Vietnamese Pork Chop & Spicy Vermicelli Salad

with Apricot Star Anise Glaze

Moderate | 30 min

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Contains: Fish, Peanuts, Soy, and Sulphites.

May Contain: Egg, Gluten, Milk, Mustard, Sesame, Shellfish, and Tree Nuts.

What We'll Send

Roasted Diced Peanuts
Bird's Eye Chili
Grape Tomatoes
Persian Cucumber
Thai Basil
Carrot Julienne
Vermicelli Rice Noodles
GF Soy Sauce
Fish Sauce
Pork Chop
Apricot Sauce
Mirin, Rice Vinegar, Apricot Jam
Spice Blend
Cinnamon, Onion Powder, Ground Star Anise, Coarse Black Pepper
Allergen Notice: We cannot guarantee the complete absence of food allergens. Our meals are prepared in a facility that contains allergens including tree nuts, peanuts, fish, shellfish, milk, soy, eggs, wheat, barley, rye, oats, triticale, mustard, sesame, and sulphites. Though best practices are used when preparing the meal kits, inadvertent cross-contamination may occur.
Our just-in-time sourcing system may occasionally require us to substitute an ingredient in recipes. Always check the recipe card(s) in your delivery to confirm allergen information.

Nutritional Info Per Serving
Calories 970
Fat 39g
Protein 42g
Carbohydrates 121g

Cooking Directions


Tip: In Step 5, use clean hands to tear noodles into shorter pieces to better combine with the vegetables in the salad.


Prepare Ingredients
- Wash cucumber, Thai basil, tomatoes and bird's eye chili.
- Trim ends from cucumber, cut in half lengthwise and slice into 1/8 inch thick semi-circles.
- Pick and chop Thai basil leaves.
- Cut tomatoes in half.
- Cut lime in half.
- Cut bird's eye chili in half, remove stem and seeds and finely chop.
- Wash hands with hot soapy water.


Cook Vermicelli
- Bring 2 ½ litres salted water to a boil in a large pot.
- Add vermicelli rice noodles and cook for 2–3 minutes or until al dente.
- Drain in a fine mesh sieve.
- Rinse well with cold water until noodles are chilled and water runs clear.


Prepare Apricot Glaze
- In a small bowl, whisk together apricot sauce, spice blend, and 2 tbsp. water.
- Season to taste with salt.


Cook Pork
- Drain and pat dry pork chops with paper towel.
- Season both sides well with salt and pepper.
- Heat 1 tbsp. oil in a large skillet over medium-high heat.
- Once hot, add pork chops and cook for 3–4 minutes per side.
- Pour apricot glaze into skillet and reduce heat to low and cook for 2–3 minutes.
- Cook until pork reaches an internal temperature of 165°F and glaze is sticky and thick.


Prepare Salad
- In pot from Step 2, combine fish sauce, soy sauce, garlic and the following to taste: lime juice and bird's eye chili.
- Season to taste with salt and pepper.
- Whisk well to combine.
- Use clean hands to rip noodles into shorter pieces and toss with sauce.
- Add carrot, tomatoes, cucumber, peanuts and Thai basil to pot and toss to coat.


- Divide salad onto serving plates.
- Divide pork onto serving plates and top with apricot glaze.
- Enjoy!

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