Vietnamese Pork Meatball Bánh Mì

Vietnamese Pork Meatball Bánh Mì
Vietnamese Pork Meatball Bánh Mì

Vietnamese Pork Meatball Bánh Mì has the usual colorful suspects with fresh coriander, pickled radish, pickled carrots, and thinly sliced cucumbers nestled inside a warm crunchy roll.

A perfect combination of sweet and sour seasoned pork sandwich that you will be looking for. Spread the word and don’t forget the ultimate condiment the sriracha mayo.

Banh Mi’s are a good reason to experiment with all the sandwich lovers and the adventurous fusion food lovers. 

Enjoy!

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Vietnamese Pork Meatball Bánh Mì
Vietnamese Pork Meatball Bánh Mì
Course Breakfast
Servings
People
Ingredients
Course Breakfast
Servings
People
Ingredients
Vietnamese Pork Meatball Bánh Mì
Instructions
  1. In a large bowl, mix the pork ingredients and allow to marinate an hour or overnight. *The first three steps you can make the day before*
  2. In a small bowl, mix the mayo, sriracha, vinegar, and green onions until combined. Cover and chill.
  3. Toss carrot and radish salad ingredients until mixed well. Cover and chill.
  4. Time to make the rolls. In a large bowl, add warm water, instant yeast, sugar and allow to sit for 5 minutes until you see foam or bubbles from the yeast. This assures you the yeast is alive and kicking to make those awesome rolls.
  5. Add in salt and flour. Knead by hand (10 minutes) until you reach a smooth elastic dough. Place the dough in a lightly oiled bowl and cover for an hour or double its volume. Be sure the bowl is in a warm area.
  6. Gently place the dough on a lightly floured surface. Divide into 4-6 pieces. Depending on the size rolls you like. I used 4 pieces.
  7. Form into round balls and place them a few inches apart. Rest dough for 10 minutes.
  8. On a lightly oiled surface. Flattened the ball by gently rolling and stretch into an 8-inch log.
  9. Place rolls on a baking sheet with parchment paper. Cover allowing them rest for another 40 minutes.
  10. Preheat oven to 200C with an oven-safe bowl filled with water.
  11. Make 1 slash on an angle on top of the roll. Brush the roll with an egg wash for a shiny glaze.
  12. Bake for 20 minutes or until golden brown. Cool to room temperature.
  13. In a large skillet heat oil on medium-high heat, fry meatballs until browned on all sides and cooked through.
  14. Assemble your sandwich and enjoy!
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