Lemongrass Meatball Banh Mi
Prep time: 
Cook time: 
Total time: 
Serves: 2
  • 300g minced pork
  • 2 large carrots (peeled and then grated using a vegetable peeler)
  • Handful of fresh rocket (leaves torn)
  • 2 spring onions (finely chopped)
  • 1 small bunch coriander (finely chopped)
  • 1 red chilli (finely sliced)
  • Quarter of a cucumber (cut into matchsticks)
  • 2 stalks lemongrass (peeled and finely sliced)
  • 2 cloves garlic (peeled and crush)
  • 1 tsp dried chilli flakes
  • 1 tbsp light soy sauce
  • Juice of 1 lime
  • Black pepper
  • 2 tbsp dried breadcrumbs
  • Sunflower oil
  • Chilli dipping sauce
  1. In a mixing bowl add the pork, lemongrass, breadcrumbs, chilli flakes, a dash of soy sauce and some salt pepper. Using your hands mix into small balls (about 1 tbsp size).
  2. Heat a dash of sunflower oil in a frying pan. Once hot add the meatballs and cook on a medium heat for around 10 mins. Turning the balls over regularly to cook each side.
  3. In a separate bowl add the carrots, spring onions, coriander, cucumber and chilli flakes. Pour in the soy sauce and lime juice and mix well.
  4. Make the dipping sauce.
  5. Cut the baguette in half and then slice each half in the middle. Brush the dipping sauce on each side of the bread. Stuff each baguette with some rocket and then add the vegetables. Stuff in the meatballs and serve or pack up in tin foil and keep in the fridge for 1 day.
Recipe by A Modern Rose at http://www.amodernrose.com/lemongrass-meatball-banh-mi/