Meatball banh mi
- June 2021
- Serves 2-4
- Hands-on time 25 min
For a delicious take on a classic Vietnamese banh mi, stuff demi baguettes with juicy beef meatballs, herbs and quick pickled veg.
- 49.2g (8.2g sugars)
- 250g raw veg, shredded (we used ¼ red cabbage and 1 large carrot)
- 2 tbsp red wine vinegar
- 3cm piece fresh ginger, finely grated
- 3 spring onions, finely sliced
- 3 tbsp sesame oil
- 3 tbsp soy sauce
- 12 free-range British beef meatballs
- 2 demi baguettes, sliced open
- 3-4 tbsp mayonnaise (use reduced fat if you prefer)
- 1 small bunch coriander, leaves picked and roughly chopped if large
- Sriracha or other chilli sauce to serve (optional)
- In a large bowl, mix the shredded veg and red wine vinegar with a little salt and pepper and a pinch of sugar. Mix well, then set aside for 15-20 minutes until lightly pickled.
- Meanwhile, whisk the ginger, spring onions, sesame oil and soy sauce in a large bowl. Fry the meatballs in a non-stick pan for 6-8 minutes until cooked through and crisp on the outside, then add straight to the bowl with the soy-sesame sauce and toss together while still hot.
- To assemble the subs, spread both split baguettes with some mayonnaise, then top with the quick-pickled veg, meatballs and coriander. Drizzle over any remaining sauce and some spicy sriracha, if you like.
Easy swaps: We’ve used beef but try pork, turkey or a vegetarian/ vegan alternative. Swap the mayo for an avocado based product if you’re on an egg-free or vegan diet.
Pack and go: Wrap the meatball subs in wax paper and foil to retain their heat. They’re sturdy enough to put in a rucksack.
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