Pork Meatball Banh Mi

4
Servings
20m
Prep Time
20m
Cook Time
40m
Ready In


"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 recipe yields 4 servings
OK

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.

Related

ellie

Very good and something a bit different for us. A nice change. Thanks for sharing!

review by:
(11 Feb 2015)

dianegrapegrower

Thia was really good, but a tiny bit sweet for our tastes. Next time, I will add a squeeze of lime juice to balance it out. Thanks for sharing!

review by:
(3 Jan 2015)

Sue Lau

Excellent recipe! I love a good banh mi and this is it. I added a little sliced pepper to mine as well as a little extra drizzle of chili sauce. Yum. Thanks for sharing!

review by:
(17 Dec 2014)