HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconPork Bun Cha Rice Bowl
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 more-ish pork meatballs and crisp snow peas, carrot and Asian greens, and you’ve got a dinner-time hit. Serve with pickled onion for an extra punch of flavour.


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Preparation Time30 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

4 clove


1 packet

jasmine rice

½ unit

red onion

1 bunch

spring onions

1 bunch


1 unit


1 bag

snow peas

1 bunch

Asian greens

1 unit

long red chilli

1 packet

pork mince

1 sachet

hoisin sauce

(ContainsSesame, Soy)

1 packet

fine breadcrumbs


1 tub

sweet chilli sauce

Not included in your delivery

olive oil

20 g



1.25 cup


¼ tsp


¼ cup

rice wine vinegar

1 unit



1 tbs

soy sauce

(ContainsSoy, Gluten)
Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)3330 kJ
Fat21.4 g
of which saturates9.8 g
Carbohydrate105 g
of which sugars25.9 g
Dietary Fibre0 g
Protein41.4 g
Cholesterol0 mg
Sodium2480 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Medium Pan
Instructionsarrow up iconarrow up icon
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Finely chop the garlic (or use a garlic press). In a medium saucepan, melt the butter with a dash of olive oil over a medium heat. Add 1/2 the garlic and cook until fragrant, 1-2 minutes. Add the jasmine rice, water and the salt, stir, and 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 list). In a small bowl, combine the rice wine vinegar and a good pinch of sugar and salt. Add enough water to cover the onion completely and stir to coat. Set aside until serving time. Thinly slice the spring onion. Pick the mint leaves and roughly chop. Cut the carrot (unpeeled) into thin matchsticks (or grate if you prefer). Trim the snow peas and cut in half. Roughly chop the Asian greens. Thinly slice the long red chilli (if using).


In a large bowl, combine the pork mince, hoisin sauce, spring onion, fine breadcrumbs, egg and remaining garlic. Using damp hands, take a spoonful of mixture and shape into a small meatball. Transfer to a plate and repeat with the remaining mixture. You should get around 6-7 meatballs per person.


In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the meatballs and cook, tossing occasionally, until browned and cooked through, 8-10 minutes. Transfer to a plate, cover with foil to keep warm and set aside.

TIP: Reduce the heat to medium if the meatballs are browning too quickly.


Return the frying pan to a medium-high heat with a drizzle of olive oil if needed. Add the carrot and snow peas and cook, tossing, until just tender, 2-3 minutes. Add the Asian greens and soy sauce and cook, tossing, until wilted, 1-2 minutes.


Drain the pickled onion. Divide the garlic rice between bowls. Top with the veggies, pork meatballs and pickled onion. Drizzle with the sweet chilli sauce and garnish with the mint and chilli (if using).