Vietnamese Sticky Pork Tacos with Noodle Salad

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!

15 minutes

1 hour 30 minutes

2/5

In stock
£3.25

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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)
  • 150g beansprouts
  • 25g bunch of coriander or mint
  • 2 limes
  • 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
  • 65g sugar
  • Tortilla wraps or taco shells to serve
  • Large lidded pa
  • Small saucepan
  • Mixing bowl x 2

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