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 dinner-time hit. Serve with pickled onion for an extra punch of flavour.
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 Gluten, Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )
½ unit
onion
1 unit
carrot
1 unit
cucumber
1 packet
Asian Greens
½ unit
Fresh Chilli
1 packet
pork mince
1 sachet
oyster sauce
(Contains Mollusc; )
¾ packet
fine breadcrumbs
(Contains Gluten; May be present Peanut, Sesame, Milk, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )
1 bunch
mint
1 packet
sweet chilli sauce
1 packet
Crispy Shallots
Not included in your delivery
olive oil
20 g
butter
(Contains Milk; )
1.25 cup
water (for the rice)
¼ tsp
salt
¼ cup
rice wine vinegar
¼ cup
water (for the pickle)
1 unit
egg
(Contains Egg; )
1 tbs
soy sauce
(Contains Gluten, Soy; )
Nutrition Values
Utensils
Instructions
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.
