Meatball Banh Mi

clock 15 minutes + 10 minutes bowl Serves 4

Ingredients

  • 1 carrot, shredded
  • ½ telegraph cucumber, cut into thin strips
  • ½ cup finely sliced red onion
  • ½ cup chopped mint
  • ½ cup chopped coriander
  • 2 Tbsp olive oil
  • 1 packet beef meatballs
  • 4 long bread rolls
  • ¼ cup sriracha
  • ½ cup mayonnaise
  • Dressing
  • 1 tsp fish sauce
  • 1 tsp sesame oil
  • 2 tsp lemon juice
  • 1 tsp caster sugar
  • 1 Tbsp finely chopped red chilli
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Method

  • 1. Preheat an oven to 180°C (160°C fan-forced)

  • 2. In a large bowl, combine the carrot, cucumber, onion and herbs.

  • 3. For the dressing, combine the fish sauce, sesame, lemon juice, sugar and chilli, mixing well. Toss through the salad and set aside.

  • 4. For the sriracha mayo, combine sriracha and mayo in a small bowl. Set aside.

  • 5. Heat oil in a medium frying pan. Cook the meatballs until lightly brown and cooked through.

  • 6. Warm the bread rolls in the oven for a few minutes until crisp.

  • 7. To assemble, slice the rolls, fill with salad and then meatballs.

  • 8. Drizzle over sriracha mayo and serve while warm.

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