Pork Meatball Banh Mi

Sarah Todd
Sink your teeth into tender pork meatballs nestled within a crusty baguette, adorned with crisp pickled vegetables, fragrant fresh herbs, and a zesty sauce. A unique and flavourful fusion of Vietnamese flavours with a spicy twist! 
 
  

Servings: 4
Prep time: 45 minutes (including marinating time)
Cooking time: 25-30 minutes

Ingredients

For the meatballs:
500 grams pork mince
1/4 cup low sodium soy sauce
1 tablespoon fish sauce
2 tablespoons sugar, divided
2 finely minced garlic cloves
1/4 cup finely chopped onion
2 teaspoons salt
1/2 teaspoon pepper
1/2 cup panko bread crumbs
1 egg
2 tablespoons Hot Toddy Sriracha sauce (adjust to taste)

For the carrot cucumber salad:
1/2 cup julienned carrots
1/2 cup julienned cucumbers
1/4 cup distilled white vinegar
1/4 cup water or stock

For the sandwich:
French bread rolls

For the sriracha mayo:
1/2 cup mayo
2 tablespoons Hot Toddy Sriracha sauce (adjust to taste)

For the toppings:
1 finely sliced jalapeno
Thinly sliced onion
Fresh coriander

Instructions

  1. Prepare the meatballs by mixing all ingredients until well combined. Cover and refrigerate for 30 minutes.
  2. Make the carrot cucumber salad: Mix carrots, cucumbers, vinegar, remaining 1 tbsp. sugar, and 1 tsp. salt. Refrigerate until ready to serve.
  3. Shape the meatball mixture into 2.5 cm meatballs.
  4. Preheat an oven-safe skillet over medium-high heat. Add oil and cook meatballs for 2-3 minutes on each side until a crust forms.
  5. Add water or stock to deglaze the pan.
  6. Transfer to the oven and bake for 15-18 minutes until cooked through.
  7. Prepare Sriracha mayo by mixing mayo with 2 tablespoons of Hot Toddy Sriracha. Adjust to taste.
  8. Spread Sriracha mayo on French bread rolls and add about 3 meatballs per roll. Top with carrot cucumber salad, jalapeños, coriander and onion.
  9. Serve the banh mi immediately while the meatballs are warm and the bread is toasty.
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