Pork meatball bánh mì
We've packed these crunchy Vietnamese sandwiches with juicy pork meatballs, thinly sliced pickled veg and fresh herbs
- 500g pork mince
- 3 cloves garliccrushed
- 2 thumb-sized pieces gingerfinely grated
- 1 red chillifinely chopped
- 2 tbsp fish sauce
- 1 tbsp soft light brown sugar
- 1 tbsp vegetable oil
PICKLES
- 3 tbsp rice vinegar
- 1 tbsp soft light brown sugar
- 1 small cucumberpeeled into ribbons
- 1 small carrotpeeled into ribbons
- ¼ moolipeeled into ribbons
- 1 red chillithinly sliced
TO SERVE
- 4 small baguetteshalved horizontally
- 8 tbsp mayonnaise
- 1 spring onionfinely sliced
- a small handful of leaves coriander
- a small handful of leaves mint
Nutrition: per serving
- kcal971
- fat66.2g
- saturates8.7g
- carbs58.2g
- sugars17.2g
- fibre3.8g
- protein33.8g
- salt2.7g
Method
step 1
To make the pickles, put the rice vinegar, sugar and some seasoning into a bowl, and whisk. Add the cucumber, carrot, mooli and chilli, mix well and chill for 30 minutes.
step 2
Tip the mince into a bowl with the garlic, ginger, chilli, fish sauce and sugar, and mix really well. Form into 20 meatballs and chill for 30 minutes.
step 3
Heat the oil in a large non-stick frying pan and fry the meatballs for 6-8 minutes over a medium heat or until really golden and cooked through. Spread the baguettes with lots of mayo on both sides, then pile in the meatballs. Drain the pickles and stuff these in too, along with some spring onions, coriander and mint.
