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."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (743.3 g)
- Calories 508.3
- Total Fat - 28.1 g
- Saturated Fat - 10.1 g
- Cholesterol - 90 mg
- Sodium - 642.8 mg
- Total Carbohydrate - 37.8 g
- Dietary Fiber - 9.6 g
- Sugars - 16.6 g
- Protein - 29.6 g
- Calcium - 163.9 mg
- Iron - 4.8 mg
- Vitamin C - 21.5 mg
- Thiamin - 1.3 mg
Step by Step Method
Step 1
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.
Step 2
Heat the vegetable oil in a frypan to hot and fry off the balls, rolling them around in the pan so they are well browned on all sides.
Step 3
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.
Tips
No special items needed.
3 Reviews
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