Banh Mi, more commonly known as a Vietnamese pork roll is an international taste sensation, from Saigon to Sydney to San Francisco! Jam-packed 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 meal that’s half Mexican, half Vietnamese and fully delicious!
/ serving 4 people
/ serving 4 people
long red chilli
hoisin sauce(ContainsSesame, Soya)
mini flour tortillas(ContainsGluten)
soy sauce(ContainsSoya, Gluten)
Thinly slice the spring onion. Finely chop the coriander (reserve some leaves for garnish!). Shred the cos lettuce. Cut the cucumber into 0.5cm half-moons. Thinly slice the long red chilli (if using). Grate the carrot (unpeeled).
In a large bowl, combine the pork mince, spring onion, coriander, hoisin sauce, egg, fine breadcrumbs and soy sauce. Using damp hands, take a heaped spoonful of the mixture and shape into a meatball. Set aside on a plate and repeat with the remaining mixture. You should get about 24 meatballs
Heat a drizzle of olive oil in a large frying pan over a medium heat. Add the pork meatballs and cook, turning often, until browned and cooked through, 8-10 minutes. Slice the meatballs in half to serve.
While the meatballs are cooking, juice the lime to get 2 tsp. In a small bowl, combine the mayonnaise and lime juice. Season with salt and pepper. Mix well and set aside. TIP: Leave some mayonnaise plain for the kids if you like!
Heat the mini flour tortillas in a sandwich press, or on a plate in the microwave for 10 second bursts, until warmed through
Bring everything to the table to serve. Spread a thin layer of lime mayo over the tortillas. Add some cos lettuce, carrot, cucumber and chilli (if using) and top with the halved pork meatballs. Garnish with the reserved coriander leaves.
TIP: For kids, follow our serving suggestion in the main photo!