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Vietnamese-Style Pork Tacos

Vietnamese-Style Pork Tacos

with Lemon Aioli

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Sweet and savoury pork is the star of this crowd-pleasing meal. Easy and satisfying, the tacos come together in a snap, with lots of veggies for everyone to build their own and join in the fun!

Allergens:EggGlutenSoySulphites

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 Time30 minutes
Cooking difficultyEasy
Ingredients

Serving 4 people

Ingredientsarrow down iconarrow down icon

Serving 4 people

4 clove

garlic

1 unit

brown onion

1 bunch

mint

1 head

cos lettuce

1 unit

cucumber

1 unit

long red chilli

1 unit

carrot

1 unit

lemon

1 packet

garlic aioli

(ContainsEgg)

1 packet

pork mince

1 sachet

kecap manis

(ContainsGluten, Soy, Sulphites)

12 unit

mini flour tortillas

(ContainsGluten, SoyMay be present Milk, Soy)

Not included in your delivery

olive oil

2 tbs

soy sauce

(ContainsGluten, Soy)
Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)3120 kJ
Fat35.7 g
of which saturates6 g
Carbohydrate63.1 g
of which sugars17.4 g
Dietary Fibre0 g
Protein38.3 g
Cholesterol0 mg
Sodium1280 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

Finely grate the garlic (or use a garlic press). Finely chop the brown onion. Pick and roughly chop the mint leaves. Shred the cos lettuce. Thinly slice the cucumber into batons. Thinly slice the long red chilli (if using). Grate the carrot (unpeeled). Zest the lemon to get a generous pinch, then juice the lemon to get 2 tsp.

2

In a small bowl, combine the garlic aioli and lemon juice. Taste and add more lemon juice, if you prefer. Season with salt and pepper and stir to combine. Set aside.

3

Heat a large frying pan over medium-high heat with a drizzle of olive oil. When the oil is hot, add the garlic, onion, carrot and a pinch of salt and cook, stirring, until slightly softened, 2-3 minutes.

4

Increase the heat to high, then add the pork mince to the pan and cook, breaking up with a spoon, until just browned, 3-4 minutes. Remove the pan from the heat and add the kecap manis, soy sauce and lemon zest and stir until just combined, 1 minute. Season to taste with salt and pepper.

5

Heat the mini flour tortillas in a sandwich press, or on a plate in the microwave for 10 second bursts, until warmed through.

6

Bring everything to the table to serve. Spread a thin layer of lemon aioli over a tortilla. Add a helping of cos lettuce, cucumber and the Vietnamese-style pork. Top the adults' portions with the mint and chilli (if using).