Vietnamese-Style Pork Bao Buns

Name: Vietnamese-Style Pork Bao Buns with Pickled Carrot, Cucumber & Sesame Dressing
Total time: 30 min
Yield: 2
Cuisine: Vietnamese
Ingredients: 1 sachet Crispy Shallots; 250 g Pork Mince; 1 packet Sesame Dressing; 1 packet Fine Breadcrumbs; 1 sachet Asian BBQ Seasoning; 6 Gua Bao Bun; 1 Cucumber; 1 Carrot

with Pickled Carrot, Cucumber & Sesame Dressing

Up to 180$ + Free Treats / Extras for Life

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:

Eggs

•Gluten

•Sesame

•Soy

•Wheat

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 Time30 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

1 sachet

Crispy Shallots

250 g

Pork Mince

1 packet

Sesame Dressing

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

1 packet

Fine Breadcrumbs

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

1 sachet

Asian BBQ Seasoning

(Contains: Gluten, Soy, Wheat;)

Gua Bao Bun

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

Cucumber

Carrot

Nutritional Values

Calories718 kcal

Energy (kJ)3010 kJ

Fat24.9 g

of which saturates7.9 g

Carbohydrate84.6 g

of which sugars23 g

Dietary Fibre3.6 g

Protein33.3 g

Sodium1210 mg

The average adult daily energy intake is 8700 kJ

Cooking Steps

• Thinly slice cucumber into rounds. Grate carrot. • In a medium bowl, combine the rice wine 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!

• Meanwhile, in a 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 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 honey mixture, turning to coat.

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