In a way, these Vietnamese Pork Meatball Banh Mi Rollups are Banh Mi without the Banh Mi. Although it’s become more popularly known as the sandwich, Banh Mi is the name of the Vietnamese baguette these sandwiches are made on. In The Devil’s Kitchen, we’ve replaced the Banh Mi with tortillas.
Yes, it is a strange meeting of Vietnamese and Mexican. Still, I think you’ll soon agree that it makes for messy fun and lets you fully relish the devilish taste sensations of the meatballs, spicy mayo, sweet/sour salad, and jalapenos.
You can find Japanese radishes (Daikon) in many grocery stores, and the fish sauce and chilli sauce can be found amongst Asian specialties. If you replace sriracha with another Thai chilli sauce, you may need to increase the amount to get the same kick. I hope you enjoy this Vietnamese Pork Meatball Banh Mi Rollups recipe as much as I did.
Authentic Vietnamese Pork Meatball Banh MI Rollups
Ingredients
Chilli Mayo Sauce Ingredients
½ cup mayonnaise
1 sprig green onions (scallions or green shallots) - minced
1-1 ½ tablespoon chili sauce (chilli sauce in British English) - Thai
Salad Ingredients
- 1 ½ cups Japanese radish - coarsely grated
1 ½ cups carrots - coarsely grated
¼ cup rice vinegar
¼ cup sugar - cane
1 teaspoon salt
Meatball Ingredients
1 pound ground pork (minced pork)
4 cloves garlic - minced- 2 sprigs green onions (scallions or green shallots) - minced
1 tablespoon fish sauce- 1 tablespoon chili sauce (chilli sauce in British English) - Thai
1 tablespoon dried basil- 1 tablespoon sugar
1 tablespoon flour
1 teaspoon ground black pepper- 1 teaspoon salt
2 tablespoons sesame oil
10 medium tortillas
1 big jalapeño - sliced into strips
Instructions
- In a small bowl, combine the chilli mayo sauce ingredients, cover, and put in the refrigerator.
- In a medium bowl, toss together all of the salad ingredients. Let marinate at room temperature for 1 hour (or in the refrigerator, covered, all day). Toss occasionally for even marination.
- In a large bowl, mix all meatball ingredients, except the sesame oil. Mix well.
- Form the meat mixture into 1-inch balls (easiest with hands wet and often rinsed, in a bowl of warm water).
- Heat the sesame oil in a large frying pan over medium to medium-high heat. Add meatballs and saute, turning meatballs often until nicely browned all over. Cook for about 15 minutes.
- With a slotted spoon, scoop the salad out of the marinade and place it in a bowl. Place the tortillas, chilli mayo sauce, jalapenos, and meatballs on separate plates and bowls. Then, everyone can assemble their own Banh Mi rollups for a devilishly fun and tasty meal.
