JUICY PORK MEATBALL BANH MI

Serves 1
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Directions

  1. 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.
  2. 2In a bowl, mix the minced pork with the spring onion, Thai basil, garlic, fish sauce, oyster sauce, Sriracha, black pepper, and cornstarch.
  3. 3Shape into small meatballs and place them on a lined tray.
  4. 4Freeze for 20 minutes to firm up slightly.
  5. 5Heat oil in a pan over medium-high heat.
  6. 6Fry the meatballs until browned on all sides and cooked through.
  7. 7Slice open a baguette and spread a layer of hoisin sauce.
  8. 8Add butter or cos lettuce.
  9. 9Pile on the pickled carrot and daikon.
  10. 10Add the meatballs.
  11. 11Drizzle with Kewpie mayonnaise.
  12. 12Top with sliced red chilli and chopped coriander.
  13. 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
JUICY PORK MEATBALL BANH MI | Clip Recipe