Pork Meatballs for Banh Mi
—·Vietnamese
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 cloves , finely minced
- 1 tsp ginger , finely minced
Instructions
8 steps
- 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
Serving: - Stuff into Banh Mi; OR
- 8
Serving: - Garnish with freshly chopped red chilli, coriander and shallots and serve over rice with sauce!
Progress
0 / 8 steps
