Vietnamese Mini Double Pork Sausages & Rice
Take your cooking skills to the next level!
Here to challenge your inner chefs, our new 'skill up' recipes will take you from zero to hero. Learn how to create sweet and savoury pork sausages with a honey glaze for a caramelised and moreish mouthful. Pair with a homemade, aromatic nuoc cham for a balanced and fragrant dipping sauce to really elevate your meal.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1 packet
Jasmine Rice
(May be present: Wheat, Gluten, Soy. )
1
Carrot
1
Cucumber
½
Lemon
2 packet
Pork Mince
1 packet
Fine Breadcrumbs
(Contains Gluten, Wheat; May be present: Soy. )
1 sachet
asian bbq seasoning
(Contains Gluten, Soy, Wheat;)
½
Long Chilli
1 clove
garlic
1 packet
fish sauce & rice vinegar mix
(Contains Fish;)
1 packet
mixed salad leaves
1 packet
sesame dressing
(Contains Egg, Gluten, Sesame, Soy, Wheat; May be present: Milk. )
1 packet
mint
Not included in your delivery
olive oil
1 cup
water (for the rice)
1
egg
(Contains Egg;)
½ tbs
honey
1 tsp
white sugar
2 tbs
hot water
Nutritional Values
Instructions
• Add the water (for the rice) to a medium saucepan and bring to the boil. • Add jasmine rice, stir, cover with a lid and reduce heat to low. • Cook for 10 minutes, then remove the pan from heat and keep covered until rice is tender and all the water is absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam, so don't peek!
• Meanwhile, using a vegetable peeler, peel carrot and cucumber into ribbons (stopping when you reach the seeds in the centre). • Slice lemon into wedges. • In a medium bowl, combine pork mince, the egg, fine breadcrumbs, Asian BBQ seasoning and a pinch of pepper. • Using damp hands, roll beef mixture into mini sausages about 6cm long and 3cm thick (3 per person).
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook pork sausages, gently turning regularly, until browned and cooked through, 10-12 minutes (cook in batches if your pan is getting crowded). • Remove pan from heat and add the honey, turning sausages to coat.
• While pork is cooking, crush long chilli (if using) and garlic with a pestle and mortar, until it resembles a fine paste. • Add fish sauce & rice vinegar mix, the white sugar, hot water and a generous squeeze of lemon juice. Stir until well combined.
TIP: Some like it hot, but if you don’t just hold back on the chilli. TIP: If you don't have a pestle and mortar, you can combine ingredients in a food processor.
• In another medium bowl, combine cucumber and carrot ribbons, mixed salad leaves and sesame dressing. Season to taste.
• Divide rice and cucumber salad between bowls. Top with Vietnamese mini pork sausages. Tear over mint. • Serve with homemade nuoc cham. Enjoy!