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Vietnamese Pork Meatball Banh Mi
Prep Time
30 mins
Cook Time
15 mins
Total Time
45 mins
 
Adapted from The Tart Tart See notes above for extra cooking notes!
Servings: 6 -8
Author: Claudia Brick
Ingredients
Chili aioli:
  • 3/4 cup aioli
  • 2 spring onions , finely chopped
  • 2 + tablespoons of chili sauce (I used sriracha)
Pickled carrots:
  • 4 cups of julienned carrots
  • 1/4 cup rice vinegar
  • 3 tablespoons sugar
  • 1 teaspoons salt
Pork Meatballs:
  • 900 g -1kg ground pork
  • 1/2 cup fresh basil , finely chopped
  • 6 cloves garlic , minced
  • 6 spring onions , finely chopped
  • 2 tablespoons fish sauce
  • 2 tablespoons hot chili sauce
  • 2 tablespoons sugar
  • 4 teaspoons cornflour
  • 2 teaspoons salt
  • generous grind of freshly ground black pepper
  • 2 tablespoons sesame oil for cooking
To assemble
  • enough baguettes for 6-8 people (if you want to make your own, I have used this recipe from Not Without Salt a number of times with great results)
  • thinly sliced red chilli
  • a few large handfuls of coriander , mint and vietnamese mint
  • pate (I used a duck and chicken liver pate)
  • Cucumber , thinly sliced
  • When serving a crowd , I often serve this green mango salad alongside the baguettes.
Instructions
Chili aioli
  1. Stir all ingredients in small bowl. Season with salt. Cover and chill.
Pickled carrots
  1. About an hour before serving, combine the ingredients in a medium bowl. Let stand, tossing occasionally.
Meatballs
  1. In a large bowl, combine all of the ingredients above except the sesame oil. Shape into balls (see photos) and set aside on another plate.
  2. Heat a tablespoon of sesame oil in a large pan on medium-high. Depending on the size of your pan, you may have to cook the meatballs in a few batches, as they should be in a single layer and not too crowded. Saute the meatballs until they are brown and cooked through, about 10 minutes.
To assemble the sandwiches:
  1. If using bought baguettes, heat them in a hot fan oven for a few minutes until hot and a bit crusty on the outside.
  2. Fill with a smear of pate and chilli aioli, a few pieces of red chilli, pickled carrots, herbs, and meatballs. I normally just lay everything out on the table and let everyone construct their perfect banh mi!