Pork Meatball Banh Mi

"From our state local paper The West Australian and my favourite contributor Margaret Johnson. She describes this as a hybrid French/Vietnamese "sandwiches". Times are estimated."
 
Download
photo by Nif_H photo by Nif_H
photo by Nif_H
Ready In:
40mins
Ingredients:
16
Serves:
4
Advertisement

ingredients

Advertisement

directions

  • To make the meatballs, combine the pork mince, spring onions, fish sauce, coriander leaves, chilli sauce, garlic, sugar salt, pepper and flour and combine well and then, using wet hands, shape into meatballs of 3cm (1 inch) diameter.
  • Heat the vegetable oil in a frypan to hot and fry off the balls, rolling them around inthe pan so they are well browned on a ll sides.
  • To assemble the dish, place on the baguette slice a layer of lettuce, carrot and mayonnaise, then add a layer of the meatballs and finish with more coriander sprigs.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. This is absolutely delicious!!! I cut back on the oil and used a sweet chili sauce so my one boy could handle the heat. Srirachi would have been great though! I also used whole wheat baguettes. You will never see me using cilantro so I sure didn't use it this time! ;) I used flat leaf Italian parsley instead. Made for Went To The Market tag game. Thanks Pat! :)
     
  2. This recipe doesnt take as long as it sounds! I used chicken instead of pork (with Pat's permission) and baked balls instead of frying, I also used less corriander as DS is not a fan of corriander. The balls tasted wonderful straight from the oven and could be served on their own. But on fresh rolls they are even better. Served on rolls with mixed lettuce leaves carrots and mayonnaise ohh and I did add just a little sweet chilli sauce with the mayo ............. Just delish! Thanks Pat, great recipe for an easy weekend lunch .... especially if you prepare the meatballs in advance this would make for an even quicker snack!
     
Advertisement

RECIPE SUBMITTED BY

With the demise of the forums and with no more interaction on site with what was a great community and it was a pleasure to get to know so many of you over the years and to have had the privilege of meeting some of you in person. For me now this is just another recipe site like to many on the net, it has lost its specialness, such a pity especially when Scripps changed the name from Recipezaar to Food.com and made this statement sorry cannot replicate here as considered invalid but they basically said yes the community was valuable hence .com was short for community but it was a pack of lies as they were not willing to put the money into that community and got rid of the forums which was the community so for .com has become .crap.
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes