It’s a spicy meatball sub but not as you know it! This one is loaded with pickled carrot, coconut sriracha and kewpie mayonnaise. And it’s insanely good – this just could be my best banh mi yet!
Spicy meatball banh mi
1 tbsp vegetable oil
4 long crusty bread rolls
pork pate to serve (optional)
slices pork luncheon to serve (optional)
Kewpie mayonnaise* to serve
Coconut Sriracha (find out where to buy here ) to serve
Coriander leaves to serve
Quick-pickle carrots:
1 carrot, cut into matchsticks
1 long red chilli, sliced
¼ cup rice vinegar
¼ cup sugar
Meatballs:
500g (1 lb) pork mince
1 lemongrass stalk, pale part only, bruised and finely chopped
3 garlic cloves, finely grated
4 spring onions, white and green parts finely chopped
1 tbsp fish sauce
2 tbsp (or to taste) Coconut Sriracha
1 tsp sugar
1 tsp sea salt
- For the quick-pickle carrots, combine ingredients in a bowl and set aside, stirring occasionally, for 20 minutes. Any extra can be kept in the fridge for up to 2 weeks.
- To make the pork balls, combine the ingredients in a large bowl. Mix vigorously. Shape into walnut-sized meatballs.
- Heat oil in large non-stick frying pan over medium heat. Cook meatballs (in batches if necessary), turning, for 5 minutes or until evenly browned and cooked through.
- Split bread rolls lengthwise, without cutting all the way through. Generously spread with pate. Top with slices of luncheon, meatballs, pickled carrot, drizzle with mayonnaise, Coconut Sriracha and coriander.
- Notes: – Kewpie Mayonnaise is commonly found in the Asian aisle of most major supermarkets.
