For this Vietnamese-inspired bowlful, you'll top black sesame rice with fragrant, nutty lemongrass pork mince and a quick-pickled courgette and carrot salad. Thơm ngon (delicious)!
Prep Time
30 min
Cuisine
Vietnamese
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Rolling pin, olive oil, salt, sugar, vegetable oil
Nutritional Information*
Percentages are based on an adult's daily intake
1 red onion
15g fresh root ginger
1 fresh lemongrass
1 courgette
1 bag of roasted peanuts (25g)<span class="strong">†</span>
1 tsp ground turmeric
100g basmati rice
250g British pork mince
10g coriander & mint mix
1 carrot
1 chilli jam pot (40g)
1 fish sauce sachet (15ml)<span class="strong">†</span>
1 rice vinegar sachet (30ml)
1 black sesame seed sachet (5g)<span class="strong">†</span>
Typical Values
per 100g
per serving
Energy
669 kJ 160 kcal
2795 kJ 670 kcal
Fat of which saturates
7.6 g 2.4 g
31.6 g 9.9 g
Carbohydrate of which sugars
14.6 g 3.9 g
61.2 g 16.3 g
Fibre
0.8 g
3.3 g
Protein
7.9 g
33.1 g
Salt
0.54 g
2.28 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
1 red onion
red onion
15g fresh root ginger
ginger
1 fresh lemongrass
fresh lemongrass
1 courgette
courgette
1 bag of roasted peanuts (25g)
roasted peanut 96%, rapeseed oil
1 tsp ground turmeric
turmeric(100%)
100g basmati rice
basmati rice
250g British pork mince
pork (100%)
10g coriander & mint mix
coriander & mint mix
1 carrot
carrot
1 chilli jam pot (40g)
raw cane sugar, red chillies, red peppers, cider vinegar, onions, garlic, concentrated lemon juice, sea salt
1 fish sauce sachet (15ml)
anchovy (fish) 75%, salt, sugar
1 rice vinegar sachet (30ml)
rice vinegar, salt
1 black sesame seed sachet (5g)
Whole hulled black sesame seeds (100%)
Allergens
Allergens highlighted by † (peanut, fish, sesame)
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Cooking Instructions
Instructions for 2 people (double for 4)
1
Boil half a kettle
Peel lengths of courgette[s] until you end up with a pile of courgette ribbons
Combine the ground turmeric with a generous pinch of salt, 1 tbsp [2 tbsp] sugar and 50ml [100ml] boiled water in a heatproof bowl and stir until the sugar has dissolved
Add the rice vinegar and courgette ribbons and set aside until serving – this is your pickled courgette
2
Meanwhile, bash the lemongrass with a rolling pin, cut down the middle lengthways, remove the tough outer layers (save them for later) and chop the softer inner core[s] finely
3
Add the basmati rice, outer lemongrass layers and 250ml [500ml]cold water to a pot with a lid and bring to the boil over a high heat
Once boiling, reduce the heat to very low and cook, covered, for 10-12 min or until all the water has absorbed and the rice is cooked
Once cooked, remove from the heat and keep covered until serving
4
While the rice is cooking, peel (scrape the skin off with a teaspoon) and finely chop (or grate) the ginger
Peel and finely slice the red onion[s]
Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium heat
Once hot, add 3/4 of the sliced red onion (if you don't like raw onion, add it all) and cook for 3-4 min
5
Add the pork mince to the onion and increase the heat to high
Cook for 5-7 min or until beginning to crisp, breaking it up with a wooden spoon as you go
Once crisp, add the fish sauce and chilli jam (can't handle the heat? Go easy!) and cook for 2-3 min further or until everything is brown and sticky
Tip: Watch it like a hawk to prevent the sauce from burning!
6
Top, tail, peel and grate the carrot[s]
Strip the mint leaves from their stems and chop them finely, discard the stems
Chop the coriander finely, including the stalks
Bash the peanuts with a rolling pin (keep them in the bag so you don't lose any!)
7
Add the bashed peanuts, chopped ginger and chopped lemongrass to the pan and cook for 1 min or until fragrant
Remove the lemongrass outer layers from the rice and discard
Fluff the cookedrice with a fork and stir the black sesame seeds through – this is your black sesame rice
Stir the chopped mint and coriander through the pork – this is your stickyVietnamese pork
8
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