
Banh mi, AKA Vietnamese beef 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 totally delicious!
1 packet
Fine Breadcrumbs
(Contains: Gluten, Wheat May be present: Soy)
1 packet
Coriander
1
Cucumber
1 packet
Ginger Paste
1 packet
Hoisin Sauce
(Contains: Sesame, Soy)
6
Mini Flour Tortillas
(Contains: Wheat, Gluten, Soy May be present: Milk)
1 packet
Mixed Salad Leaves
250 g
Beef Mince
1 packet
Pea Pods
2 tbs
Mayonnaise
(Contains: Eggs)
1 drizzle
olive oil
1 tsp
soy sauce
(Contains: Soy May be present: Gluten)

• Thinly slice cucumber. Trim and thinly slice pea pods.

• In a large bowl, combine beef mince, ginger paste, fine breadcrumbs and the soy sauce. • Using damp hands, shape heaped spoonfuls of the mixture into small meatballs (5-6 per person). Transfer to a plate. Little cooks: Join the fun by helping combine and roll the meatball mixture! Make sure to wash your hands well afterwards.

• 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. TIP: Cook the meatballs in batches if your pan is getting crowded

• Add hoisin sauce (see ingredients) and a splash of water and cook, turning meatballs to coat, 1-2 minutes.

• Microwave mini flour tortillas on a plate for 10 second bursts, until warmed through.

• Slice Vietnamese-style beef meatballs in half. • Spread a thin layer of mayonnaise over tortillas. Top with mixed salad leaves, pea pods, cucumber, and halved meatballs. • Spoon any sauce from the pan over meatballs. Tear over coriander leaves to serve. Enjoy! Little cooks: Show them how it's done and help build the tacos!