Banh mi, commonly known as a Vietnamese pork roll, is a taste sensation from Saigon to Sydney to San Francisco! With a perfect balance of sweet, savoury, sour and spicy flavours, it’s no wonder it’s so popular. We’ve taken those famous flavours and wrapped them up in soft tortillas for a beef version that’s half Mexican, half Vietnamese and fully delicious!
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
hoisin sauce(ContainsSoy, Sesame)
mini flour tortillas(ContainsGluten, SoyMay be present Milk, Soy)
soy sauce(ContainsGluten, Soy)
Grate the carrot. Thinly slice herbs and celery. Slice lemon into wedges. Thinly slice fresh chilli (if using).
In a large bowl, combine beef mince, spring onion, ginger paste, fine breadcrumbs and the soy sauce. Using damp hands, shape heaped spoonfuls of mixture into meatballs (5-6 meatballs per person). Transfer a plate.
In a large frying pan, heat a drizzle of olive oil over medium heat. Cook meatballs, turning, until browned and cooked through, 8-10 minutes. Add hoisin sauce (see ingredients) and a splash of water, tossing to coat, 1-2 minutes.
In a small bowl, combine mayonnaise and a generous squeeze of lemon juice. Season with salt and pepper. Mix well.
Little cooks: Kids can take charge by combining the sauce!
Microwave the mini flour tortillas on a plate for 10 second bursts, until warmed through.
Little cooks: Help warm the tortillas with oven gloves and under adult supervision. Be careful, the plate can get hot!
Slice Vietnamese pork meatballs in half. Spread a thin layer of lemon mayo over tortillas. Add some mixed leaves, celery, carrot, halved meatballs and chilli. Spoon any remaining hoisin sauce from pan over meatballs to serve.