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30 MIN


Serving amount:
  • Pork mince
  • 1 fish sauce sachet
  • 1 light soy sachet
  • 1 rice wine vinegar sachet
  • 1 jasmine rice sachet
  • 1 peanut & shallot mix sachet
  • 1 lemongrass & shallot tub
  • 1 broccolini bunch
  • 1 carrot
  • 1 lime
  • 1 garlic clove
  • 1 long red chilli
  • 1 spring onion bunch

Pantry staples: White sugar, cooking oil

Allergens: Onion, garlic, fish, wheat, soy, nuts (peanut)

Specialised equipment: Char grill pan (optional)

CHef's note: Traditionally, this dish uses imperfect rice grains that have been broken during harvest. You can purchase broken rice but in this case we have provided you with jasmine rice and shown an optional step of breaking the rice.

* Spring onion and garlic are to be split across various other dishes so please read each recipe carefully.


1. “Break” the rice (optional)

Wash the rice 3 times to remove the starch. Strain through a sieve and leave draining for 30 minutes. Using your hands, crumble the rice into smaller pieces, the grains should easily break.

2. Prepare the ingredients 

Preheat a char grill pan to medium. Wash the vegetables. Remove the tougher ends of the broccolini and cut into 5cm pieces. Thinly slice the chilli. Cut 1 spring onion* per person into 5cm pieces. Crush or grate 1 garlic* clove. Cut the carrot into matchsticks. Cut the lime into wedges. 

3. Make the nouc cham

Combine the garlic, fish sauce, rice vinegar, 1 tablespoon per person of sugar and 2 tablespoons per person of water in a bowl. Stir well to dissolve the sugar. Add a little fresh chilli to taste.

4. Pickle the carrot

Place the carrot in a bowl with some of the nouc cham.

5. Cook the rice and broccolini

Bring a saucepan of water to the boil. Boil the broccolini for 3 minutes, remove and place in cold water. Place the broken rice in the boiling water and cook for 5 minutes (8 minutes if not broken) or until cooked through. Stir halfway through to stop the rice from sticking. When cooked strain through a sieve.

6. Cook the meatballs and spring onion

Meanwhile, combine the pork with 1 teaspoon per person of lemongrass and turmeric paste and 2 teaspoons per person of the nouc cham. Roll into tablespoon sized balls. Place the meatballs onto the preheated char grill pan (or frying pan) and cook for 10 minutes or until cooked through. Add the spring onion and cook for 1 minute or until charred. 

7. Make the broccolini salad

Combine the broccolini with a little soy, a squeeze of lime and the remaining chilli. Top with some of the peanut and shallot mix.

8. To serve

Use a bowl to mould a serving of rice and place onto the serving plate. Serve with the meatballs, charred spring onion, broccolini salad, pickled carrot and the remaining nouc cham. Sprinkle with the remaining peanut and shallot mix and any remaining lime wedges.