Vietnamese Crispy Pork and Fried Rice Bowls (0.5 syns)

These Vietnamese crispy pork and fried rice bowls transform humble pork mince into a spicy, crispy, savoury treat for the tastebuds.

Vietnamese crispy pork and fried rice bowls.

The secret of this recipe is to bake the pork until it is deliciously crispy and caramelised before dousing it with a flavour filled punch that balances aromatics, heat, sweetness, sourness, and fish-sauciness. It is layered with cool crisp lettuce and herbs and deliciously savoury fried rice before topping the whole lot with strips of egg ommlette and a tiny sprinkling of sesame seeds. Garnished with a sprig of fresh mint and a wedge of lime to squeeze over this rice bowl delivers flavour after flavour after flavour!

The Vietnamese style fried rice contains peas and carrots to up the vegetable content and uses the uniquely intense flavour of fish sauce to impart that Vietnamese twist.  Make your pork as hot or mild as you like by adjusting the quantity of chilli to suit your own particular taste.

Vietnamese Crispy Pork and Fried Rice Bowls (0.5 syns)
 
Prep time
Cook time
Total time
 
Vietnamese Crispy Pork and Fried Rice Bowls (Syn free) Author: Slim 'n' Tasty Cool crisp lettuce and fresh herbs topped with a savoury fried rice, crispy flavourful pork mince and slivers of freshly cooked omelette.
Author:
Serves: 2
Ingredients
Base Layer
  • Crisp lettuce leaves (I used cos lettuce but any crisp leaved lettuce will be fine or use chopped iceberg)
  • A small bunch fresh mint
  • A small bunch of basil
  • A small bunch fresh coriander
  • A small bunch fresh chives
Omelette
  • Low calorie oil spray
  • 1 egg beaten
Crispy Pork
  • 300g low fat pork mince
  • ½ onion finely sliced
  • 1 clove garlic finely chopped
  • 1 teaspoon dried red chilli flakes
  • 1 teaspoon lemongrass paste
  • 1 teaspoon garlic granules
  • 2 teaspoons light soy sauce
  • 2 tablespoons fish sauce
  • 2 tablespoons rice vinegar
  • Juice of one lime
  • 1 teaspoon brown sugar
Fried Rice
  • Low calorie oil spray
  • 2 cups cooked long grain rice
  • 1 carrot peeled and cut into julienne strips
  • ½ cup frozen peas
  • 4 spring onions sliced
  • Fish Sauce
Garnish
  • 2 wedges lime
  • 2 sprigs of fresh mint
  • 1 teaspoon sesame seeds (optional)
Instructions
Base Layer
  1. Wash and dry the lettuce and arrange in the base of 2 bowls.
  2. Roughly chop the mint, basil, coriander and chives and sprinkle over the lettuce.
Omelette
  1. Make this while the pork is cooking.
  2. Spray a small frying pan with low calorie oil spray.
  3. Pour in the beaten egg and tilt the pan to cover the whole base.
  4. Cook until set then flip over and cook a further 30 seconds.
  5. Remove from the pan onto a board.
  6. Roll up the omelette and slice into thin strips.
  7. Put aside.
Crispy Mince
  1. In a roasting tin stir together the mince, sliced onion, chopped garlic and chilli flakes.
  2. Using a fork break up and spread out the mince.
  3. Place in a hot oven for 20 minutes, remove it every 5 minutes and stir the mince so that it browns and crisps evenly.
  4. Meanwhile mix together the lemongrass, garlic granules, soy sauce, fish sauce, rice vinegar, lime juice and brown sugar.
  5. Once the pork mince is nicely browned and crisped, remove from the oven and pour over the fish sauce mixture you put together in the last step.
  6. Stir well to coat all the pork and put back in the oven for a further 5 minutes.
Fried Rice
  1. Once the pork is returned to the oven, heat a large frying pan or wok and spray with low calorie oil spray.
  2. Add the carrots and peas and stir fry 2-3 minutes.
  3. Add the cooked rice and chopped spring onions and continue to stir fry for a further 2 minutes.
  4. Sprinkle with fish sauce and toss well to combine.
Build the bowls.
  1. Divide the fried rice between the 2 bowls placing it on top of the lettuce.
  2. Top with the minced pork.
  3. Garnish with the omelette strips, lime wedges and sprigs of mint.
  4. If using sprinkle with sesame seeds.
Notes
The ½ syn comes from the brown sugar at 1 syn per teaspoon. The lemongrass paste is ½ syn per tablespoon, as the whole recipe only contains 1 teaspoon I have not syned this. Sesame seeds are ½ syn per teaspoon - as this was divided between two I didn't syn it.

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