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Mixed Mince and Rainbow Veg Vietnamese Bowl

Mixed Mince and Rainbow Veg Vietnamese Bowl

with spicy carrot and radish salad
Get 50% Off Your First Box | Plus 20% off your next 4 boxes
Get 50% Off Your First Box | Plus 20% off your next 4 boxes
Calories
: 
922 kcal
Protein
: 
37g protein
Total
: 
35 minutes
Difficulty
: 
Easy
Allergens:
  • Peanut
  • Egg
  • Mustard
  • Sulphites
  • Cereals containing gluten
  • Soya
  • Wheat
  • Almonds
  • Brazil nuts
  • Nuts
  • Pecan Nuts
  • Walnuts
  • Cashew nuts
  • Hazelnuts
  • Macadamia Nuts
  • Pistachio nuts
  • May contain traces of allergens
Serving amount

240 grams

Beef and Pork Mince

1 unit(s)

Cucumber

125 grams

Radish

2 unit(s)

Carrot

1 sachet(s)

Sriracha

20 grams

Peanuts

(Contains: Peanut May be present: Almonds, Brazil nuts, Nuts, Pecan Nuts, Walnuts, Cashew nuts, Hazelnuts, Macadamia Nuts, Pistachio nuts)

1 sachet(s)

Aioli

(Contains: Egg, Mustard)

150 grams

Jasmine Rice

1 sachet(s)

Apple Cider Vinegar

(Contains: Sulphites)

40 grams

Vietnamese Style Sauce

(Contains: Cereals containing gluten, Soya, Wheat)

Not included in your delivery

¼ tsp

Salt

1 tsp

Sugar

to taste

Salt

to taste

Pepper

to taste

Oil

to taste

Water

Energy (kJ)3856 kJ
Energy (kcal)922 kcal
Fat50.5 g
of which saturates16.6 g
Carbohydrate87.2 g
of which sugars21.1 g
Dietary Fiber9 g
Protein37 g
Cholesterol0.3 mg
Salt6.7 g
Potassium319.6 mg
Calcium34 mg
Iron0.9 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in your delivered box.
•Grater
•Pot with Lid

Cooking steps

Boil the Rice
1
  • Rinse the rice to remove excess starch.
  • Pour 300ml cold salted water (per 2P) into a medium pot with a tight-fitting lid.
  • Stir in the rice and bring to the boil.
  • Once boiling, lower the heat to medium, cover with the lid and cook for 12 mins.
  • Remove the pot from the heat and keep covered for another 12 mins or until ready to serve (the rice will continue to cook in its own steam).
Prepare the Slaw
2
  • Trim the carrot, then coarsely grate (no need to peel).
  • Trim and thinly slice the radish. 
  • Toss the carrot and radish with the sriracha (use less if you don't like spice) and aioli. 
  • Season to taste with salt and pepper. 
Pickle the Cucumber
3
  • Trim the cucumber then halve lengthways, then thinly slice widthways.
  • In a bowl, toss the cucumber with ¼ tsp salt (per 2P), apple cider vinegar and 1 tsp sugar (per 2P).
  • Set aside, continuing to stir occasionally.
Fry the Mince
4
  • Place a pan over medium-high heat (no oil).
  • Once the pan is hot, fry the mince until browned, 5-6 mins. Use a spoon to break it up as it cooks. Season with salt and pepper. IMPORTANT: Wash hands and equipment after handling raw mince. Mince is cooked when no longer pink in the middle.
Sauce It Up
5
  • Add the Vietnamese sauce and a splash of water.
  • Season to taste with salt and pepper. 
Dish Up
6
  • Fluff up the rice with a fork and divide between plates. 
  • Arrange Vietnamese mince, spicy carrot slaw, and pickled cucumbers alongside.
  • Top with chopped peanuts.
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