Glazed Vietnamese Pork & Veggie Rice

Name: Glazed Vietnamese Pork & Veggie Rice with Pickled Carrot Salad & Coriander
Total time: 25 min
Yield: 2
Cuisine: Vietnamese
Ingredients: 1 sachet Coriander; 1 packet Sweet Chilli Sauce; 300 g Pork Loin Steaks; 1 Cucumber; 1 packet Mixed Salad Leaves; 1 Carrot; 1 packet Sweet Soy Seasoning; 1 packet Garlic Paste; 1 packet Broccoli & Cauliflower Rice Mix; 1 drizzle olive oil; ¼ cup vinegar (rice wine or white wine); 2 tsp low sodium soy sauce

with Pickled Carrot Salad & Coriander

Recipe Development TeamUpdated on October 30, 2026

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Calories

:

388 kcal

Protein

:

40.7g protein

Total

:

25 minutes

Difficulty

:

Easy

Under 40g carbs

Allergens:

Wheat
Gluten
Soy
Gluten
May contain traces of allergens

Succulent Vietnamese-style pork steaks in a sweet chilli glaze are served over a bed of fluffy rice, accompanied by a tangy pickled carrot salad that adds a refreshing crunch. A sprinkle of fresh coriander ties it all together, creating a vibrant bowl of bold flavours and contrasting textures.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

1 sachet

Coriander

1 packet

Sweet Chilli Sauce

300 g

Pork Loin Steaks

1

Cucumber

1 packet

Mixed Salad Leaves

1

Carrot

1 packet

Sweet Soy Seasoning

(Contains: Wheat, Gluten, Soy)

1 packet

Garlic Paste

1 packet

Broccoli & Cauliflower Rice Mix

Not included in your delivery

1 drizzle

olive oil

¼ cup

vinegar (rice wine or white wine)

2 tsp

low sodium soy sauce

(Contains: Soy May be present: Gluten)

Nutrition

Energy (kJ)1620 kJ

Calories388 kcal

Fat8.2 g

of which saturates1.7 g

Carbohydrate16.8 g

of which sugars12.4 g

Dietary Fibre6.2 g

Protein40.7 g

Sodium1010 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Large Non-Stick Pan

Cooking Steps

PDF

1

• Using a vegetable peeler, peel carrot into ribbons. Thinly slice cucumber
into half-moons.
• In a small bowl, combine the vinegar and a good pinch of sugar and salt.
Add carrot to pickling liquid. Add enough water to just cover carrot.
Set aside.
• In a second small bowl, combine garlic paste, sweet chilli sauce and the
low sodium soy sauce.

2

• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
When oil is hot, cook pork loin steaks until cooked through, 3-4 minutes
each side (cook in batches if your pan is getting crowded).
• In the last minute of cook time, sprinkle over sweet soy seasoning
(see ingredients), then add sweet chilli glaze, turning pork to coat.
• Transfer to a plate, spooning glaze from the pan over the pork. Cover and
rest for 5 minutes.

3

• Wipe out frying pan, then return to medium-high heat with a drizzle of olive
oil.
• Add broccoli & cauliflower rice mix and cook until softened, 2-4 minutes.
• Season to taste with salt and pepper.

4

• Reserve some pickling liquid (1/2 tsp per person), then drain pickled carrot.
• In a medium bowl, combine mixed salad leaves, pickled carrot ribbons,
cucumber, the reserved pickling liquid and a drizzle of olive oil. Season
to taste.
• Slice pork.
• Divide glazed Vietnamese pork, veggie rice and pickled carrot salad between
bowls. Spoon over any remaining juices from pork and tear over coriander
to serve. Enjoy!