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Vietnamese-Style Pork Chop Bún Bowls

with Rice Vermicelli, Asian Greens & Toasted Peanuts

Cooking time

35 minutes

Servings

2/4

Calories

1040 /serving

These bowls are a real boon thanks to rice vermicelli. The fine noodles create a buoyant base for a lively Vietnamese-influenced dish of sliced boneless pork chops, wilted Asian greens and carrot half-moons. You’ll whirl up fine-tuned flavouring by swirling together a duo of East Asian sauces—sweet chili and sweet soy—with scallion and citrus. Put a splash on the noodles, and sprinkle some more on the yummy meat and veggies. Time to settle down and enjoy this bold and bún-tiful meal.

We will send you:

  • 300g Pork chops
  • 200g Carrots
  • 1 Garlic clove
  • 1 Scallion
  • 1 Lime (or lemon)
  • 225g Rice vermicelli
  • 225g Yu choy (or gai lan)
  • 25g Peanuts
  • 30ml Sweet chili sauce
  • 45ml Sweet soy sauce
  • 8.5g Nori & Lemongrass spices (dehydrated vegetables, sea salt, seaweed, ginger, sunflower oil, lemongrass)

Contains: Peanuts, Soy, Sulphites, Wheat

You will need:

Medium pot
Medium pan
Large pan
Strainer
Oil
Salt & pepper (S&P)
Total Fat
27 g
Saturated Fat
5 g
Sodium
1300 mg
Total Carb
147 g
Sugars
33 g
Protein
49 g
Fibre
12 g
Preparation
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Mise en place
Bring a medium pot of salted water to a boil. Remove the bottom ½ inch of the yu choy stems; cut into 1-inch sections. Halve the carrots lengthwise; thinly slice crosswise on an angle. Mince the garlic. Remove the root end of the scallion; thinly slice, separating the white bottom and green top. Quarter the lime. In a medium bowl, combine the carrots and juice of 1 lime wedge (double for 4 portions); season with S&P and toss well.
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Boil the vermicelli
Add the vermicelli to the pot of boiling water; stir gently to separate. Boil, 2 to 3 min., until al dente. Drain and rinse under cold water. Toss with a drizzle of oil to prevent sticking.
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Toast the peanuts & cook the pork
In a medium pan, heat a drizzle of oil on medium. Toast the peanuts, stirring frequently, 1 to 2 min., until fragrant. Transfer to a bowl. In the same pan, heat a drizzle of oil on medium-high. Pat the pork* dry with paper towel; season with ½ the spices and S&P. Cook, 3 to 5 min. per side, until nicely browned and cooked through. Transfer to a cutting board, leaving any browned bits in the pan. Reserve the pan. Let rest for 5 min. before slicing against the grain.
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Combine the vermicelli
In a large pan, heat a drizzle of oil on medium. Sauté the garlic, 30 sec. to 1 min., until fragrant. Add the yu choy; season with the remaining spices. Sauté, 1 to 2 min., until wilted. Add the vermicelli and toss well.
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Make the sauce
In the reserved pan, heat a drizzle of oil on medium-high. Sauté the white bottom of the scallion, 1 to 2 min., until fragrant. Add 2 tbsp water, the juice of 1 remaining lime wedge (double both for 4 portions), the chili sauce and soy sauce. Cook, stirring occasionally, scraping up any browned bits from the bottom of the pan, 1 to 2 min., until slightly reduced.
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Finish & serve
To the pan of vermicelli, add ½ the sauce; stir well. Divide the vermicelli between your bowls. Top with the pork, carrots and remaining sauce. Garnish with the peanuts and green top of the scallion. Serve the remaining lime wedges on the side. Bon appétit!

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