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)
garlic aioli(ContainsEggMay be presentTree Nuts)
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 0.5 cm half-moons. Thinly slice the long red chilli (if using). Grate the carrot (unpeeled).
In a large bowl, place the pork mince, spring onion, coriander, hoisin sauce, egg, fine breadcrumbs and soy sauce. Mix well to combine. Using damp hands, shape 1 heaped spoonful of the mixture 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 regularly, for 8-10 minutes, or until browned and cooked through. Slice the meatballs in half to serve.
While the meatballs are cooking, juice the lime and add 2 tsp into a small bowl with the garlic aioli. Season with salt and pepper. Mix well to combine and set aside. TIP: Leave some aioli plain for the kids if you like!
Heat the mini flour tortillas in a sandwich press or microwave for 10 second bursts, or until warmed through.
Bring everything to the table to serve. Spread a thin layer of the lime aioli over a tortilla. Add some cos lettuce, cucumber, carrot 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!