Get ready to embark on a culinary journey that will transport you straight to the vibrant streets of Vietnam! The Pork Meatball Banh Mi is not just a sandwich – it's a symphony of flavors that combines juicy, perfectly seasoned meatballs, tangy pickled vegetables, and a crispy baguette that will make your mouth water instantly. Whether you're a food adventurer or simply craving something extraordinary, this recipe promises to deliver a knockout punch of taste that will have you coming back for more.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Vietnamese
Serves: 4 servings
Ingredients
- 1 lb ground pork
- 2 cloves garlic, minced
- 1 tablespoon fish sauce
- 1 tablespoon sugar
- 1/2 teaspoon black pepper
- 1/4 cup breadcrumbs
- 4 Vietnamese baguettes
- 1 cup pickled carrots and daikon
- Fresh cilantro
- Sliced jalapeños
- Mayonnaise
Instructions
- Begin by preparing the pork meatballs. In a large mixing bowl, combine 1 lb of ground pork, 2 cloves of minced garlic, 1 tablespoon of fish sauce, 1 tablespoon of sugar, 1/2 teaspoon of black pepper, and 1/4 cup of breadcrumbs. Mix the ingredients thoroughly using your hands or a spatula until well combined.
- Once the mixture is well combined, form it into small meatballs, about 1 inch in diameter. You should get approximately 16 meatballs from this mixture.
- Heat a large skillet over medium heat and add a splash of cooking oil. Once the oil is hot, add the meatballs to the skillet in a single layer. Cook the meatballs for about 10-12 minutes, turning them occasionally to ensure they are browned on all sides and cooked through. The internal temperature of the meatballs should reach 160°F (71°C).
- While the meatballs are cooking, prepare the Vietnamese baguettes. Cut each baguette in half lengthwise, leaving one side attached so they can be opened like a sandwich. If desired, you can lightly toast the baguettes in the oven for a few minutes to make them crispy.
- Once the meatballs are cooked, remove them from the skillet and set them aside. In the same skillet, you can add a little more oil if needed and sauté some sliced jalapeños for about 1-2 minutes until slightly softened, adding a bit of heat to the dish.
- Now it's time to assemble the Banh Mi. Start by spreading a layer of mayonnaise on the inside of each baguette. Then, place 4-5 pork meatballs into each baguette.
- Add a generous amount of pickled carrots and daikon on top of the meatballs. This will add a refreshing crunch and tangy flavor to the sandwich.
- Top the sandwiches with fresh cilantro and the sautéed jalapeños for added flavor and heat. You can adjust the amount of jalapeños based on your spice preference.
- Close the baguettes and press down gently to help hold everything together. Your Pork Meatball Banh Mi sandwiches are now ready to serve!
- Serve the Banh Mi immediately while the meatballs are warm, and enjoy this delicious Vietnamese dish with your favorite side or beverage.
Tips
- Meat Mixing Magic: When combining the pork mixture, use your hands to ensure all ingredients are evenly distributed. Cold hands work best for preventing the meat from becoming too warm.
- Meatball Perfection: Keep your meatballs uniform in size to ensure even cooking. Use a small ice cream scoop or weigh each meatball for consistency.
- Temperature is Key: Always use a meat thermometer to check that your meatballs reach 160°F (71°C) for food safety and optimal juiciness.
- Bread Hack: For an authentic crunch, lightly toast the baguette and scrape out some of the soft inner bread to create more room for fillings.
- Pickle Power: If possible, make your pickled carrots and daikon a day ahead to allow the flavors to develop fully.
- Spice Control: Adjust the number of jalapeños based on your heat tolerance. Remove the seeds for less heat, or add more for extra kick.
- Fresh is Best: Use fresh cilantro and try to serve the Banh Mi immediately after preparation to enjoy maximum flavor and texture.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 35g
Protein: 25g
Fat: 22g
Saturated Fat: 7g
Cholesterol: 85mg
