Vietnamese Pork Meatballs for Banh Mi
User Reviews
5
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Servings
12 meatballs
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Course
Main Course
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Cuisine
Vietnamese
Vietnamese Pork Meatballs for Banh Mi
Description
This recipe blends ground pork with grated jicama, finely sliced green onions, minced garlic, fish sauce, cornstarch, sugar, and black pepper. The jicama adds subtle crunch and moisture without strong flavor, balancing the meat's density. After shaping into small meatballs, a sauce is prepared using chicken stock, water, fish sauce, sugar, garlic, ginger, and cornflour. The sauce is brought to a simmer before the meatballs are gently cooked within it. This method allows the meatballs to cook through while absorbing the sauce's savory and slightly sweet characteristics.
The dish can be served inside a Banh Mi sandwich or plated over rice with garnishes like chili, coriander, and shallots. The sauce ties the dish together with a delicate thickness and flavor profile featuring ginger and garlic. The careful cooking in sauce ensures a tender, moist meatball.
Jicama’s neutral taste and crunchy texture support the pork, but substitutions such as apple, daikon, or nashi pear provide similar results with slightly varied flavor. This addition prevents the meatballs from becoming dense or dry, giving a pleasant mouthfeel.
Ingredients
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 finely minced, cloves
- 1 tsp ginger , finely minced
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 adds moisture and a slightly crunchy texture but has little flavor; suitable substitutes include apple, nashi pear, or white radish (daikon).
- Use finely grated vegetables to evenly distribute moisture without overpowering the pork flavor.
- Cooking meatballs gently in the sauce helps them absorb its flavor without falling apart.
- These meatballs can be served in a Banh Mi sandwich or accompanied by rice with fresh herbs and chili for garnish.
User Reviews
Overall Rating
5
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