Vietnamese Pork Meatballs for Banh Mi

Name: Vietnamese Pork Meatballs for Banh Mi
Ingredients: 2/3 cup jicama , apple or daikon, grated with a box grater (Note 1); 2 green onions , finely sliced; 500 g/ 1lb pork mince (ground pork) (chicken also ok); 2 garlic , finely minced; 2 tsp fish sauce (or soy); 2 tsp corn starch; 1 tsp white sugar; 1/2 tsp black pepper; 1 tbsp cornflour; 1 1/2 cups chicken stock, low sodium; 1/2 cup water; 1 tbsp fish sauce; 2 tsp sugar; 2 garlic cloves , finely minced; 1 tsp ginger , finely minced

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Servings: 12

Instructions

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Step 1

Mix meatball mixture until just combined.

Step 2

Roll out 2 tbsp of mixture into balls.

Step 3

Mix cornflour with splash of chicken stock, then add into skillet with all remaining Sauce ingredients.

Step 4

Bring to simmer over medium high heat, stirring regularly so the bottom doesn't catch, then gently add meatballs.

Step 5

Cook meatballs in liquid gently for 7 minutes, turning every now and then.

Step 6

If not serving immediately, remove meatballs from sauce (to stop them from cooking further).

Step 7

Stuff into Banh Mi; OR

Step 8

Garnish with freshly chopped red chilli, coriander and shallots and serve over rice with sauce!

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