Vietnamese-Style Pork Meatball Banh Mi
with Potato Wedges & Crispy Shallots
- Sesame
- Gluten
- Soy
- Fish
- Gluten(Wheat)
- Eggs
- Milk
- May contain traces of allergens
- Eggs
- Fish
- Milk
- Sesame
- Almond
- Traces of Brazil Nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pecan
- Traces of Pistachio
- Traces of Walnut
- Traces of Pine Nut
- Sulphites
- Peanuts
- Soy
Inspired by the loveable Vietnamese sub, this version will take you to the streets of Hanoi on the first bite. Smear over a garlic aioli and pack in some sweet and soy pork meatballs to balance out the carrot noodle slaw. To add something a bit different, serve with a side of wedges, perfect for dipping in aioli if you have extra leftover.
Ingredients
2
potato
1
cucumber
1 packet
ginger paste
1 packet
soy sauce mix
(Contains: Gluten, Soy; May be present: Eggs, Fish, Milk, Sesame, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut)
½ packet
Carrot Noodles
1 packet
pork mince
1 sachet
Sweet Soy Seasoning
(Contains: Soy, Gluten(Wheat); )
1 packet
fine breadcrumbs
(Contains: Gluten(Wheat); )
1 bag
Shredded Cabbage Mix
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 packet
garlic aioli
(Contains: Eggs, Soy; )
1 packet
sriracha
(May be present: Soy)
1 packet
Crispy Shallots
Not included in your delivery
1
olive oil
1 tbs
sesame oil
(Contains: Sesame; )
1 tsp
fish sauce
(Contains: Fish; )
1
egg
(Contains: Eggs; )
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut potato into wedges, then place on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Bake until tender, 20-25 minutes.
• Meanwhile, slice cucumber into thin sticks. • Add ginger paste to a large heatproof bowl. • In large frying pan, heat the sesame oil over high heat until just smoking, 1-2 minutes, then carefully pour hot oil over the ginger paste. • Add the soy sauce mix, the fish sauce and carrot noodles (see ingredients). Stir and set aside.
• In a medium bowl, combine pork mince, sweet soy seasoning, fine breadcrumbs and the egg. • Using damp hands, roll heaped spoonfuls of pork mixture into small meatballs (4-5 per person). Transfer to a plate. • Return the frying pan to medium-high heat with a generous drizzle of olive oil. Cook meatballs, turning, until browned and cooked through, 8-10 minutes (cook in batches if your pan is getting crowded).
• While the meatballs are cooking, slice brioche hotdog buns in half lengthways (taking care not to slice all the way through). • Bake buns directly on the wire oven rack until heated through, 5-7 minutes.
• To the carrot noodles, add shredded cabbage mix and toss to combine.
• Slice meatballs in half. Spread buns with some garlic aioli. • Top with carrot noodle salad, cucumber and Vietnamese-style pork meatballs. • Drizzle over sriracha and top with crispy shallots. Serve with potato wedges, any remaining salad and aioli. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many enjoyed the Vietnamese-inspired flavours, though some found the meatballs overly sweet or lacking seasoning.
- Ease of prep: While tasty, this dish involves many elements to prepare, making it less quick to assemble.
- Suggestions: Consider adding fresh coriander to boost flavour; try serving in wraps if you find the brioche buns too dry.
- Portions: The recipe is quite generous; some found it filling enough without the potato wedges.
