Photo: Eaters Collective
Estimated Nutrition (whole recipe, rough)
949
Calories
41g
Protein
47g
Fat
82g
Carbs
Counts 17 of 19 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 17 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Rice | 1 cup cooked (158g) white | 206 |
| Sesame | 1 tbsp (14g) | 120 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Carrot | 1 medium (61g) | 25 |
| Daikon Radish | 1/2 cup (58g) | 12 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Clove | 1 tsp ground (2g) | 7 |
| Lemongrass | 1 tbsp (6g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Peppermint | not in our table | 0 |
| Sauce | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 garlic clove, crushed
- 1/2 tsp. salt
- 1/4 cup rice wine vinegar
- 1 Tbs. sugar
- 1/3 cup julienned peeled carrot
- 1/4 cup julienned peeled daikon radish
- 1 lemongrass stalk, chopped (optional)
- 2 shallots, chopped
- 1 small jalapeño, chopped
- 2 Tbs. sugar
- 1 1/2 Tbs. fish sauce
- 2 Tbs. rice wine vinegar
- 3 Tbs. sesame oil
- 3 Tbs. canola oil
- 12 oz. pork tenderloin, cut into strips 1/8
- inch wide
- 1 soft baguette
- 2 Tbs. mayonnaise
- 1 Tbs. thinly sliced jalapeño rings (optional)
- 3 Tbs. thinly sliced fresh mint
- 2/3 cup loosely packed fresh cilantro leaves
- 3 Tbs. Vietnamese dipping sauce (see related
- recipe at right) (optional)
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes