Pork Meatball Banh Mi
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
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
- Prepare Meatball Mixture: Combine pork, soy sauce, fish sauce, 1 tbsp. sugar, garlic, onion, panko bread crumbs, 1 tsp. salt, pepper, egg, and 2 tbsp of Hot Toddy Sriracha. Mix until well combined. Cover and refrigerate for 30 minutes.
- Make Carrot Cucumber Salad: Mix carrots, cucumbers, vinegar, remaining 1 tbsp. sugar, and 1 tsp. salt. Refrigerate until ready to serve.
- Form Meatballs: Shape the mixture into 2.5 cm meatballs.
- Cook Meatballs: 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.
- Add water or stock to deglaze the pan.
- Transfer to the oven and bake for 15-18 minutes until cooked through.
- Prepare Sriracha Mayo: Mix mayo with 2 tablespoons of Hot Toddy Sriracha. Adjust to taste.
- Assemble Banh Mi: Spread Sriracha mayo on French bread rolls and add about 3 meatballs per roll. Top with carrot cucumber salad, jalapeños, coriander and onion.
- Serve the Banh Mi immediately while the meatballs are warm and the bread is toasty.