Prep time 20 min
Cook time 15 min
Serves 6
Nutritional information per serving
Weight 6 g
Calories 307 cal
Total Fat 8.3 g
Saturated Fat 2.9 g
Carbs 35.6 g
Sugars 8.8 g
Sodium 1116 mg
Fibre 3.4 g
Protein 22.2 g


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  1. cook rice according to packet directions. drain.
  2. meanwhile, heat a non stick frying pan over medium heat. add pork and stock; cook for 10 minutes or until pork is tender. remove from heat. transfer to a medium bowl with rice, water chestnuts, coriander, mint, onions, carrot and cucumber; mix to combine.
  3. whisk together fish sauce, lime juice and brown sugar; pour over pork mixture. cover and refrigerate for 1 hour or until chilled. fold through bean sprouts and serve in lettuce leaves.

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