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.
Always refer to the product label for the most accurate ingredient and allergen information.
long red chilli
hoisin sauce(ContainsSesame, Soy)
sweet chilli sauce
rice wine vinegar
soy sauce(ContainsSoy, Gluten)
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).