A few major changes since my last post: a new kitchen, a new school year, but most notably, the addition of a new mouth in the Supertaster household. In a few months (probably the next time I log in the way thing are going) the meal will most likely be pureed carrots. But enough excuses...bring on the meatball!I noticed several interpretations of the Banh Mi, a Vietnamese-French sandwich, over the past few months and was anxious to try one. The three major components to this particular version--pork meatballs, carrot/radish slaw, and a spicy mayonnaise--are all good enough to stand alone. Put them together and you've got a meal worth making over and over again.
Since these meatballs don't contain the usual binding ingredients
found in the traditional recipes, I was worried about them holding up during the frying process. This was a non-issue. In fact, the lack of egg and breadcrumbs made for a light and crispy ball of goodness.
Due to some serious grease splatter, you better look here for the recipe: http://www.epicurious.com/recipes/food/views/Pork-Meatball-Banh-Mi-356790
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2 comments:
very well done! we made some as well, and call the nem nuong which can be used with bun vermicelli, spring rolls or in this case banh mi.
He's back.
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