Pork Meatball 'Banh Mi' & Sriracha Mayo
with Celery Slaw & Fries
- Eggs
- Gluten(Wheat)
- Soy
- Milk
- Gluten
- Sesame
- Soy
- May contain traces of allergens
- Fish
- Wheat
- Traces of Cashew
- Almond
- Sesame
- Sulphites
- Peanuts
- Traces of Brazil Nut
- Hazelnut
- Macadamia
- Pecan
- Traces of Pistachio
- Traces of Walnut
- Traces of Pine Nut
Inspired by the loveable Vietnamese sub, this version will take you to the streets of Hanoi on the first bite. Smear over a sriracha mayo and pack in some sweet and soy pork meatballs to balance out a peppery sesame slaw. To add something a bit different, serve with a side of fries to dip in some garlic aioli.
Ingredients
2
potato
1 stalk
celery
1 packet
sriracha
(May be present: Soy)
1 packet
mayonnaise
(Contains: Eggs May be present: Fish, Wheat, Cashew, Almond, Sesame, Soy)
1 packet
pork mince
1 packet
fine breadcrumbs
(Contains: Gluten(Wheat))
1 sachet
Sweet Soy Seasoning
(Contains: Soy, Gluten(Wheat))
1 packet
sweet chilli sauce
2
brioche hotdog buns
(Contains: Milk, Eggs, Gluten, Soy May be present: Sulphites, Sesame, Peanuts, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut)
1 bag
Asian Slaw Mix
1 packet
Crispy Shallots
1 packet
garlic aioli
(Contains: Eggs, Soy)
Not included in your delivery
olive oil
1
egg
(Contains: Eggs)
1 tsp
sesame oil
(Contains: Sesame)
drizzle
vinegar (rice wine or white wine)
Nutrition
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut potato into fries, then place on a lined oven tray. Season with salt, drizzle with olive oil and toss to coat. • Spread out evenly, then bake until tender, 20-25 minutes.
• Meanwhile, finely chop celery. • In a small bowl, combine sriracha and mayonnaise. Set aside. • In a large bowl, combine pork mince, fine breadcrumbs, sweet soy seasoning, the egg and a pinch of salt and pepper. • Using damp hands, roll heaped spoonfuls of pork mixture into small meatballs (4-5 per person). Transfer to a plate.
• In a large frying pan, heat a generous drizzle of olive oil over medium-high heat. • When oil is hot, cook meatballs, turning, until browned and cooked through, 8-10 minutes (cook in batches if your pan is getting crowded). • Remove pan from heat, then add sweet chilli sauce and turn meatballs to coat.
• Bake brioche hotdog buns directly on the wire oven rack until heated through, 5-7 minutes.
• Meanwhile, combine Asian slaw mix, celery, the sesame oil and a drizzle of vinegar in a second large bowl.
• Halve brioche hotdog buns lengthways, cutting only 3/4 of the way through. Fill buns with celery slaw and pork meatballs. • Top with sriracha mayo and crispy shallots. • Serve with fries and garlic aioli. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Customers loved the delicious flavours, with many praising the tasty sriracha mayo and sweet chilli-coated meatballs.
- Ease of prep: Most found it quick and easy to prepare, though some noted the meatballs and chips took longer than expected.
- Suggestions: Consider adding more sriracha for extra heat, or try cooking the meatballs in a tomato-based sauce for a flavourful twist.
- Portions: The recipe scales well; some easily added extra mince and an additional bun to serve more people.
