Forget the takeaway - this mouth-watering pork banh mi is done and dusted in just 30 minutes.
Serves55
Cook time5 mins5 minutes
Prep time25 mins25 minutes
Ingredients
500g pork mince
1 stem lemongrass, pale section only, bruised, finely chopped
4 green shallots, finely chopped
3 tbs sriracha chilli sauce, or to taste (see notes and tips)
1 tsp sea salt
1/2 cup (125g) Kewpie mayonnaise (see notes)
2 tbs hoisin sauce
1 tbs vegetable oil
4 long crusty bread rolls
Coriander sprigs, to serve
1 long red chilli, thinly sliced (optional)
Quick-pickle carrot
2 carrots, peeled, shredded
1/4 cup (60ml) rice vinegar
1/4 cup (55g) caster sugar
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
To make the quick-pickle carrot, combine the carrot, vinegar and sugar in a bowl. Set aside, stirring occasionally, for 20 mins to develop the flavours. Drain carrot.
Step 2
Meanwhile, combine the mince, lemongrass, shallot, sriracha and salt in a large bowl. Use damp hands to roll heaped tablespoonfuls of the mixture into balls.
Step 3
Combine mayonnaise and hoisin sauce in a small bowl. Set aside until ready to serve.
Step 4
Heat the oil in a large non-stick frying pan over medium heat. Cook the meatballs, turning often, for 5 mins or until browned and cooked through. Set aside on a plate lined with paper towel to drain.
Step 5
Split the bread rolls lengthways, without cutting all the way through. Generously spread both sides with the mayonnaise mixture. Divide the carrot among the rolls and top with the meatballs, coriander sprigs and chilli, if using. Serve with the remaining mayonnaise mixture on the side.
1 stem lemongrass, pale section only, bruised, finely chopped
4 green shallots, finely chopped
3 tbs sriracha chilli sauce, or to taste (see notes and tips)
1 tsp sea salt
1/2 cup (125g) Kewpie mayonnaise (see notes)
2 tbs hoisin sauce
1 tbs vegetable oil
4 long crusty bread rolls
Coriander sprigs, to serve
1 long red chilli, thinly sliced (optional)
Quick-pickle carrot
2 carrots, peeled, shredded
1/4 cup (60ml) rice vinegar
1/4 cup (55g) caster sugar
Description
Forget the takeaway - this mouth-watering pork banh mi is done and dusted in just 30 minutes.
Method
Step 1
To make the quick-pickle carrot, combine the carrot, vinegar and sugar in a bowl. Set aside, stirring occasionally, for 20 mins to develop the flavours. Drain carrot.
Step 2
Meanwhile, combine the mince, lemongrass, shallot, sriracha and salt in a large bowl. Use damp hands to roll heaped tablespoonfuls of the mixture into balls.
Step 3
Combine mayonnaise and hoisin sauce in a small bowl. Set aside until ready to serve.
Step 4
Heat the oil in a large non-stick frying pan over medium heat. Cook the meatballs, turning often, for 5 mins or until browned and cooked through. Set aside on a plate lined with paper towel to drain.
Step 5
Split the bread rolls lengthways, without cutting all the way through. Generously spread both sides with the mayonnaise mixture. Divide the carrot among the rolls and top with the meatballs, coriander sprigs and chilli, if using. Serve with the remaining mayonnaise mixture on the side.
