Vietnamese-Style Pork Bao Buns

Name: Vietnamese-Style Pork Bao Buns with Pickled Carrot, Cucumber & Sesame Dressing
Total time: 25 min
Yield: 2
Cuisine: Vietnamese
Ingredients: olive oil; 1 Cucumber; 1 Carrot; 1 packet Pork Mince; 1 sachet Asian BBQ Seasoning; 1 packet Fine Breadcrumbs; 6 Gua Bao Bun; 1 packet Sesame Dressing; 1 sachet Crispy Shallots; ⅓ cup vinegar (white wine or rice wine); 1 tsp soy sauce; 1 egg; 1 tbs honey

with Pickled Carrot, Cucumber & Sesame Dressing

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With Asian BBQ spiced pork rissoles, pickled veggies and the fluffiest bao buns, this Vietnamese fusion dish will not only take you on a flavour adventure, but also rival your favourite takeaway - it's just that good!

Allergens:

Gluten

•Soy

•Wheat

•Eggs

•Sesame

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.

Preparation Time25 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

Cucumber

Carrot

1 packet

Pork Mince

1 sachet

Asian BBQ Seasoning

(Contains: Gluten, Soy, Wheat;)

1 packet

Fine Breadcrumbs

(Contains: Gluten, Wheat; May be present: Soy.)

Gua Bao Bun

(Contains: Gluten, Wheat; May be present: Soy.)

1 packet

Sesame Dressing

(Contains: Gluten, Soy, Wheat, Eggs, Sesame; May be present: Milk.)

1 sachet

Crispy Shallots

Not included in your delivery

olive oil

⅓ cup

vinegar (white wine or rice wine)

1 tsp

soy sauce

(Contains: Gluten, Soy;)

egg

(Contains: Eggs;)

1 tbs

honey

Nutritional Values

Energy (kJ)3312 kJ

Calories792 kcal

Fat27.6 g

of which saturates8.6 g

Carbohydrate92.5 g

of which sugars30.5 g

Dietary Fibre3.6 g

Protein37.5 g

Sodium1568 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

Cooking Steps

• Thinly slice cucumber into rounds. • Grate carrot. • In a medium bowl, combine the vinegar, soy sauce and a good pinch of sugar and salt. • Add cucumber and carrot to pickling liquid. Add enough water to just cover the veggies. Set aside.

TIP: Slicing the cucumber very thinly helps it pickle faster!

• In a second medium bowl, combine pork mince, Asian BBQ seasoning, fine breadcrumbs and the egg. • Using damp hands, roll heaped spoonfuls of mixture into meatballs (3-4 per person), then flatten to make 2cm-thick rissoles. Transfer to a plate.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook rissoles, in batches, until browned and cooked through, 3-4 minutes each side.

TIP: For best results, drain oil before cooking the sauce.

• While rissoles are cooking, in a small bowl, combine the honey and a splash of pickling liquid. • Place gua bao buns on a plate with a small splash of water (just a small splash so they stay fluffy!). • Cover with cling wrap or a microwave-safe bowl. Microwave on high for 1 minute. Set aside for 1 minute.

• Remove pan from heat, then add the honey mixture, turning to coat.

• Halve pork rissoles. • Drain pickled carrot and cucumber, then stir in sesame dressing, until combined. • Uncover bao buns, then gently halve. • Fill with Vietnamese-style pork and pickled carrot and cucumber. • Sprinkle over crispy shallots to serve. Enjoy!