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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
Allergens:SesameMolluscsGlutenSoyEggs

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
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1

red onion

2 clove

garlic

½ tin

sweetcorn

1 bag

baby spinach leaves

1 packet

oyster sauce

(ContainsMolluscs)

1 packet

pork mince

1 packet

garlic aioli

(ContainsEggs)

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

(ContainsSesame)

1 tsp

brown sugar

1 tbs

soy sauce

(ContainsGluten, Soy)

2 tbs

water

2

eggs

(ContainsEggs)
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
Utensils
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

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.

2

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.

3

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.

4

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.

5

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.

6

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.