Low-Cal Spicy Vietnamese Pork Rice Bowls

Fill a medium saucepan three-quarters full with water and bring to the boil. Add the rice and cook for 25-27 mins until tender. Drain.

Meanwhile, shred the carrot using a julienne peeler or coarsely grate with a box grater. Cut the cucumber into small batons. Combine 3 tsp white vinegar and 1 tsp honey in a large bowl. Add the cucumber and carrot and toss to coat. Set aside to pickle, tossing occasionally, until needed.

Heat 1 tsp vegetable oil in a medium frypan over medium-high heat. Cook the pork for 4-5 mins each side until browned and cooked through (see Kitchen 101). Add the pho seasoning and 2 tbs water and cook, turning the pork, for a further 30 secs or until coated. Remove from the pan and rest for 4 mins.

While the pork is resting, combine the sambal oelek, 1 tsp white vinegar, 1 tsp soy sauce, 1 tsp vegetable oil, 1 tsp honey and 1 tbs water in a bowl.

Slice the pork. Divide the rice, pickled veg and pork among bowls. Drizzle over the sambal dressing and any pan juices. Enjoy!

The pork steaks will be cooked to blush pink, which is desired to ensure the meat is tender and juicy.