Vietnamese-Style Pork Meatball Banh Mi
with Potato Wedges & Crispy Shallots
Inspired by the loveable Vietnamese sub, this version will take you to the streets of Hanoi on the first bite. Smear over a garlic aioli and pack in some sweet and soy pork meatballs to balance out the carrot noodle slaw. To add something a bit different, serve with a side of wedges, perfect for dipping in aioli if you have extra leftover.
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Ingredients
2
potato
1
cucumber
1 packet
ginger paste
(May be present Gluten, Egg, Fish, Milk, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1 packet
soy sauce mix
(Contains Gluten, Soy; May be present Egg, Fish, Milk, Sesame, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
½ packet
Carrot Noodles
1 packet
pork mince
1 sachet
Sweet Soy Seasoning
(Contains Soy, Gluten(Wheat); )
1 packet
fine breadcrumbs
(Contains Gluten; May be present Peanut, Sesame, Milk, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )
1 bag
Shredded Cabbage Mix
2
brioche hotdog buns
(Contains Milk, Egg, Gluten, Soy; May be present Sulphites, Sesame, Peanut, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1 packet
garlic aioli
(Contains Egg, Soy; )
1 packet
sriracha
(May be present Egg, Gluten, Sesame, Fish, Soy, Milk, Almond, Cashew, Brazil Nut, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1 packet
Crispy Shallots
Not included in your delivery
1
olive oil
1 tbs
sesame oil
(Contains Sesame; )
1 tsp
fish sauce
(Contains fish; )
1
egg
(Contains Egg; )
Nutrition Values
Utensils
Instructions
• Preheat oven to 240°C/220°C fan-forced. • Cut potato into wedges, then place on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Bake until tender, 20-25 minutes.
• Meanwhile, slice cucumber into thin sticks. • Add ginger paste to a large heatproof bowl. • In large frying pan, heat the sesame oil over high heat until just smoking, 1-2 minutes, then carefully pour hot oil over the ginger paste. • Add the soy sauce mix, the fish sauce and carrot noodles (see ingredients). Stir and set aside.
• In a medium bowl, combine pork mince, sweet soy seasoning, fine breadcrumbs and the egg. • Using damp hands, roll heaped spoonfuls of pork mixture into small meatballs (4-5 per person). Transfer to a plate. • Return the frying pan to medium-high heat with a generous drizzle of olive oil. Cook meatballs, turning, until browned and cooked through, 8-10 minutes (cook in batches if your pan is getting crowded).
• While the meatballs are cooking, slice brioche hotdog buns in half lengthways (taking care not to slice all the way through). • Bake buns directly on the wire oven rack until heated through, 5-7 minutes.
• To the carrot noodles, add shredded cabbage mix and toss to combine.
• Slice meatballs in half. Spread buns with some garlic aioli. • Top with carrot noodle salad, cucumber and Vietnamese-style pork meatballs. • Drizzle over sriracha and top with crispy shallots. Serve with potato wedges, any remaining salad and aioli. Enjoy!