Vietnamese Mini Pork Sausages & Quke Salad
with Rice & Homemade Nuoc Cham
We've teamed up with Perfection Fresh, to bring you some superstar ingredients to level up your next meal. Small in size but mighty in flavour, the crunchy Quke will become the best part of this salad. When paired with Vietnamese mini pork sausages and homemade nuoc cham, you’ll be savouring each bite. Compliments to the Qukes we say!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 packet
Mixed Salad Leaves
3
Baby Cucumber
1 packet
Jasmine Rice
(May be present: Gluten, Soy, Wheat.)
1
Garlic
250 g
Pork Mince
1 packet
Sesame Dressing
(Contains: Eggs, Gluten, Sesame, Soy, Wheat; May be present: Milk.)
1 packet
Fish Sauce & Rice Vinegar Mix
(Contains: Fish;)
1 packet
Mint
1 packet
Fine Breadcrumbs
(Contains: Gluten, Wheat; May be present: Soy.)
1 sachet
Asian BBQ Seasoning
(Contains: Gluten, Soy, Wheat;)
1
Long Chilli
1
Lemon
1
Red Radish
Cooking Steps
• Add the water (for the rice) to a medium saucepan and bring to the boil.
• Add jasmine rice, stir, cover with a lid and reduce heat to low.
• Cook for 10 minutes, then remove the pan from heat and keep covered until rice is tender and all the water is absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam, so don't peek!
• Meanwhile, thinly slice red radish and Quke into rounds. Slice lemon into wedges.
• In a medium bowl, combine pork mince, the egg, fine breadcrumbs, Asian BBQ seasoning and a pinch of pepper.
• Using damp hands, roll pork mixture into mini sausages about 6cm long and 3cm thick (3 per person).
• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• Cook pork sausages, gently turning regularly, until browned and cooked through, 10-12 minutes (cook in batches if your pan is getting crowded).
• Remove pan from heat and add the honey, turning sausages to coat.
• While pork is cooking, crush long chilli (if using) and garlic with a pestle and mortar, until it resembles a fine paste.
• Add fish sauce & rice vinegar mix, the white sugar, hot water and a generous squeeze of lemon juice. Stir until well combined.
TIP: Some like it hot, but if you don’t just hold back on the chilli.
TIP: If you don't have a pestle and mortar, you can combine ingredients in a food processor.
• In a second medium bowl, combine radish, Quke, mixed salad leaves and sesame dressing. Season to taste.
• Divide rice and Quke salad between bowls. Top with Vietnamese mini pork sausages. Tear over mint.
• Serve with homemade nuoc cham. Enjoy!
