Vietnamese Banh Mi With Pork & Mushroom Meatballs
PREP TIME: 20 Min
COOK TIME: 30 Min
SERVES: 2
- Quick Pickled Vege
- ½ cucumber, ribboned
- 1 large carrot, peeled & ribboned
- ⅓ cup rice vinegar
- ⅓ cup caster sugar
- Meatballs
- 2 Tbsp vegetable oil
- 200g Meadows White Sliced Mushrooms
- 2 lemongrass stalks, white part only
- ½ cup coriander, plus extra for serving
- 1 shallot
- 3 cloves garlic
- 500g pork mince
- 2 Tbsp brown sugar
- 2 Tbsp fish sauce
- 2 Tbsp sriracha
- ½ tsp sea salt
- To Serve
- 4 long crusty bread rolls
- ½ cup mayonnaise
- ⅓ cup hoisin sauce
- 1 mild red chilli, finely chopped
Method
- For the quick pickle combine all ingredients in a bowl. Set aside for 20 minutes, stirring occasionally, then drain.
- Heat 1 tablespoon of the oil in a pan over a medium high-heat. Cook the mushrooms for 5 minutes then drain on a paper towel.
- In a food processor, blend the mushrooms, lemongrass, coriander, shallot and garlic until smooth.
- Transfer to a large bowl and add the pork mince, brown sugar, fish sauce, sriracha and salt. Mix well then cover and refrigerate for 30 minutes.
- Roll pork mix into 16 balls then heat 1 tablespoon of oil in a large non-stick frying pan over a medium heat. Cook the meatballs, turning often, for 10 minutes or until browned and cooked through. Set aside on a plate lined with a paper towel to drain.
- Split the bread rolls lengthways, cutting part way through. Generously spread both sides with mayonnaise then hoisin sauce. Divide the carrot and cucumber among the rolls and top with meatballs, coriander and chilli.
MADE WITH
White Sliced Mushrooms
