Beef Bun Cha Rice Bowl
with Soy Veggies & Pickled Cucumber
- Milk
- Gluten(Wheat)
- Gluten
- Soy
- Molluscs
- May contain traces of allergens
Discover classic Vietnamese flavours with a whole new twist! Take tasty garlic rice piled with saucy beef 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 recent weather conditions across New Zealand have impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!
Ingredients
4 clove
garlic
1 packet
jasmine rice
1 bunch(es)
Asian Greens
1
carrot
1
cucumber
1 packet
beef mince
1 packet
fine breadcrumbs
(Contains: Gluten(Wheat))
1 bag
mint
½
Fresh Chilli
1 packet
sweet chilli sauce
1 packet
oyster sauce
(Contains: Molluscs)
Not included in your delivery
1
olive oil
20 g
butter
(Contains: Milk)
1.25 cup
water
1 tbs
soy sauce
(Contains: Gluten, Soy)
¼ cup
vinegar (white wine or rice wine)
Nutrition
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!
• While the rice is cooking, thinly slice cucumber into rounds. Thinly slice carrot into sticks. Roughly chop Asian Greens. • In a medium bowl, combine the vinegar and a good pinch of sugar and salt. Add cucumber to pickling liquid with just enough water to cover cucumber. Set aside.
TIP: Slicing the cucumber very thinly helps it pickle faster!
• In a large bowl, combine beef mince, oyster sauce, fine breadcrumbs and remaining garlic. • Using damp hands, roll heaped spoonfuls of beef mixture into small meatballs (4-5 per person). Transfer to a plate. Little cooks: Join the fun by helping combine the ingredients and shaping the mixture into meatballs!
• 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. • Remove pan from heat and add sweet chilli sauce, turning meatballs to coat. TIP: Reduce the heat if your meatballs are browning too quickly.
• Wipe out and 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.
• Thinly slice fresh chilli (if using). Drain pickled cucumber. • Divide garlic rice between bowls. Top with soy veggies, beef meatballs and pickled cucumber. • Tear over mint and garnish with chilli to serve. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Customers loved this dish, with one calling it "the best ever HelloFresh dish" and others noting its kid-friendly taste.
- Ease of prep: Meatballs can be time-consuming to prepare and require slow, careful cooking for best results.
- Suggestions: Consider making extra meatballs, as some found the portion size insufficient for a family meal.
