Vietnamese-style soup with sticky porkbelly
with rice noodles, fresh herbs and lime
Allergens:
Soy
•Wheat
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Total Time25 minutes
Cooking Time20 minutes
DifficultyEasy
Ingredients
Serving amount
120 g
Sticky pork belly
(May be present Gluten, Milk, Mustard, Soy, Wheat, Celery)
40 g
Rice noodles
5 g
Ginger paste
½ sachet(s)
Vietnamese-style sauce
(Contains Soy, Wheat)
½ piece
Carrot
¼ bunch
Scallions
½ piece
Garlic
½ piece
Pak choi
5 g
Fresh coriander & mint
(May be present Celery)
¼ piece
Lime
Not included in your delivery
250 milliliters
Low sodium beef stock
½ tablespoon
Sunflower oil
to taste
Salt and pepper
Nutrition Values
Energy (kJ)2847 kJ
Calories680 kcal
Fat41.4 g
Saturated Fat13.9 g
Carbohydrate49.1 g
Sugar10.2 g
Dietary Fiber11.7 g
Protein25.6 g
Salt3.5 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Bowl
•Pan
•Tall-Sided Pan
•Casserole with Lid
Cooking Steps
1
- Boil plenty of water in a pot or saucepan.
- Remove the pork belly from the packaging and transfer the sauce to a bowl. Cut the pork belly into thin slices and transfer to the bowl as well. Season with salt and pepper and set aside to marinate.
- Chop the carrot into crescents. Finely chop the scallions and separate the white part from the greens.
- Discard the base of the pak choi and finely chop both the leaves and the stems, being sure to keep them separate.
2
- Heat a drizzle of sunflower oil in a lidded deep frying pan and fry the carrot, pak choi stems and white parts of the scallions, covered, for 6 - 8 minutes. Then add 25ml water per person and steam for 2 more minutes. Season with salt and pepper.
- Heat a clean frying pan over medium heat and fry the pork belly with its sauce for 10 - 12 minutes, turning halfway.
- Meanwhile, cook the noodles for 4 - 5 minutes until al dente, then drain and rinse under cold water and allow to stand until further use.
3
- Prepare the stock. Crush or mince the garlic.
- Add the Vietnamese sauce, garlic and ginger paste to the vegetables and fry for 1 minute.
- Transfer the rice noodles, pak choi leaves and stock to the deep frying pan with vegetables and stir well to separate the noodles, then allow to cook for 1 - 2 minutes.
- Meanwhile, chop the fresh herbs and quarter the lime.
4
- Serve the noodle soup in bowls and top with the sticky pork belly and its sauce.
- Garnish with the fresh herbs and green parts of the scallions and serve with a lime wedge.
Did you know... Carrots are rich in vitamin A, which not only supports growth but is also good for your skin, hair, nails, eyes and immune system. You can also find vitamin A in kale, spinach, broccoli and eggs