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Vietnamese-Style Pork Tacos

Vietnamese-Style Pork Tacos

with Radish, Aioli & Crispy Shallots

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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!

Tags:Kid Friendly
Allergens:EggsSoyGluten

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

2 clove

garlic

½

brown onion

½ head

cos lettuce

2

radish

½

carrot

1 packet

garlic aioli

(ContainsEggs)

1 packet

pork mince

½ packet

kecap manis

(ContainsSoy)

8

mini flour tortillas

(ContainsGluten)

½

long green chilli

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)3563 kJ
Fat42.9 g
of which saturates13.3 g
Carbohydrate77.3 g
of which sugars21.4 g
Protein36.3 g
Sodium1521 mg
Utensils
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

Finely chop the garlic. Finely chop the brown onion (see ingredients). Shred the cos lettuce (see ingredients). Thinly slice the radish. Grate the carrot (see ingredients).

2

In a small bowl, add the garlic aioli and season with salt and pepper. Stir to combine. Set aside.

3

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, then season with salt and cook, stirring, until softened slightly, 4-5 minutes. Add the garlic and cook until fragrant, 1 minute.

4

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

5

Microwave the mini flour tortillas on a plate for 10 second bursts, until warmed through.

6

Thinly slice the long green chilli (if using). Spread a thin layer of aioli over the tortillas. Top with some cos lettuce, radish and Vietnamese-style pork. Sprinkle with the crispy shallots and chilli to serve.