Tuesday, January 5, 2010

After a Long Hiatus: Pork Meatball Banh Mi

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


Ravenous Couple said...

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.

gorgeous said...

He's back.