Banh mi, also 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 Mexican-Vietnamese fusion meal that's 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.
long red chilli
hoisin sauce(ContainsSoy, Sesame)
mini flour tortillas(ContainsGluten, SoyMay be present Milk, Soy)
mixed salad leaves
soy sauce(ContainsGluten, Soy)
Grate the carrot. Thinly slice the spring onion. Slice the cucumber into thin sticks. Slice the lime into wedges. Thinly slice the long red chilli (if using).
In a large bowl, combine the pork mince, spring onion, ginger paste, fine breadcrumbs and soy sauce. 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 5-6 meatballs per person.
In a large frying pan, heat a drizzle of olive oil over a medium heat. Cook the pork meatballs, turning, until browned and cooked through, 8-10 minutes. Add the hoisin sauce (see ingredients) and a splash of water, tossing to coat, 1-2 minutes.
In a small bowl, combine the mayonnaise and a generous squeeze of lime juice. Season with salt and pepper and mix well.
Microwave the mini flour tortillas on a plate for 10 second bursts, until warmed through.
Slice the Vietnamese pork meatballs in half. Spread a thin layer of lime mayo over the tortillas. Add some mixed salad leaves, cucumber, carrot, the halved meatballs and chilli (if using). Spoon any remaining hoisin sauce over the meatballs to serve.