Meal Kit

Vietnamese-Style Pork Fajitas

with slaw and Sriracha aioli

Prep & Cook Time: 15-20 min.

Difficulty Level: Intermediate

Spice Level: Medium

Cook Within: 5 days

Contains: Eggs, Wheat

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

Vietnamese fusion may be primarily "avec le francais" but a cuisine this delicious can't be limited to one. Instead, we're taking these fresh and vibrant flavors down to Mexico, where they sit in tortillas just like your classic fajitas. But instead of peppers and taco-seasoned steak, pho-flavored pork, marinated cucumber and slaw, and Sriracha aioli are your fantastic fajita flavors. "La fusion" is switching continents.

In Your Box (serves 2)

  • 10 oz. Sliced Pork
  • Info
    6 Small Flour Tortillas
  • 4 oz. Slaw Mix
  • 1 Persian Cucumber
  • Info
    1.26 oz. Mayonnaise
  • 1 oz. Pho Beef Broth Concentrate
  • 1 fl. oz. White Wine Vinegar
  • 2 tsp. Sriracha
  • ¼ oz. Cilantro
  • 1 tsp. Asian Garlic, Ginger & Chile Seasoning
Contains: Sulfites
Food intolerance information

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • 2 Mixing Bowls
  • 1 Large Non-Stick Pan

Before You Cook

Cooking Guidelines

To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:

  • Steak and Pork 145° F (rest cooked meat, 3 minutes) |
  • Seafood 145° F |
  • Chicken 165° F |
  • Ground Beef 160° F |
  • Ground Turkey 165° F |
  • Ground Pork 160° F

Customize It Instructions

  • If using 20 oz. sliced pork, follow same instructions as 10 oz. sliced pork, working in batches, if necessary.

  • If using shrimp, pat dry and season with seasoning blend. Follow same instructions as sliced pork in Step 3, cooking until shrimp reach minimum internal temperature, 2-3 minutes per side.

  • If using sliced flank steak, follow same instructions as sliced pork in Steps 1 and 3, stirring occasionally until steak reaches minimum internal temperature, 4-6 minutes. Rest, 3 minutes.

  1. 1

    Prepare the Ingredients

    Trim cucumber, halve lengthwise, then cut into 1/2” half-moons.

    Mince cilantro (no need to stem).

    Pat sliced pork dry. Coarsely chop, then separate pieces. Season all over with Asian garlic, ginger & chile seasoning.

  2. 2

    Make the Slaw

    Combine cucumber, slaw mix, white wine vinegar, and a pinch of salt in a mixing bowl. Set aside to marinate, at least 10 minutes.

    While slaw marinates, continue recipe.

  3. 3

    Cook the Pork

    Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil.

    Add sliced pork to hot pan. Stir occasionally until browned and pork reaches a minimum internal temperature of 145 degrees, 5-7 minutes.

    Add pho concentrate and 2 Tbsp. water. Stir until pork is coated.

    Remove from burner. Rest, 3 minutes.

  4. 4

    Make Sriracha Aioli and Heat Tortillas

    In another mixing bowl, combine mayonnaise and Sriracha. Set aside.

    Wrap tortillas in a damp paper towel and microwave until warm, 30-60 seconds.

    Alternatively, place a medium non-stick pan over medium-high heat. Add tortillas, one at a time, to hot, dry pan. Heat undisturbed, 30-45 seconds per side. Remove from pan.

  5. 5

    Finish the Dish

    Plate dish as pictured on front of card, filling tortillas with pork, slaw, Sriracha aioli (to taste), and cilantro. Bon appétit!

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