HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconPork Bun Cha Rice Bowl
Pork Bun Cha Rice Bowl

Pork Bun Cha Rice Bowl

with Rainbow Veggies & Sweet Chilli Sauce

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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 dinner-time hit. Serve with pickled onion for an extra punch of flavour.


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Total Time30 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

4 clove


1 packet

jasmine rice

(May be presentGluten, Milk, Peanuts, Sesame, Soy, Tree Nuts)

½ unit

red onion

1 unit


1 unit


1 packet

Asian greens

½ unit

long green chilli

1 packet

pork mince

1 sachet

oyster sauce


¾ packet

fine breadcrumbs

(ContainsGlutenMay be presentMilk, Peanuts, Sesame, Soy, Tree Nuts)

1 bunch


1 packet

sweet chilli sauce

1 packet

crispy shallots

Not included in your delivery

olive oil

20 g



1.25 cup

water (for the rice)

¼ tsp


¼ cup

rice wine vinegar

¼ cup

water (for the pickle)

1 unit



1 tbs

soy sauce

(ContainsGluten, Soy)
Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)3420 kJ
Fat25 g
of which saturates11.6 g
Carbohydrate104 g
of which sugars24.2 g
Dietary Fibre0 g
Protein40.1 g
Cholesterol0 mg
Sodium2400 mg
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Medium Pan
Instructionsarrow up iconarrow up icon
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Finely chop the garlic. In a medium saucepan, melt the butter with a dash of olive oil over a medium heat. Add 1/2 the garlic and cook until fragrant, 1-2 minutes. Add the jasmine rice, water (for the rice) and the salt, stir, then bring to the boil. Reduce the heat to low and cover with a lid. Cook for 12 minutes, then remove from the heat and keep covered until the rice is tender and the 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 the red onion (see ingredients). In a small bowl, combine the rice wine vinegar, water (for the pickle) and a good pinch of sugar and salt. Scrunch the onion in your hands, then add to the pickling liquid and stir to coat. Set aside until serving. Cut the carrot (unpeeled) into thin matchsticks (or grate if you prefer). Thinly slice the cucumber into rounds. Roughly chop the Asian greens.


In a large bowl, combine the pork mince, oyster sauce, fine breadcrumbs (see ingredients), egg and remaining garlic. Using damp hands, take a spoonful of pork mixture and shape into a small meatball. Transfer to a plate and repeat with remaining mixture. You should get 6-7 meatballs per person.


In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the meatballs, turning occasionally, until browned and cooked through, 8-10 minutes. Transfer to a plate.


Return the frying pan to a medium-high heat with a drizzle of olive oil if needed. Add the carrot and cook until just tender, 2-3 minutes. Add the Asian greens and soy sauce and cook, tossing, until wilted, 1-2 minutes.


Thinly slice the long green chilli (if using). Pick and thinly slice the mint leaves. Drain the pickled onion. Divide the garlic rice between bowls. Top with the soy veggies, cucumber, pork meatballs and the pickled onion. Drizzle with the sweet chilli sauce. Garnish with the mint, crispy shallots and chilli.