Vietnamese-Style Pork & Slaw Bowl
with Crispy Shallots & Fried Egg
Discover classic Vietnamese flavours with a low-carb twist! Take crunchy slaw piled with saucy pork mince and a fried egg, and you’ve got a dinner-time hit. Serve with quick-pickled onion for an extra punch of flavour.
This recipe is under 650kcal per serving and under 30g carbohydrates per serving.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
1
Brown Onion
2 clove
garlic
1 bag
baby spinach leaves
1
cucumber
1 tsp
oyster sauce
(Contains Mollusc; )
1 packet
pork mince
½ packet
Ginger & Lemongrass Paste
(May be present Egg, Milk, Gluten, Soy, Fish, Sesame, Almond, Cashew, Brazil Nut, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1 packet
garlic aioli
(Contains Egg, Soy; )
1 packet
Crispy Shallots
1 bag
Asian Slaw Mix
Not included in your delivery
1
olive oil
1 tsp
sesame oil
(Contains Sesame; )
1 tsp
soy sauce
(Contains Gluten, Soy; )
2 tbs
water
2
eggs
(Contains Egg; )
Nutrition Values
Utensils
Cooking Steps
• Thinly slice onion. Finely chop garlic. Roughly chop baby spinach leaves. Thinly slice cucumber into half-moons.
• In a small bowl, combine oyster sauce, the sesame oil, soy sauce and the water. Set aside.
• Heat a large frying pan over high heat with a drizzle of olive oil. Cook onion until lightly golden, 2-3 minutes. • Add pork mince and cook, breaking up with a spoon, until browned, 3-4 minutes. • Reduce heat to medium, then add garlic and ginger & lemongrass paste (see ingredients) and cook until fragrant, 1 minute. • Add the oyster sauce mixture and stir through until bubbling, 1-2 minutes. Transfer to a bowl and cover to keep warm.
• Meanwhile, combine baby spinach in a large bowl, along with cucumber, Asian slaw mix, garlic aioli and a drizzle of olive oil. Season to taste.
• Return the frying pan to medium-high heat with a drizzle of olive oil. • When oil is hot, crack the eggs into the pan. Cook until egg whites are firm and yolks are cooked to your liking, 4-5 minutes.
• Divide Asian slaw and Vietnamese-style pork between bowls. • Top with a fried egg and sprinkle with crispy shallots to serve. Enjoy!