Pork Bun Cha Rice Bowl for Dinner
with Banh Mi Wraps for Lunch
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 Vietnamese pork meatballs with pickled onion and veggies for dinner, then serve the extra 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: 3710kJ Energy, 49.9g Fat, 7.1g Saturated Fat, 71.8g Carbohydrate, 15.9g Sugars, 36g Protein, 1100mg Sodium.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/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: Wheat, Gluten, Soy. )
½
red onion
1 bunch
spring onion
1 bag
Pea Pods
1 bag
mint
1 packet
hoisin sauce
(Contains Sesame, Soy;)
1 packet
Fine Breadcrumbs
(Contains Gluten, Wheat; May be present: Soy. )
1 packet
sweet chilli sauce
1
carrot
1
cucumber
6
mini flour tortillas
(Contains Gluten, Soy, Wheat; May be present: Milk, Soy. )
1 bag
mixed salad leaves
2 packet
coconut sweet chilli mayonnaise
(Contains Egg; May be present: Cashew, Almond, Walnut, Macadamia. )
1 bag
Asian greens
½
Long Chilli
1 packet
pork mince
Not included in your delivery
1
olive oil
20 g
butter
¼ cup
rice wine vinegar
1
egg
(Contains Egg;)
1.25 cup
water
Nutritional Values
Utensils
Instructions
• Finely chop garlic. • In a medium saucepan, melt the butter with a dash of olive oil over medium heat. Cook 1/2 the garlic until fragrant, 1-2 minutes. • Add the water 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!
• Meanwhile, thinly slice red onion (see ingredients). • In a small bowl, combine the rice wine vinegar and a good pinch of sugar and salt. Scrunch sliced onion in your hands, then add it to the pickling liquid. Add just enough water to cover onion and stir to coat. Set aside until serving. • Thinly slice spring onion. Trim pea pods and cut in half. Roughly chop Asian greens. Pick mint leaves, then roughly chop. Thinly slice long chilli (if using).
• In a large bowl, combine pork mince, hoisin sauce, spring onion, fine breadcrumbs, the egg and remaining garlic. Using damp hands, take heaped spoonfuls of mixture and shape into small meatballs (4-5 per person). Transfer to a plate. • In a large frying pan, heat a drizzle of olive oil over medium heat. Cook meatballs, turning, until browned and cooked through, 8-10 minutes (cook in batches if your pan is getting crowded). Transfer to a bowl and cover to keep warm. Set aside.
• Return frying pan to medium-high heat with a drizzle of olive oil. Cook pea pods, tossing, until just tender, 2-3 minutes. • Add Asian greens and cook, tossing, until wilted, 1-2 minutes.
• Set aside a portion of pork meatballs for lunch. Drain pickled onion. • Divide garlic rice between bowls. Top with veggies, remaining pork meatballs and 1/2 the pickled onion. • Drizzle with sweet chilli sauce. Garnish with chilli and 1/2 the mint to serve. Enjoy!
• When you're ready to pack your lunch, slice the reserved meatballs in half, then divide between two microwavable containers. Refrigerate. Cut carrot into thin sticks (or grate if you prefer). Thinly slice cucumber into half-moons. • Divide mini flour tortillas, carrot, cucumber, mixed salad leaves, remaining mint and pickled onion and the coconut sweet chilli mayonnaise packets between two lunch containers. Refrigerate. • At lunch, microwave meatballs in 30 seconds bursts until heated through. Spread mayo over tortillas, then top with veggies and meatballs. Roll up to serve. Enjoy!