HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconVietnamese Style Pork & Slaw Bowl
Vietnamese-Style Pork & Slaw Bowl

Vietnamese-Style Pork & Slaw Bowl

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 quick-pickled onion for an extra punch of flavour.

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

Tags:Under 30g carbsUnder 650kcal

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 Time30 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount


red onion

2 clove


½ tin


1 bag

baby spinach leaves

1 packet

oyster sauce


1 packet

pork mince

1 packet

garlic aioli


1 packet

crispy shallots

½ packet

ginger & lemongrass paste

(May be presentEgg, Milk, Gluten, Soy, Fish, Sesame, Tree Nuts)

1 bag

Asian slaw mix

Not included in your delivery

olive oil

¼ cup

rice wine vinegar

1 tsp

sesame oil


1 tsp

brown sugar

1 tbs

soy sauce

(ContainsGluten, Soy)

2 tbs




Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2710 kJ
Fat41 g
of which saturates10.1 g
Carbohydrate27.3 g
of which sugars16.9 g
Dietary Fibre6.9 g
Protein36.8 g
Sodium1584 mg
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Thinly slice the red onion. In a small bowl, combine the rice wine vinegar and a good pinch of sugar and salt. Scrunch the sliced onion in your hands, then add it to pickling liquid with just enough water to cover the onion. Set aside.


While the onion is pickling, finely chop the garlic. Drain the sweetcorn (see ingredients). Roughly chop the baby spinach leaves. In a second small bowl, combine the sesame oil, brown sugar, oyster sauce, soy sauce and the water. Set aside. Heat a large frying pan over a high heat. Cook the sweetcorn until lightly browned, 4-5 minutes. Transfer to a large bowl.

TIP: Cover the pan with a lid if the corn kernels are “popping” out.


Return the frying pan to a high heat with a drizzle of olive oil. When the oil is hot, cook the pork mince, breaking it up with a spoon, until browned, 3-4 minutes. Reduce the heat to medium, then add the garlic and ginger & lemongrass paste (see ingredients) and cook until fragrant, 1 minute. Add the oyster sauce mixture. Season and toss to coat, 1 minute. Transfer to a bowl and cover to keep warm.


While the pork is cooking, add the baby spinach, Asian slaw mix, garlic aioli and a drizzle of olive oil to the charred corn. Season to taste and toss to combine.


Wipe out the frying pan and return to a high heat with a drizzle of olive oil. When the oil is hot, crack the eggs into the pan. Cook until the egg whites are firm and the yolks are cooked to your liking, 2-3 minutes.

TIP: This will give a soft yolk, fry for 6-7 minutes to get a hard yolk.


Drain the pickled onion. Divide the Asian slaw and Vietnamese-style pork between bowls. Top with a fried egg and sprinkle with the crispy shallots. Serve topped with the pickled onion.