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!
The quantities provided above are averages only.
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
(May be present: Wheat, Gluten, Soy. )
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
(Contains Gluten, Soy, Wheat;)
1 packet
fine breadcrumbs
(Contains Gluten, Wheat; May be present: Soy. )
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
(May be present: Soy. )
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!