Vietnamese Pork Meatballs for Banh Mi

Name: Vietnamese Pork Meatballs for Banh Mi
Yield: 12 meatballs
Ingredients: 2/3 cup Jicama; 2 green onions; 500 g/ 1lb pork mince; 2 garlic; 2 tsp fish sauce; 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; 1 tsp ginger

User Reviews

5.0

39 reviews

Excellent

Servings
12 meatballs
Course
Main Course
Cuisine
Vietnamese

Vietnamese Pork Meatballs for Banh Mi

Kai Walton

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Recipe video above. These are pork meatballs that are used to stuff inside Banh Mi, the famous Vietnamese sandwiches! However, don't just limit yourself to this - try them served over rice as a meal!Makes 12 meatballs which is enough for 4 Banh Mi or serves 4 as a meal over rice.

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Ingredients

Servings

Meatballs:

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

Sauce:

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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Instructions

Mix meatball mixture until just combined.
Roll out 2 tbsp of mixture into balls.
Mix cornflour with splash of chicken stock, then add into skillet with all remaining Sauce ingredients.
Bring to simmer over medium high heat, stirring regularly so the bottom doesn't catch, then gently add meatballs.
Cook meatballs in liquid gently for 7 minutes, turning every now and then.
If not serving immediately, remove meatballs from sauce (to stop them from cooking further).

Serving:

Stuff into Banh Mi; OR
Garnish with freshly chopped red chilli, coriander and shallots and serve over rice with sauce!

Notes

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.