Vietnamese
The Frugal Foodie
From
The Frugal Foodie
season
2
episode
3
Banh Mi Style Pork Meatball Subs with Quickles, Sriracha & Japanese Mayo
With
Steph De Sousa
Who doesn't love a Banh Mi. The perfect union of French Baguette and Pate with the flavours of Vietnam. This simple and quick version is perfect for a mid week meal or a weekend lunch.
About this recipe
Steph de Sous shares her version of a Banh Mi, using meatballs to add a fun element to this much love Vietnamese snack.
Ingredients
Meatballs: 500g pork mince
Meatballs: 1 tsp crushed garlic
Meatballs: 1 tsp crushed ginger
Meatballs: 1 spring onion, finely sliced
Meatballs: 1 bunch coriander stems (keep leaves for serving)
Meatballs: 2 tbsp fish sauce
Meatballs: 2 tbsp oyster sauce
Meatballs: 1/2 cup panko breadcrumbs
Meatballs: pepper, to taste
Meatballs: oil for pan-frying
Quick Pickled Veg: 1 carrot, julienned
Quick Pickled Veg: 1/2 cucumber, thinly sliced or julienned
Quick Pickled Veg: 3/4 cup white vinegar
Quick Pickled Veg: 3/4 cup water
Quick Pickled Veg: 1 tbsp white sugar
Japanese Mayo: 1/2 cup mayonnaise
Japanese Mayo: 1 tsp Dijon mustard
Japanese Mayo: 1 tsp chicken stock powder
Japanese Mayo: juice of 1/2 lemon
To Serve: sriracha sauce, to taste
To Serve: coriander leaves
To Serve: 1 French stick
Method
To make the quickles, in a small saucepan combine the vinegar, sugar, and salt — bring to the boil and remove from the heat.
Add the prepared carrot and cucumber, covering in the brine. Allow to cool slightly, then pop in the fridge until ready to plate up.
In a large bowl, mix all meatball ingredients until just combined. Roll into even-sized balls approximately 3cm in diameter.
Heat oil in a pan over medium heat. Cook meatballs, turning occasionally, until browned on all sides and cooked through (about 8–10 minutes).
To make the Japanese-style mayo, mix together the mayo, Dijon, stock powder and lemon juice.
Whilst the meatballs are resting, slice the French stick horizontally and cut into 4.
Add three to 4 meatballs into each baguette, followed by a layer of pickled veg.
Drizzle over Japanese mayo and hot sauce and top with fresh coriander.
Steph De Sousa
Steph De Sousa cooks as The Frugal Foodie, building recipes around what's already in the pantry and the produce nobody wants to throw out. Her style is straightforward and budget-aware without being austere: roast vegetable peelings, second-day rice, a freezer worked properly. She brings practical home rhythms to Savour and Wander.
Inspiration Starts Here
Join the Savour & Wander Club for recipes, travel notes and first access to future member content.
