Pork Bun Cha & Garlic Rice Bowl
with Rainbow Veggies & Crushed Peanuts
- Milk
- Gluten(Wheat)
- Eggs
- Molluscs
- Peanuts
- May contain traces of allergens
- Wheat
- Sesame
- Milk
- Soy
- Almond
- Traces of Brazil Nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pecan
- Traces of Pistachio
- Traces of Pine Nut
- Traces of Walnut
We’re taking this Vietnamese classic dish off the streets of Hanoi and putting our own twist on it. Serve up these sweet chilli and oyster sauce glazed pork meatballs with a mixture of rainbow veggies. The twist is swapping out the noodles for a fluffy rice.
Ingredients
3 clove
garlic
1 unit(s)
jasmine rice
½
Brown Onion
1 packet
pork mince
1 sachet
Zesty Chilli Salt
1 packet
fine breadcrumbs
(Contains: Gluten(Wheat))
1 bag
Asian Stir-Fry Mix
1 packet
oyster sauce
(Contains: Molluscs)
1 packet
sweet chilli sauce
1 bag
mint
1 packet
Crushed Peanuts
(Contains: Peanuts May be present: Wheat, Sesame, Milk, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut)
Not included in your delivery
olive oil
20 g
butter
(Contains: Milk)
1.25 cup
water
¼ cup
vinegar (rice wine or white wine)
1
egg
(Contains: Eggs)
Nutrition
Utensils
Cooking Steps
• Finely chop garlic. • In a medium saucepan, heat the butter with a dash of olive oil over medium heat. Cook half the garlic until fragrant, 1-2 minutes. • Add the water and a generous pinch of salt to the pan and bring to the boil. • Add jasmine rice, stir, cover with a lid and reduce heat to low. 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!
• Thinly slice onion (see ingredients). • In a small bowl, combine the vinegar and a good pinch of sugar and salt. • Scrunch sliced onion in your hands, then add it to pickling liquid. Add just enough water to cover the onion. Stir and set aside.
• In a large bowl, combine pork mince, zesty chilli salt, fine breadcrumbs, the egg and remaining garlic. • Using damp hands, roll heaped spoonfuls of pork 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. 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 Asian stir-fry mix until just tender, 2-3 minutes. • Add oyster sauce and sweet chilli sauce, then toss to combine.
• Drain pickled onion. • Divide garlic rice between bowls. Top with rainbow veggies, pork meatballs and pickled onion. • Tear over mint and sprinkle with crushed peanuts to serve. Enjoy!
Little cooks: Add the finishing touch by sprinkling over the peanuts!
Customer reviews
Review summary
Updated on Aug 2026- Flavour: Reviewers had mixed views — some enjoyed the dish, while others found the combination of flavours not to their taste.
- Ease of prep: One reviewer noted the meal takes a little longer than most, but felt the result was worth the extra hands-on time.
- Suggestions: Ensure the meatballs are cooked through before adding the sauce, and reduce the heat if they are browning too quickly on the outside.
