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Fresh pre-cut ingredients
One pot wonder
Ready in 10 minutes

Vietnamese-Style Ground Pork over Brown Rice

with Brussels Sprouts, Edamame & Sweet Chili Mayo

Cooking time

10 minutes




830 /serving

There’s easy and then there’s ultra easy. Somehow these fragrant, filling bowls come together with almost zero effort in almost zero time. It helps that the hearty brown rice is pre-cooked and only needs a reheat. That way you can concentrate on quickly browning your ground pork and veggies with minced lemongrass bolstered by Asian-inspired aromatics. There’s one more trick to this 10-minute magic: a fast-made sweet chili mayo that you’ll work into the rice, toss with the spiralized daikon and drizzle over top of each bowl.

We will send you:

  • 285g Ground pork
  • 200g Shaved Brussels sprouts
  • 100g Spiralized daikon
  • 60ml Mayonnaise
  • 100g Edamame (or green peas)
  • 30ml Rice vinegar
  • 15g Minced lemongrass
  • 30ml Sweet chili sauce
  • 225g Pre-cooked brown rice
  • 13g Asian Aromatics spices (sea salt, brown sugar, white sesame seeds, garlic, sunflower oil, paprika, ginger, black pepper)

Contains: Eggs, Sesame, Soy

You will need:

Large pan
Salt & pepper (S&P)
Total Fat
48 g
Saturated Fat
8 g
1290 mg
Total Carb
62 g
22 g
39 g
10 g
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Cook the pork & vegetables
In a large pan, heat a generous drizzle of oil on medium-high. Add the pork* and Brussels sprouts; season with ⅔ of the spices and S&P. Cook, breaking up the meat, 4 to 6 min., until browned and cooked through. Add the lemongrass and edamame. Cook, stirring frequently, 1 to 2 min., until the vegetables have softened. Set aside in a warm spot.
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Make the sweet chili mayo
In a small bowl, combine the mayo, chili sauce and 1 tbsp water (double for 4 portions); season with the remaining spices and S&P. Stir well.
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Warm the rice
Poke a small hole in the bag of rice; microwave, 1 to 1 ½ min., until heated through. Transfer to a bowl and add ½ the vinegar and a spoonful of the sweet chili mayo; stir well.
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Finish & serve
In a medium bowl, combine the daikonremaining vinegar and a spoonful of the remaining sweet chili mayo; season with S&P and toss well. Divide the rice between your bowls. Top with the pork and vegetables. Garnish with the daikon and drizzle with the remaining sweet chili mayo. Bon appétit!

*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.