Vietnam and Mexico share a tradition of cheap and tasty foods eaten on the street. Both use plenty of fresh herbs, zingy citrus flavours and powerful spices which make them the perfect cuisines to fuse together to make these delicious tacos! Here we’ve got a sticky caramel pork flavoured with star anise, ginger and cassia served with a Vietnamese chilli sauce (tuong ot xa) flavoured with smoky chipotle chilli, and a noodle salad on the side.
Adding a dessert blend? We'll email you the recipe once you've ordered!
Pork Spices: cassia, star anise, ginger Tuong Ot Xa Spices: mild chilli flakes, chilli, lemongrass, ginger, garlic, chipotle chilli, smoked paprika
600g pork belly strips
300g mixture of salad ingredients (eg tomatoes, cucumber, carrot, spring onions etc)
25g bunch of coriander or mint
Sour cream and/or guacamole to serve (optional)
150g dried vermicelli rice noodles or 3 portions of pre-cooked noodles
70ml fish sauce
1 tbsp vinegar (rice, white wine or cider vinegar is best)
2 tbsp tomato puree
Tortilla wraps or taco shells to serve
Large lidded pa
Mixing bowl x 2
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