Spicy meatball banh mi

Spicy meatball banh mi

Previous Next PRODUCTS Spicy meatball banh mi European Print This
Serves: 4
Nutrition facts: – calories – fat

Ingredients

1 Tbsp vegetable oil

4 long crusty bread rolls

pork pate to serve (optional)

slices pork luncheon to serve (optional)

Kewpie mayonnaise* to serve

Coconut Sriracha (find out where to buy here) to serve

Coriander leaves to serve

 

Quick-pickle carrots:

1 carrot, cut into matchsticks

1 long red chilli, sliced

¼ cup rice vinegar

¼ cup sugar

 

Meatballs:

500g (1 lb) pork mince

1 lemongrass stalk, pale part only, bruised and finely chopped

3 garlic cloves, finely grated

4 spring onions, white and green parts finely chopped

1 tbsp fish sauce

2 tbsp (or to taste) Coconut Sriracha

1 tsp sugar

1 tsp sea salt

Instructions

STEP 1
For the quick-pickle carrots, combine ingredients in a bowl and set aside, stirring occasionally, for 20 minutes. Any extra can be kept in the fridge for up to 2 weeks.

 

STEP 2
To make the pork balls, combine the ingredients in a large bowl. Mix vigorously. Shape into walnut-sized meatballs.

 

STEP 3
Heat oil in large non-stick frying pan over medium heat. Cook meatballs (in batches if necessary), turning, for 5 minutes or until evenly browned and cooked through.

 

STEP 4
Split bread rolls lengthwise, without cutting all the way through. Generously spread with pate. Top with slices of luncheon, meatballs, pickled carrot, drizzle with mayonnaise, Coconut Sriracha and coriander.

 

NOTES

*  Kewpie Mayonnaise is commonly found in the Asian aisle of most major supermarkets.

 

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