Pork Meatball Banh Mi
Servings
Prep Time
Cook Time
Ready In
Recipe: #15190
October 26, 2014
Categories: Dinner, Main Dish, Pork, Vegetables, Carrot, Lettuce, Asian, Budget-Friendly, Easy/Beginner Cooking, One-Pot Meal, Skillet, Stove Top, Make it from scratch, Sandwiches more
"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."
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 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 & Variations
No special items needed.
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