnamese caramelised pork, fried egg, fresh slaw and pear. Garnish with the roasted peanut cashew mix and reserved mint.