Vietnamese Pork Meatballs for Banh Mi
Rating
5 out of 5 stars
(13)
Ingredients
12 servings
- 2/3 cup jicama (, apple or daikon, grated with a box grater (Note 1)
- 2 green onions (, finely sliced)
- 500 g/ 1lb pork mince (ground pork) (chicken also ok)
- 2 garlic (, finely minced)
- 2 tsp fish sauce (or soy)
- 2 tsp corn starch
- 1 tsp white sugar
- 1/2 tsp black pepper
- 1 tbsp cornflour
- 1 1/2 cups chicken stock, low sodium
- 1/2 cup water
- 1 tbsp fish sauce
- 2 tsp sugar
- 2 garlic cloves (, finely minced)
- 1 tsp ginger (, finely minced)
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Preparation
Step 1
Mix meatball mixture until just combined.
Step 2
Roll out 2 tbsp of mixture into balls.
Step 3
Mix cornflour with splash of chicken stock, then add into skillet with all remaining Sauce ingredients.
Step 4
Bring to simmer over medium high heat, stirring regularly so the bottom doesn't catch, then gently add meatballs.
Step 5
Cook meatballs in liquid gently for 7 minutes, turning every now and then.
Step 6
If not serving immediately, remove meatballs from sauce (to stop them from cooking further).
Step 7
Serving:
Step 8
Stuff into Banh Mi; OR
Step 9
Garnish with freshly chopped red chilli, coriander and shallots and serve over rice with sauce!
Step 10
Save recipe for the next time?
