Vietnamese Pork Bun Cha & Popcorn Tofu
with Rice, Lettuce Cups & Sriracha Aioli
Vietnam is calling with these this pork bun cha delights. Translating to Vietnamese-style meatballs, you'll be tasting all of the transatlantic flavours in the popcorn tofu, lettuce cups, rice and sriracha aioli!
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
1 packet
white rice
2
Red Radish
1
cucumber
½ head
baby cos lettuce
1 sprig
spring onion
½ packet
firm tofu
(Contains Soy; May be present: Gluten, Peanut, Sesame, Wheat. )
1 sachet
sweet soy seasoning
(Contains Gluten, Sesame, Soy, Wheat;)
1 packet
pork mince
1 sachet
Asian BBQ Seasoning
1 packet
fine breadcrumbs
(Contains Gluten, Wheat;)
1 sachet
cornflour
(May be present: Gluten, Milk, Peanut, Sesame, Soy, Wheat, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut. )
1 packet
Ginger Lemongrass Paste
1 packet
sweet chilli sauce
1 packet
sriracha
1 packet
garlic aioli
(Contains Egg;)
1 packet
mint
Not included in your delivery
olive oil
1.25 cup
water (for the rice)
¼ cup
vinegar (white wine or rice wine)
1
egg
(Contains Egg;)
¼ cup
water (for the glaze)
Nutritional Values
Utensils
Instructions
• Add the water (for the rice) to a medium saucepan and bring to boil. • Rinse and drain white rice. • Add white rice, stir, cover with a lid and reduce heat to low. • Cook for 10 minutes, then remove pan from heat and keep covered until rice is tender and all the water is absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
• Meanwhile, thinly slice red radish and cucumber into rounds. • In a medium bowl, combine the vinegar and a good pinch of sugar and salt. • Add radish and cucumber to pickling liquid. Add enough water to just cover veggies. Set aside.
TIP: Slicing the veggies very thinly helps it pickle faster!
• Trim ends of baby cos lettuce and separate leaves. Thinly slice spring onion. Cut firm tofu (see ingredients) into 1cm pieces. • In a second medium bowl, combine sweet soy seasoning, a pinch of pepper and a drizzle of olive oil. Add tofu, tossing to coat. • In a large bowl, combine pork mince, Asian BBQ seasoning, the egg and fine breadcrumbs. • Using damp hands, roll heaped spoonfuls of pork mixture into small meatballs (4-5 per person). Transfer to a plate.
• To bowl with tofu, add cornflour, tossing to coat. • In a large frying pan, heat a generous drizzle of olive oil over medium-high heat. When the oil is hot, shake off excess flour and cook tofu, turning occasionally, until golden, 5-7 minutes. Transfer to a paper-towel lined plate.
• Wipe out frying pan and return to medium-high heat with a drizzle of olive oil. Add meatballs, turning, until browned and cooked through, 8-10 minutes (cook in batches if your pan is getting crowded). • Remove pan from heat and add ginger lemongrass paste, sweet chilli sauce and the water (for the glaze), tossing to coat.
• Drain pickled veggies. • In a small bowl, combine sriracha and garlic aioli. • Bring everything to the table. Serve Vietnamese pork bun cha with rice, popcorn tofu, lettuce cups, pickled veggies and sriracha aioli. • Tear mint over tofu and top meatballs with spring onion to serve. Enjoy!