Vietnamese Meatball Banh Mi

6 June

Written By Tim Bone

Serves 4 as an appetiser

Time 15 minutes

4 mini Vietnamese rolls

2 tbsp extra virgin olive oil

For the Meatballs

250g beef mince

1 tsp sesame oil

1 tbsp light soy

1 tbsp sweet soy

½ tsp chilli flakes

1 tbsp sesame seeds

2 garlic cloves, finely chopped

For the Fillings

1 small Lebanese cucumber, julienned

1 small carrot, peeled and julienned

Fresh coriander

1 fresh long red chilli, finely sliced

2 tbsp kewpie mayonnaise

2 tbsp hoisin sauce

Place all meatball ingredients in a bowl and mix to combine. Form into 3 cm meatballs.

Heat a frying pan over medium heat and fry meatballs in canola oil until browned and cooked through. Place 2 meatballs into each roll.

Add cucumber, carrot, coriander and chilli to each roll.

In a separate bowl, mix the kewpie and hoisin together and drizzle onto each.

Serve.

Tim Bone

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