topBanner
Pork Bun Cha Rice Bowl for Dinner

Pork Bun Cha Rice Bowl for Dinner

with a Pork Banh Mi Wrap for Lunch

Dinner to lunch
Read more

Cook once, with a twist for lunch. Cook an amazing dinner as usual, then put a new twist on the recipe to create something different for lunch the next day! Serve up pork bun cha (Vietnamese meatballs) with pickled onion and veggies for dinner, then serve the leftover meatballs with coconut mayo and crunchy veggies in a wrap, banh mi-style, for lunch. Extra delicious!

The Nutritional Values table below is only for the dinner portion. The Nutritional Values for the lunch portion are as follows: 3610kJ Energy, 50.3g Fat, 7.0g Saturated Fat, 65.0g Carbohydrate, 15.1g Sugars, 35.2g Protein, 945mg Sodium.

Allergens:MilkSoyGlutenEggs

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

Total Time45 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

4 clove

garlic

1 packet

jasmine rice

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

½ unit

red onion

1 bunch

mint

1 bunch

spring onion

½ head

broccoli

1 bunch

Asian greens

½ unit

long green chilli

1 packet

pork mince

1 sachet

hoisin sauce

(ContainsSoy)

2 packet

fine breadcrumbs

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

1 packet

sweet chilli sauce

1 unit

carrot

1 unit

cucumber

4 unit

classic wraps

(ContainsGluten)

1 head

cos lettuce

2 packet

coconut sweet chilli mayonnaise

(ContainsEggs)

Not included in your delivery

tbs

olive oil

20 g

butter

(ContainsMilk)

1.25 cup

water (for the rice)

¼ cup

rice wine vinegar

¼ cup

water (for the pickle)

1 unit

egg

(ContainsEggs)
Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)3550 kJ
Fat23.2 g
of which saturates10.4 g
Carbohydrate111 g
of which sugars35.4 g
Dietary Fibre0 g
Protein46 g
Cholesterol0 mg
Sodium1220 mg
Utensils
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Lid
Medium Pan
Instructionsarrow up iconarrow up icon
download icondownload icon
1

Finely chop the garlic (or use a garlic press). In a medium saucepan, melt the butter and a dash of olive oil over a medium heat. Add 1/2 the garlic and cook until fragrant, 1-2 minutes. Add the water (for the rice) and bring to the boil. Add the jasmine rice, stir, cover with a lid and reduce the heat to low. Cook for 12 minutes, then remove the pan from the heat and keep covered until the rice is tender and all the water is absorbed, 10-15 minutes.

TIP: The rice will finish cooking in its own steam so don't peek!

2

While the rice is cooking, thinly slice the red onion (see ingredients list). In a small bowl, combine the rice wine vinegar, water (for the pickle) and a good pinch of sugar and salt. Add the onion to the pickling liquid and stir to coat. Set aside until serving. Pick the mint leaves and roughly chop. Thinly slice the spring onion. Cut the broccoli (see ingredients list) into small florets, then roughly chop the stalk. Roughly chop the Asian greens. Thinly slice the long green chilli (see ingredients list), if using.

3

In a large bowl, combine the pork mince, hoisin sauce (see ingredients list), spring onion, fine breadcrumbs, 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 the remaining mixture. You should get 4-5 meatballs per person. In a large frying pan, heat a drizzle of olive oil over a medium heat. Add the meatballs and cook, turning, until browned and cooked through, 8-10 minutes. Transfer to a plate, cover with foil to keep warm. Set aside.

4

Return the frying pan to a medium-high heat with a drizzle of olive oil if needed. Add the broccoli and cook, tossing, until just tender, 4-5 minutes. Add the Asian greens and cook, tossing, until wilted, 1-2 minutes.

5

Set aside a portion of the pork meatballs for lunch and cut them in half. Drain the pickled onion. Divide the garlic rice between bowls. Top with the veggies, pork meatballs and 1/2 the pickled onion. Drizzle with the sweet chilli sauce and garnish with the chilli (if using) and 1/2 the mint.

6

When you're ready to pack your lunch, divide the reserved meatballs between two microwavable containers. Thinly slice the carrot (unpeeled) into matchsticks (or grate if you prefer). Thinly slice the cucumber into half-moons. Shred the cos lettuce. Divide 4 classic wraps, the carrot, cucumber, cos lettuce, the remaining mint, remaining pickled onion, and the coconut sweet chilli mayonnaise between two lunch packages. Refrigerate. At lunchtime, microwave the meatballs in 30 second bursts until heated through. Spread the mayonnaise over the wraps, top with the veggies, mint, pickled onion and meatballs. Roll up and enjoy!