Pork Meatballs for Banh Mi Recipe

It is a recipe for Vietnamese Pork Meatballs used to stuff inside Banh Mi, Vietnamese Sandwiches. They’re the softest, most juicy meatballs you’ll ever have as a result of they’re poached reasonably than pan fried. Use them to make Banh Mi baguettes – or serve them as a meal over rice!

It is a recipe for the Banh Mi pork meatballs which is without doubt one of the extra well-liked filling choices for Banh Mi, the well-known Vietnamese sandwich which I additionally printed immediately!

I used to be going to incorporate this within the Banh Mi recipe, however it obtained fairly prolonged so I made a decision to publish it individually. So as a result of that is an additional recipe, I’m protecting it brief and candy!

Making the meatballs themselves are not any totally different to another meatball – dump all of the elements in a bowl, combine then roll to type balls.

However the distinctive factor about Banh Mi Meatballs is the way in which they’re cooked – poached reasonably than pan fried like everyone’s favorite Spaghetti and Meatballs.

What you miss within the browning is greater than made up for with the flavour they such up from the seasoned, barely thickened broth.

Additionally – the clincher – these are the softest meatballs you’ll ever make. As in – pillowy tender!

Right here’s what you want for these Vietnamese meatballs.

Observe: DO NOT get hung up about discovering Jicama, there are straightforward subs! Jicama is a Vietnamese vegetable with a texture like radish. Identical juiciness as properly, however it’s obtained actually no flavour! It’s primarily for a little bit of texture and to fill out the meatball a bit.

Apple, nashi pears, white radish/daikon or something with an analogous texture and pretty impartial flavour will likely be a close to excellent sub.

And right here’s what you want for the sauce ie the poaching liquid:

This recipe I’m sharing immediately is for the aim of stuffing inside Banh Mi Vietnamese sandwiches, the principle recipe I shared immediately.

The mixture of those extremely tender, juicy, Vietnamese flavoured meatballs inside crusty rolls smeared with pate, mayo, pickled carrot, contemporary coriander/cilantro, cucumber, inexperienced onion and chilli is EPIC.

And it may be a complete blasphemy to admit this, however I actually suppose I like Pork Meatball Banh Mi over the basic chilly cuts model! 😂

Whereas Banh Mi is the first function for which I’m sharing this recipe, they are often additionally served over rice as a meal. The sauce is so terrific to spoon over the rice! – Johnsat x

Pork Meatballs for Banh Mi Recipe

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Serves: 12

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 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

Instructions

1. Mix meatball mixture until just combined.
2. Roll out 2 tbsp of mixture into balls.
3. Mix cornflour with splash of chicken stock, then add into skillet with all remaining Sauce ingredients.
4. Bring to simmer over medium high heat, stirring regularly so the bottom doesn’t catch, then gently add meatballs.
5. Cook meatballs in liquid gently for 7 minutes, turning every now and then.
6. If not serving immediately, remove meatballs from sauce (to stop them from cooking further).
7. Stuff into Banh Mi; OR
8. Garnish with freshly chopped red chilli, coriander and shallots and serve over rice with sauce!

Notes

1. Jicama is a Vietnamese vegetable (see in post for photo) with a texture like radish. Same juiciness as well, but it’s got literally no flavour! It’s mainly for a bit of texture and to fill out the meatball a bit.
Apple, nashi pears, white radish/daikon or anything with a similar texture and fairly neutral flavour will be a near perfect sub.

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Sarah Miller

Hi, I’m Sarah Millar!
I’m a food blogger who loves creating quick and easy recipes that bring big flavor without the fuss. Cooking doesn’t have to be complicated — and I’m here to share simple, fast food ideas that anyone can make at home. When I’m not in the kitchen, you’ll usually find me tasting new dishes, exploring cafés, or coming up with fresh food hacks to make everyday meals more fun.

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