Vietnamese-Style Pork & Slaw Bowl

Name: Vietnamese-Style Pork & Slaw Bowl with Crispy Shallots & Fried Egg
Total time: 30 min
Yield: 2
Cuisine: Vietnamese
Ingredients: 1 packet Crispy Shallots; 1 Red Onion; 1 packet Asian Slaw Mix; 1 Cucumber; 250 g Pork Mince; 1 packet baby leaves; 2 Garlic; 1 packet Garlic Aioli; 1 packet Oyster Sauce; 1 packet Ginger & Lemongrass Paste

with Crispy Shallots & Fried Egg

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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 crispy shallots for extra crunch.

This recipe is under 650kcal per serving and under 30g carbohydrates per serving.

Tags:

High Protein

Allergens:

Celery

•Eggs

•Soy

•Molluscs

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

Total30 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Crispy Shallots

Red Onion

1 packet

Asian Slaw Mix

(Contains: Celery; )

Cucumber

250 g

Pork Mince

1 packet

baby leaves

Garlic

1 packet

Garlic Aioli

(Contains: Eggs, Soy; )

1 packet

Oyster Sauce

(Contains: Molluscs; )

1 packet

Ginger & Lemongrass Paste

(May be present: Almond, Soy, Wheat, Milk, Fish, Cashew, Sesame, Gluten, Eggs. )

Nutrition Values

Calories464 kcal

Energy (kJ)1940 kJ

Fat27.1 g

of which saturates7.4 g

Carbohydrate25.3 g

of which sugars13.2 g

Dietary Fibre7.1 g

Protein28.1 g

Sodium1270 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.

Cooking Steps

• Thinly slice onion (see ingredients). Finely chop garlic. Roughly chop baby 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 leaves 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.