Vietnamese Meatball Banh Mi
Recipe by Tim Bone
Serves 4 |
Prep 30 min | 
Cook 15 minutes
Ingredients:
- 4 mini Vietnamese rolls
- 2 tbsp extra virgin olive oil
Ingredients For The Meatballs:
- 250g beef mince
- 1 tsp sesame oil
- 1 tbsp light soy
- 1 tbsp sweet soy
- ½ tsp chilli flakes
- 1 tbsp sesame seeds
- 2 garlic cloves, finely chopped
Ingredients For The Fillings:
- 1 small Lebanese cucumber, julienned
- 1 small carrot, peeled and julienned
- Fresh coriander
- 1 fresh long red chilli, finely sliced
- 2 tbsp kewpie mayonnaise
- 2 tbsp hoisin sauce
Method
- Place all meatball ingredients in a bowl and mix to combine. Form into 3 cm meatballs.
- Heat a frying pan over medium heat and fry meatballs in canola oil until browned and cooked through. Place 2 meatballs into each roll.
- Add cucumber, carrot, coriander and chilli to each roll.
- In a separate bowl, mix the kewpie and hoisin together and drizzle onto each. Serve.
