HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconVietnamese Style Pork Tacos
Vietnamese-Style Pork Tacos

Vietnamese-Style Pork Tacos

with Lemon Aioli & Crispy Shallots

Family Friendly
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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!


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

Total Time20 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

2 clove


½ unit


½ head

cos lettuce

1 unit


½ unit


½ unit

fresh chilli

½ unit


1 packet

garlic aioli


1 packet

pork mince

½ packet

kecap manis


8 unit

mini flour tortillas


1 packet

crispy shallots

Not included in your delivery

olive oil

1 tbs

soy sauce

(ContainsSoy, Gluten)
Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)3770 kJ
Fat38.8 g
of which saturates8.4 g
Carbohydrate89.8 g
of which sugars28.2 g
Dietary Fibre0 g
Protein42.3 g
Cholesterol0 mg
Sodium1570 mg
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Finely grate the garlic (or use a garlic press). Finely chop the brown onion (see ingredients list). Shred the cos lettuce (see ingredients list). Thinly slice the pear (unpeeled). Zest the lemon to get a pinch, then juice to get 1 tsp for 2 people / 2 tsp for 4 people. Thinly slice the long green chilli (see ingredients list), if using. Grate the carrot (see ingredients list), unpeeled.


In a small bowl, combine the garlic aioli and lemon juice. Season with salt and pepper. Mix well and set aside. TIP: Taste and add more lemon juice depending on your taste.


In a large frying pan, heat a drizzle of olive oil over a medium-high heat. When the oil is hot, add the onion and carrot. Season with salt and cook, stirring until softened slightly, 4-5 minutes. Add the garlic and cook until fragrant, 1 minute.


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


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


Bring everything to the table to serve. Spread a thin layer of the lemon aioli over a tortilla. Top with a helping of cos lettuce, some pear and Vietnamese-style pork. Sprinkle with the crispy shallots and chilli (if using).