Simply Cook Vietnamese Step Kit85g

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Simply Cook Vietnamese Step Kit
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£2.50(£2.95/100g)2.50
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Vietnamese Pork Cooking Kit
Ready in 20 minutes. Heat rating - 1/3. Approx 125 cals per half recipe kit. Discover the taste of Vietnam with... 3 Flavours Pots Vietnamese Beef Stock Thit Kho Paste Chilli Garlic Paste Just add fresh ingredients, Picked by you Simple & speedy ready in 20 minutes

    Vietnamese Beef Stock: Beef Stock, Salt, Onion Juice, Soy Sauce (Water, Soy Beans, Wheat, Salt), Dried Garlic, White Wine, Sugar, Ginger Puree, Sunflower Oil, Black Pepper., Thit Kho Paste: Sunflower Oil, Sugar, Water, Salt, Thai Fish Sauce (Anchovy Extract, Salt, Sugar), Garlic Puree, Concentrated Onion Juice, Coconut Milk Powder (Coconut Milk Powder, Tapioca Maltodextrin, Sodium Caseinate (Milk)), Onion Powder, Yeast Extract, Caramelised Sugar Syrup, Flavouring, Chilli Flakes, Ground Galangal, Spring Onions, Coriander Leaf, Black Pepper, Chilli Garlic Sauce: Sugar, Glucose Syrup, Fructose, White Wine Vinegar (Sulphites), Water, Dried Garlic, Lime Juice, Soy Sauce (Water, Soy Beans, Wheat, Salt), Cornflour, Salt, Chilli Flakes, Cayenne, Paprika Extract
    For allergens, including Cereals containing Gluten, see ingredients in bold

    Typical valuesper 100g
    Energy1235kJ
    Energy294kcal
    Fat11.6g
    Of which Saturates1.7g
    Carbohydrate33.7g
    Of which Sugars29.3g
    Fibre1.3g
    Protein13.7g
    Salt8.7g

    Preparation and Usage

    Shopping List (serves 2*) 140g Jasmine Rice 350g Pork Tenderloin Fillet cut into cubes 3 Shallots finely chopped 2 tbsp Brown Sugar 5 Spring Onions finely sliced Optional 150g Mangetout sliced 1 Lime From your Cupboard Vegetable Oil *For 3-4 servings just add more fresh ingredients. 1. Cook the Rice Pour 300ml boiling water into a lidded pot, then stir in the Vietnamese Beef Stock and add the rice. Cover and simmer over low heat for 10-12 mins, then keep aside. 2. Fry the Pork Heat a little oil in a frying pan over medium-high heat and fry the pork for 2-3 mins, or until golden and just cooked through. Remove and set aside. Fry the mangetout (if using) in the same pan for 2 mins, then remove and put with the pork. 3. Make the Sauce Add a little more oil and fry the shallots for 3 mins over medium-low heat. Sprinkle in the sugar and leave it to gently melt for 2 mins. It should start to bubble. Add the Thit Kho Paste with 50ml of water to the pan and cook for 2 mins over medium heat to help thicken the sauce. Return the pork and veg to the pan and cook for 1 more minute to glaze the pork in the sauce. Serve! Stir the Chilli Garlic Sauce and spring onions into the pan, then serve the pork over rice with a squeeze of lime (if using). Enjoy

    Origin Information

    • United Kingdom
    • Produced in the UK

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