Description
Savory Vietnamese banh mi meatballs combine pork, herbs, and spices in a delectable fusion of flavors. Cilantro, sriracha, and pickled vegetables elevate this street-food classic that you will crave again and again.
Ingredients
Scale
- 24 oz (680 g) pork meatballs (mini or regular size, frozen)
- 0.5 cup (120 ml) sweet chili sauce (store-bought or homemade)
- 0.25 cup (60 ml) low-sodium teriyaki sauce
- 1 tbsp (15 ml) fish sauce
- 1 cup (240 ml) shredded carrot
- 0.25 cup (60 ml) chopped cilantro
- 0.25 cup (60 ml) thinly sliced jalapeño
- 0.25 cup (60 ml) chopped mint (optional)
- pickled red onions (optional)
- lime wedges (optional)
Instructions
- Preparation: Preheat a 12-inch cast iron skillet over medium heat, creating an optimal cooking environment for the meatballs.
- Searing: Gently place meatballs into the skillet, rotating every minute to achieve an even golden-brown exterior, cooking for 3-5 minutes until a rich caramelized crust forms.
- Sauce Creation: Whisk sweet chili, teriyaki, and fish sauces in a small bowl until seamlessly blended, developing a complex flavor profile.
- Glazing: Pour sauce mixture over meatballs, using tongs to delicately coat each morsel, ensuring complete flavor integration and glistening surface.
- Simmering: Cover skillet with a tight lid, allowing meatballs to gently cook and absorb sauce, periodically stirring to prevent scorching and maintain even heat distribution.
- Temperature Check: Continue cooking for 10 minutes, confirming internal temperature reaches 165°F, guaranteeing safe and thorough cooking while preserving juicy texture.
- Sauce Reduction: Optionally uncover and increase heat to medium-high, concentrating the sauce into a luxurious, glossy coating that clings to each meatball.
- Finishing: Remove from heat and artfully garnish with shredded carrots, chopped cilantro, thinly sliced jalapeños, fresh mint leaves, accompanied by pickled red onions and lime wedges for a vibrant, multi-dimensional presentation.
Notes
- Master Even Browning: Rotate meatballs gently every minute to prevent burning and ensure consistent golden-brown color across all sides.
- Sauce Coating Technique: Whisk sauces thoroughly and use tongs to evenly distribute glaze, ensuring each meatball gets maximum flavor coverage.
- Temperature Safety Check: Always confirm internal meatball temperature reaches 165°F to guarantee safe consumption and perfect doneness.
- Final Flavor Boost: Optional sauce reduction step concentrates flavors and creates a glossy, rich coating that elevates the entire dish’s taste profile.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Sautéing
- Cuisine: Vietnamese
Nutrition
- Serving Size: 5
- Calories: 380
- Sugar: 12 g
- Sodium: 800 mg
- Fat: 20 g
- Saturated Fat: 5 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 20 g
- Cholesterol: 70 mg