I don’t know what my thing is with Vietnamese food, but seriously, I cannot get enough of it. I’ve scarfed down a whole plate full of these pork and shrimp spring rolls dipped in massive amounts of peanut sauce and this salad reminds me a lot of Vietnamese cold noodle salads.
So, it shouldn’t be surprising that I’ve recreated the classic banh mi sandwich into delicious banh mi meatball bites.
These pork meatballs are stuffed with sautéed shallots and garlic, fish sauce and of course, spicy sriracha. Once cooked, simply top them with fresh cilantro, sliced jalapeno and pickled carrots.
I dipped mine in more sriracha sauce (can you really ever have too much sriracha) and that’s it!
These were the perfect snack for watching football on Sunday, but these banh mi bites would also be excellent as a party appetizer or the meatballs could even be stuffed into a crusty French roll for a more traditional sandwich.
Whatever you do with them, they’re delicious and the perfect fix for my incessant need to eat Vietnamese food all the time.
- 1 lb ground pork
- 2 shallots, finely diced
- 2 garlic cloves, finely diced
- 2 tablespoons fish sauce
- 1-2 teaspoons sriracha, depending on your spice level
- 2-3 carrots, thinly sliced
- 1 teaspoon salt
- 2 tablespoons sugar
- ½ cup rice wine vinegar
- ½ cup water
- Jalapenos, sliced
- Combine the ground pork, shallots, garlic, fish sauce and sriracha. Form into medium size meatballs, about the diameter of a quarter.
- In a skillet on medium heat, add the meatballs and begin browning, turning each size every 4-6 minutes or until the outsides are brown. Keep rotating into the skillet until all sides are brown and the middles are no longer pink, about 15-20 minutes.
- Combine carrots, salt, sugar, rice wine vinegar and water in a medium size bowl. Stir well and refrigerate 30-60 minutes or until carrots begin to soften.
- On a toothpick, add meatball, cilantro, pickled carrot and slice jalapeno. Garnish with sriracha to dip in or use your favorite dipping sauce.