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Prep Time
30 min
Cuisine
Vietnamese
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
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
Percentages are based on an adult's daily intake
Typical Values | per 100g | per serving |
---|---|---|
Energy | 665 kJ 159 kcal |
2779 kJ 664 kcal |
Fat of which saturates |
7.6 g 2.4 g |
31.7 g 10 g |
Carbohydrate of which sugars |
14.2 g 4 g |
59.4 g 16.9 g |
Fibre | 0.9 g | 3.8 g |
Protein | 8.3 g | 34.5 g |
Salt | 0.54 g | 2.27 g |
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.
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
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
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
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
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!
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!)
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 cooked rice 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 sticky Vietnamese pork
Add the grated carrot and remaining sliced red onion to a bowl with a drizzle of olive oil and a pinch of salt - this is your carrot salad
Drain the pickled courgette from the pickling liquid
Serve the sticky Vietnamese pork with the black sesame rice, pickled courgette and carrot salad to the side and enjoy!