Vietnamese-Style Pork Bowl
with Corn Slaw & Crispy Shallots
- Gluten
- Molluscs
- Wheat
- Eggs
- Soy
- Gluten
- May contain traces of allergens
We've flavoured juicy pork mince with zingy ginger and lemongrass, plus sweet and savoury oyster sauce - and swapped rice out for a crunchy and colourful slaw to soak up all the Vietnamese-style saucy deliciousness.
Ingredients
1 packet
Oyster Sauce
(Contains: Gluten, Molluscs, Wheat)
1 sachet
Crispy Shallots
1 packet
Ginger Lemongrass Paste
250 g
Pork Mince
1 packet
Baby Spinach Leaves
1
Brown Onion
1 packet
Slaw Mix
1 packet
Garlic Aioli
(Contains: Eggs)
1 tin
Sweetcorn
Not included in your delivery
cup
water
brown sugar
piece
egg
(Contains: Eggs)
1 drizzle
soy sauce
(Contains: Soy May be present: Gluten)
1 drizzle
olive oil
Cooking Steps
• Finely chop brown onion (see ingredients).
• Roughly chop baby spinach leaves.
• Drain sweetcorn.
• In a small bowl, combine the brown sugar, oyster sauce, the soy sauce and water. Set aside.
• Heat a large frying pan over high heat. Cook corn kernels until lightly browned, 4-5 minutes. Transfer to a large bowl.
TIP: Cover the pan with a lid if the corn kernels are 'popping' out.
• Return frying pan to high heat, cook pork mince and onion, breaking up with a spoon, until browned, 3-4 minutes.
• Reduce heat to medium, then add ginger lemongrass paste (see ingredients). Cook until fragrant, 1 minute.
• Stir in oyster sauce mixture until combined, 1 minute. Season with pepper. Transfer to a second bowl and cover to keep warm.
• Meanwhile, to the bowl with corn, add slaw mix, baby spinach leaves, garlic aioli and a drizzle of the vinegar and olive oil. Toss to combine.
• Wipe out frying pan, then return to high heat with a drizzle of olive oil. When oil is hot, crack the eggs into the pan.
• Cook until whites are firm and yolks are cooked to your liking, 2-3 minutes.
• Divide the corn slaw and Vietnamese-style pork between bowls. Top with fried egg.
• Sprinkle with crispy shallots to serve. Enjoy!
Customer reviews
Review summary
Updated on July 2026- Flavour: The ginger lemongrass paste and oyster sauce combination was widely praised for its bold, layered flavour. Some found the dish too sweet or salty, and a few felt the oyster sauce overpowered the pork.
- Ease of prep: Most found this a quick and straightforward weeknight meal with simple steps and minimal cooking time.
- Suggestions: Several customers added steamed rice to make the meal more filling, while others swapped the garlic aioli for sesame oil and rice wine vinegar for a lighter slaw dressing. Using only half the sauce, or substituting fish sauce and lime for the oyster sauce mixture, worked well for those who found the flavour too heavy or sweet.
- Leftovers: Some customers enjoyed leftovers for lunch the next day, though the slaw can soften quickly, so it is best eaten fresh.
- Portions: Many found the mince quantity a little light, particularly for families or hungry eaters, and recommended bulking the meal out with rice or extra protein.
