“Banh Mi” Meatball Sub with pork meatballs, pickled vegetables, Fresno chile, and fresh cilantro

(from castro15’s recipe box)

Categories: Meals

Ingredients

  • 1 English Cucumber
  • 3 oz. Carrot
  • 1 Red Fresno Chile
  • 2 fl. oz. Seasoned Rice Vinegar
  • 1 tsp. Chopped Ginger
  • 3/4 fl. oz. Worcestershire Sauce
  • 8 oz. Ground Pork
  • 2 Tbsp. Home Chef Banh Mi Seasoning
  • 2 French Rolls
  • 2 oz. Mayonnaise
  • 4 Cilantro Sprigs

Directions

  1. Preheat oven to 375 degrees. Thoroughly rinse produce and pat dry.

  2. Trim ends off cucumber and peel. Using a peeler, shave long ribbons of cucumber, stopping when you reach seeds. Trim ends off carrot and peel. Using peeler, shave long ribbons of carrot. Cut cucumber and carrot ribbons into 3" lengths. Stem and slice Fresno chile into 1/8” rounds (if desired, remove seeds to reduce spiciness).

  3. Combine rice vinegar, cucumber ribbons, carrot ribbons, and half the ginger (reserve remaining for meatballs) in a medium mixing bowl. Season with a pinch of salt and pepper and mix well. Set aside and strain with a wire-mesh strainer right before serving.

  4. While vegetables pickle, combine remaining ginger, Worcestershire sauce, ground pork, half the seasoning blend (reserve remaining for mayo), ½ tsp. salt, and ¼ tsp. pepper in a medium mixing bowl. Form six equally-sized meatballs.

  5. Heat a medium oven-safe pan over medium-high heat. Add 2 tsp. olive oil and meatballs to hot pan and cook 5 minutes on each side, or until browned on all sides. Place pan in oven and bake 5-7 minutes, turning halfway through, or until meatballs reach a minimum internal temperature of 165 degrees. Use your fingers to hollow out French rolls slightly to make a trench and place cut-side down directly on oven rack to toast, 2-4 minutes. While meatballs cook, make mayo in the next step.

  6. Combine mayonnaise with remaining seasoning blend in a small bowl. Season to taste with salt and pepper and set aside.

  7. Slather toasted French rolls with mayo. Place some pickled vegetables in rolls. Add three meatballs to each roll and top with more pickled vegetables, Fresno chile slices (to taste), and whole cilantro sprigs.

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