Vietnamese Pork Meatballs for Banh Mi

These tender, flavorful pork meatballs are the heart of a classic Vietnamese Banh Mi sandwich, delivering a burst of savory and aromatic goodness. Perfectly seasoned with fish sauce and garlic, they’re versatile enough to shine in a crusty Banh Mi roll or served over steaming rice with a luscious sauce. The addition of jicama provides a subtle crunch, making these meatballs a delightful balance of textures. Ideal for a vibrant meal or sandwich filling, this recipe is a must-try for Vietnamese cuisine lovers!

Instructions

1. 1

   Prepare meatball mixture: In a large bowl, combine grated jicama, green onions, pork mince, minced garlic, fish sauce, corn starch, sugar, and black pepper. Mix gently until just combined to avoid overworking the mixture.

2. 2

   Shape meatballs: Scoop out 2 tablespoons of the mixture and roll into balls, making approximately 12 meatballs. Set aside on a plate.

3. 3

   Prepare sauce: In a small bowl, mix cornflour with a splash of chicken stock to create a slurry. In a large skillet, combine the slurry with remaining chicken stock, water, fish sauce, sugar, minced garlic, and minced ginger.

4. 4

   Cook sauce: Heat the skillet over medium-high heat, stirring regularly to prevent sticking. Bring the sauce to a gentle simmer.

5. 5

   Cook meatballs: Carefully add the meatballs to the simmering sauce. Cook gently for 7 minutes, turning occasionally to ensure even cooking and coating in the sauce.

6. 6

   Check doneness: Remove a meatball and cut to ensure it’s cooked through (no pink center). If not serving immediately, remove meatballs from the sauce to prevent overcooking.

7. 7

   Serve: For Banh Mi, stuff meatballs into crusty rolls with traditional toppings like pickled carrots, cucumber, and cilantro. Alternatively, serve over jasmine rice, drizzled with sauce and garnished with chopped red chili, coriander, and shallots.

Recipe Notes

• Jicama: This Vietnamese vegetable adds a crisp, juicy texture with minimal flavor. Substitute with apple, daikon, or nashi pear for a similar effect. Grate finely to ensure even distribution in the meatballs.

• Meat: Pork mince is traditional for authentic flavor, but ground chicken works well for a leaner option. Avoid overmixing to keep the meatballs tender.

• Fish sauce: Provides a signature umami depth. Soy sauce can be used as a substitute, but fish sauce is preferred for authenticity.

• Sauce consistency: The sauce should be thick enough to coat the meatballs lightly. If too thin, simmer longer; if too thick, add a splash of water.

• Serving suggestions: For Banh Mi, pair with pickled vegetables, cucumber, cilantro, and a smear of pate or mayo. For a rice bowl, jasmine rice complements the flavors, but basmati or brown rice are great alternatives.

• Storage: Store cooked meatballs and sauce separately in the fridge for up to 3 days. Reheat gently in a skillet to maintain texture. Freeze for up to 2 months; thaw before reheating.

• Nutrition: Values are per serving (3 meatballs), assuming 4 servings, and exclude garnishes or rice. Estimates are based on standard ingredient profiles.