Pork Banh Mi Meatballs

• 1 pound ground pork
• 2 tablespoons fish sauce (nước mắm)
• 1 tablespoon rice vinegar
• 1 tablespoon soy sauce
• 1 teaspoon sugar
• 1/4 cup finely chopped cilantro
• 1 clove garlic, minced
• 1 teaspoon freshly grated ginger
• 1/2 teaspoon black pepper
• 1/2 teaspoon paprika
• 1/4 teaspoon cayenne pepper
• 1 large egg
• 1/4 cup panko breadcrumbs
• 2 tablespoons vegetable oil

Steps

1. 1 In a large bowl, combine ground pork, fish sauce, rice vinegar, soy sauce, sugar, cilantro, garlic, ginger, black pepper, paprika, and cayenne pepper. Mix until well combined.
2. 2 Add the egg and panko breadcrumbs to the bowl. Gently mix until just combined; do not overwork the meat.
3. 3 Shape the mixture into 1-inch meatballs. You should get about 20-24 meatballs.
4. 4 Heat vegetable oil in a large skillet over medium heat.
5. 5 Add the meatballs to the skillet in batches, making sure not to overcrowd. Cook for about 5-6 minutes per side, or until browned and cooked through.
6. 6 Transfer cooked meatballs to a paper towel-lined plate to drain any excess oil.
7. 7 Serve warm with your favorite banh mi accompaniments.

Nutrition

Tips

• For a lighter version, bake the meatballs at 375°F for 15-20 minutes after browning them in the skillet.
• These meatballs can be made ahead and stored in the fridge for up to 3 days.
• Feel free to add a splash of nước chấm (Vietnamese dipping sauce) for extra flavor.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F for 10 minutes or until heated through.

Serving Suggestions

• Serve with pickled carrots and daikon, cucumber slices, and fresh cilantro on a baguette.
• Pair with a side of nước chấm for dipping.

FAQ