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Sunday, 3 November 2019

Thai Meatball Banh Mi

Thai Meatball Banh Mi
  • 2 medium red chillies, thinly sliced
  • 2 tbsp clear honey
  • 3 tbsp fish sauce
  • 5 spring onions, (finely chop 4, reserve 1)
  • 1 clove of garlic, minced
  • 450g minced pork
  • 2 tsp lemongrass, finely chopped
  • 1 tbsp finely chopped mint
  • 2 tbsp finely chopped coriander
  • 1 tsp cornflour
  • 2 baguettes
  • 1 small carrot, thinly sliced
  • Handful of rocket
  • Rice wine vinegar
  • 1 tbsp sugar
  • Lime wedges
  • Sweet chilli sauce
Method:
Place the pork into a medium mixing bowl, add the honey, fish sauce, 4 sliced spring onions, garlic, lemongrass, cornflour, mint, coriander and one sliced chilli.  Mix until well combined and then form into 20 balls and place onto a baking tray then place in the fridge for around an hour to firm up.

Preheat your oven to 180 degrees.  Place the meatballs onto a baking tray and cook in the oven for 30 minutes until cooked through.

Whilst the meatballs are cooking, thinly slice the remaining spring onion and place into a bowl along with the carrot, cover with rice wine vinegar and add the sugar, leave for at least 15 minutes

When the meatballs are cooked, slice open your baguettes, fill with rocket then top with the meatballs and garnish with your pickled vegetables and the remaining red chilli and drizzle with the chilli sauce and place the lime wedges on the side to squeeze over the baguette.

This is a fantastic recipe, packed full of flavour and given the chillies, it has plenty of heat so be warned!  Quick and easy which is how we like it, this recipe is so tasty you will be making it time and time again.  

As the recipe makes 20 meatballs there are enough to make 4 baguettes however I only needed 2 so froze the remaining meatballs to use another day.


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