JUICY PORK MEATBALL BANH MI
Serves 1
Directions
- 1Place carrot and daikon in a bowl with sugar, salt, rice wine vinegar, and sesame oil. Toss well and let it sit for an hour.
- 2In a bowl, mix the minced pork with the spring onion, Thai basil, garlic, fish sauce, oyster sauce, Sriracha, black pepper, and cornstarch.
- 3Shape into small meatballs and place them on a lined tray.
- 4Freeze for 20 minutes to firm up slightly.
- 5Heat oil in a pan over medium-high heat.
- 6Fry the meatballs until browned on all sides and cooked through.
- 7Slice open a baguette and spread a layer of hoisin sauce.
- 8Add butter or cos lettuce.
- 9Pile on the pickled carrot and daikon.
- 10Add the meatballs.
- 11Drizzle with Kewpie mayonnaise.
- 12Top with sliced red chilli and chopped coriander.
- 13Serve immediately and enjoy!
Ingredients
- 500 g fatty pork mince
- 2 tbsp chopped spring onion
- 2 tbsp chopped Thai basil
- 2 tbsp minced garlic
- 1 tbsp fish sauce
- 1 tbsp oyster sauce
- 1 tbsp Sriracha
- 0.5 tsp black pepper
- 1 tbsp cornstarch
- 2 medium carrots, julliened
- 1 cup daikon radish, julienned
- 2 tbsp sugar
- 0.5 tsp salt
- 3 tbsp rice wine vinegar
- 1 tsp sesame oil
- Baguette
- Hoisin sauce
- Butter or Cos Lettuce
- Kewpie mayonnaise
- Chilli, sliced
- Coriander, chopped
Equipment
panbowllined tray
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