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, Peanuts, Tree Nuts, Sesame, Milk, Soy)


red onion





1 packet

pork mince

1 packet

char siu paste

(ContainsSoyMay be presentGluten, Tree Nuts, Sesame, Milk, Egg, Fish)

1 packet

fine breadcrumbs

(ContainsGlutenMay be presentPeanuts, Tree Nuts, Sesame, Milk, Soy)

1 bag



long green chilli

2 packet

sweet chilli sauce

1 head

Asian greens

Not included in your delivery

olive oil

20 g



1.25 cup


¼ cup

rice wine vinegar

1 tbs

soy sauce

(ContainsSoy, Gluten)
Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3628 kJ
Fat27.7 g
of which saturates11.5 g
Carbohydrate116.7 g
of which sugars35.6 g
Protein35.7 g
Sodium1787 mg
Utensilsarrow down iconarrow down icon
Medium Pan
Large Non-Stick 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. Cook 1/2 the garlic until fragrant, 1-2 minutes. Add the jasmine rice, water and a pinch of 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 and a good pinch of sugar and salt. Scrunch the onion in your hands, then add to the pickling liquid with just enough water to cover the onion. Stir to coat and set aside. Cut the carrot into thin sticks (or grate if you prefer). Thinly slice the cucumber into rounds. Roughly chop the Asian greens.


In a large bowl, combine the pork mince, char siu paste, fine breadcrumbs and remaining garlic. Using damp hands, roll heaped spoonfuls of the 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 a medium-high heat. Cook the 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 a medium-high heat with a drizzle of olive oil if needed. Cook the carrot until just tender, 2-3 minutes. Add the Asian greens and soy sauce and cook, tossing, until wilted, 1-2 minutes.


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