Vietnamese-Inspired Rice Bowl
with pork, mango & nước chấm dressing
Nước chấm is a common name for Vietnamese dipping sauces. This famous version plays with the flavours sweet, sour, salty and spicy.
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
75 g
White long grain rice
100 g
Farmer's mincemeat
(May be present Soy, Wheat, Egg, Mustard, Celery)
1 piece
Garlic
5 g
Mint, coriander & Thai basil
¼ piece
Lime
10 milliliters
Fish sauce
(Contains Fish)
½ piece
[Persian] cucumber
½ piece
Red onion
¼ piece
Red chili pepper
5 g
Ginger paste
20 g
Lamb's lettuce
½ piece
Mango
Not included in your delivery
1 tablespoon
Sugar
¼ piece
Low sodium vegetable stock cube
180 milliliters
Boiled water
1 tablespoon
Sunflower oil
1 tablespoon
White wine vinegar
30 milliliters
Water for the sauce
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Boil the water in a kettle (see pantry for amount). Crush or mince the garlic.
- Heat a drizzle of sunflower oil in a pot or saucepan over medium high heat. Fry the ginger paste with half of the garlic for 1 - 2 minutes, then add the rice and pour in the boiling water.
- Crumble in the stock cube and bring to a boil, then lower the heat and cover with the lid.
- Cook the rice for 12 - 15 minutes, then take the pan off the heat and allow to stand until serving, covered.
- Chop the onion into thin half rings and slice the cucumber into thin crescents. Peel the mango and finely dice the flesh.
- Transfer everything to a salad bowl, add the lamb's lettuce and then toss well to combine (see Tip).
- In a small bowl, combine the garlic with the sugar, fish sauce*, white wine vinegar and the water for the sauce (see pantry for amount). Mix well to combine.
*Take care, this ingredient is salty! Add gradually as preferred.
Tip: if you don't like raw onion, fry it with the mince instead.
- Heat a drizzle of sunflower oil in a deep frying pan over high heat. Fry the mince for 3 minutes, separating it as you do so.
- Deseed and finely chop the red chili pepper*. Roughly chop the fresh herbs and zest the lime.
- Take the frying pan off the heat, then stir in the fresh herbs and the red chili pepper.
- Cut the lime into wedges and squeeze 1 wedge per person into the pan. Add some lime zest as preferred, then season to taste with salt and pepper.
*Take care, this ingredient is spicy! Use as preferred.
- Serve the mince, rice and salad on plates with the dressing.
- Garnish with the rest of the lime wedges as preferred.
Did you know... cucumbers are low in calories and mostly made up of water, but they still contain vitamins and minerals. They're a great way to stay hydrated and get your essential nutrients at the same time.