Vietnamese Pork Bowls

Looking for a quick, healthy dinner that doesn't compromise on flavour? Our Vietnamese Pork Bowls are the perfect midweek meal — ready in just 20 minutes and loaded with fresh, spray-free produce from Spray Free Farmacy. With bright herbs, a zesty lime twist, and savoury pork mince, this recipe brings together everything we love about wholesome Southeast Asian cuisine in one nourishing bowl.

Whether you're cooking for the family or whipping up lunch meal-prep, these Vietnamese pork bowls tick all the boxes: gluten-free, dairy-free, and full of real food ingredients.

🌿 Why You'll Love This Recipe

• Fast & Easy: On the table in just 20 minutes
  
• Gluten & Dairy Free: Ideal for those with sensitivities
  
• Farm-Fresh Flavour: Uses seasonal, spray-free vegetables
  
• Customisable: Easily made low FODMAP by skipping garlic or using garlic-infused oil
  

🛒 Ingredients (Serves 4)

• 500g pork mince
  
• 30g garlic, finely chopped (or garlic-infused olive oil for low FODMAP)
  
• 30g ginger, minced
  
• 1 lemongrass stalk (white part only), finely chopped
  
• 1 lime
  
• 1 carrot, julienned
  
• 1 cucumber, thinly sliced
  
• 2 baby cos lettuces, shredded
  
• 2 green spring onions, finely sliced
  
• 1 long red chilli, finely diced
  
• ½ cup coriander leaves
  

Pantry staples (not included in recipe kit):

• Olive oil
  
• 2 cups cooked rice
  
• 2 tsp fish sauce
  
• 1 tbsp soy sauce / tamari
  
• 3 tsp brown / coconut sugar

🍽 How to Make Vietnamese Pork Bowls

1. Prepare rice according to packet instructions.
   
2. To a small bowl, add juice of ½ lime. Add julienned carrots and allow to sit.
   
3. To a large frying pan, heat olive oil. Add garlic, ginger, lemongrass and pork mince. Sauté for 2–3 minutes.
   
4. Add fish sauce, soy sauce and sugar and mix through. Sauté until mince is cooked through. Stir through half of the spring onions.
   
5. Squeeze over remaining half of the lime.
   
6. To serving bowls, add cooked rice, pork mince, cos lettuce, carrots and cucumber.
   
7. Add remaining spring onions, chilli and coriander.
8. Garnish with remaining spring onions, chilli, and fresh coriander.

💡 Tips & Substitutions

• Low FODMAP: Use garlic-infused olive oil and the green parts of the spring onion only.
  
• Vegetarian Option: Swap pork mince for plant-based mince or crumbled tofu.
  
• No Rice? Try with vermicelli noodles or cauliflower rice for a low-carb version

Order the Meal Kit Now!