Pork Bun Cha Rice Bowl
with Rainbow Veggies & Sweet Chilli Sauce
Discover classic Vietnamese flavours with a whole new twist! Take tasty garlic rice piled with saucy pork meatballs and cucumber, carrot and sautéed greens, and you’ve got a dinnertime hit. Serve with pickled onion for an extra punch of flavour.
The current labour shortages have impacted availability of ingredients across the entire food supply chain. As such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
4 clove
garlic
1 packet
jasmine rice
(May be present Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )
½
onion
1
carrot
1
cucumber
1 packet
pork mince
1 packet
oyster sauce
(Contains Mollusc; )
1 packet
fine breadcrumbs
(Contains Gluten; May be present Peanut, Sesame, Milk, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )
1 bag
herbs
½
Fresh Chilli
1 packet
sweet chilli sauce
1 bag
Asian Greens
Not included in your delivery
olive oil
20 g
butter
(Contains Milk; )
1.25 cup
water
¼ cup
rice wine vinegar
1 tbs
soy sauce
(Contains Gluten, Soy; )
Nutrition Values
Utensils
Cooking Steps
Finely chop garlic. In a medium saucepan, heat the butter with a dash of olive oil over medium heat. Cook 1/2 the garlic until fragrant, 1-2 minutes. Add jasmine rice, the water and a pinch of salt, stir, then bring to the boil. Reduce heat to low and cover with a lid. Cook for 12 minutes, then remove from heat and keep covered until rice is tender and water is absorbed, 10-15 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
Meanwhile, thinly slice red onion (see ingredients). In a small bowl, combine the rice wine vinegar and a good pinch of sugar and salt. Scrunch onion in your hands, then add to pickling liquid with just enough water to cover the onion. Stir to coat and set aside. Cut carrot into thin sticks (or grate if you prefer). Thinly slice cucumber into rounds. Roughly chop Asian greens.
In a large bowl, combine pork mince, oyster sauce, fine breadcrumbs and remaining garlic. Using damp hands, roll heaped spoonfuls of pork mixture into small meatballs. Transfer to a plate. You should get 5-6 meatballs per person.
In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook meatballs, turning occasionally, until browned and cooked through, 8-10 minutes. Transfer to a plate.
TIP: Reduce the heat if your meatballs are browning too quickly.
Return the frying pan to medium-high heat with a drizzle of olive oil (if needed). Cook carrot until just tender, 2-3 minutes. Add Asian greens and the soy sauce and cook, tossing, until wilted, 1-2 minutes.
Pick and thinly slice herb leaves. Thinly slice fresh chilli (if using). Drain pickled onion. Divide garlic rice between bowls. Top with soy veggies, cucumber, pork meatballs and pickled onion. Drizzle with sweet chilli sauce. Garnish with herbs and chilli to serve.