Pork Meatball Banh Mi
By Cook's CountryPublished on December 13, 2018
Time
30 minutes
Yield
Serves 4
Ingredients
3 carrots, peeled and cut into 2-inch matchsticks½ English cucumber, cut into 2-inch matchsticks½ cup chopped fresh cilantro 4 scallions, white and green parts separated and sliced thin2 tablespoons rice vinegar 5 teaspoons fish sauce Salt and pepper 1 ½ pounds ground pork ½ cup mayonnaise 2 (12-inch) baguette, ends trimmed, halved crosswise, and split lengthwise
Before You Begin
We developed this recipe with Red Boat 40°N Fish Sauce.
Instructions
- Combine carrots, cucumber, ¼ cup cilantro, scallion greens, vinegar, 2 teaspoons fish sauce, ¼ teaspoon salt, and ¼ teaspoon pepper in bowl; set aside. Using your hands, combine pork, scallion whites, ½ teaspoon salt, ½ teaspoon pepper, remaining ¼ cup cilantro, and remaining 1 tablespoon fish sauce in separate bowl. Divide pork mixture into 16 equal meatballs.
- Arrange meatballs in 12-inch nonstick skillet. Cook over medium-high heat until browned on all sides, about 10 minutes. Cover and continue to cook until meatballs register 160 degrees, about 4 minutes longer.
- Spread mayonnaise evenly on cut sides of each baguette. Divide vegetable mixture and meatballs evenly among sandwiches. Serve.
Time
30 minutesYield
Serves 4Ingredients
3 carrots, peeled and cut into 2-inch matchsticks
½ English cucumber, cut into 2-inch matchsticks
½ cup chopped fresh cilantro
4 scallions, white and green parts separated and sliced thin
2 tablespoons rice vinegar
5 teaspoons fish sauce
Salt and pepper
1 ½ pounds ground pork
½ cup mayonnaise
2 (12-inch) baguette, ends trimmed, halved crosswise, and split lengthwise
Ingredients
3 carrots, peeled and cut into 2-inch matchsticks
½ English cucumber, cut into 2-inch matchsticks
½ cup chopped fresh cilantro
4 scallions, white and green parts separated and sliced thin
2 tablespoons rice vinegar
5 teaspoons fish sauce
Salt and pepper
1 ½ pounds ground pork
½ cup mayonnaise
2 (12-inch) baguette, ends trimmed, halved crosswise, and split lengthwise
Ingredients
3 carrots, peeled and cut into 2-inch matchsticks
½ English cucumber, cut into 2-inch matchsticks
½ cup chopped fresh cilantro
4 scallions, white and green parts separated and sliced thin
2 tablespoons rice vinegar
5 teaspoons fish sauce
Salt and pepper
1 ½ pounds ground pork
½ cup mayonnaise
2 (12-inch) baguette, ends trimmed, halved crosswise, and split lengthwise
Why This Recipe Works
Letting the vegetables sit together while making the meatballs pickles them slightly.
Before You Begin
We developed this recipe with Red Boat 40°N Fish Sauce.
Instructions
- Combine carrots, cucumber, ¼ cup cilantro, scallion greens, vinegar, 2 teaspoons fish sauce, ¼ teaspoon salt, and ¼ teaspoon pepper in bowl; set aside. Using your hands, combine pork, scallion whites, ½ teaspoon salt, ½ teaspoon pepper, remaining ¼ cup cilantro, and remaining 1 tablespoon fish sauce in separate bowl. Divide pork mixture into 16 equal meatballs.
- Arrange meatballs in 12-inch nonstick skillet. Cook over medium-high heat until browned on all sides, about 10 minutes. Cover and continue to cook until meatballs register 160 degrees, about 4 minutes longer.
- Spread mayonnaise evenly on cut sides of each baguette. Divide vegetable mixture and meatballs evenly among sandwiches. Serve.
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