Authentic Vietnamese Pork Meatball Banh MI Rollups
Gretel Shaw
These Vietnamese pork meatball banh mi rollups are made with tortillas instead of baguette. This quick snack is a good option when you want something new.
1spriggreen onions (scallions or green shallots) - minced
1-1 ½tablespoonchili sauce (chilli sauce in British English) - Thai
Salad Ingredients
1 ½cupsJapanese radish - coarsely grated
1 ½cupscarrots - coarsely grated
¼cuprice vinegar
¼cupsugar - cane
1teaspoonsalt
Meatball Ingredients
1poundground pork (minced pork)
4clovesgarlic - minced
2sprigsgreen onions (scallions or green shallots) - minced
1tablespoonfish sauce
1tablespoonchili sauce (chilli sauce in British English) - Thai
1tablespoondried basil
1tablespoonsugar
1tablespoonflour
1teaspoonground black pepper
1teaspoonsalt
2tablespoonssesame oil
10mediumtortillas
1bigjalapeño - 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.