Nutrition Facts

Per serving. If servings isn't set, the recipe counts as 4.

Calories 227kcal 11%
Fat 12g 18%
Saturated Fat 4g 20%
Carbohydrates 13g 4%
Fiber 1g 4%
Sugar 7g 14%
Protein 17g 34%
Cholesterol 66mg 22%
Sodium 441mg 18%

Percent Daily Values are based on a 2,000 calorie diet.

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Vietnamese Pork Meatballs for Banh Mi

Name: Vietnamese Pork Meatballs for Banh Mi
Yield: 12
Ingredients: 2/3 cup jicama , apple or daikon, grated with a box grater (Note 1); 2 green onions , finely sliced; 500 g/ 1lb pork mince (ground pork) (chicken also ok); 2 garlic , finely minced; 2 tsp fish sauce (or soy); 2 tsp corn starch; 1 tsp white sugar; 1/2 tsp black pepper; 1 tbsp cornflour; 1 1/2 cups chicken stock, low sodium; 1/2 cup water; 1 tbsp fish sauce; 2 tsp sugar; 2 garlic cloves , finely minced; 1 tsp ginger , finely minced

This Vietnamese Pork Meatballs recipe is the perfect filling for a Banh Mi sandwich. Made with pork mince, jicama (or apple or daikon), and a delicious sauce with garlic, ginger, and fish sauce. These meatballs are packed with flavor and are a great addition to any Banh Mi.

Vietnamese Meatballs

Notes

1. Jicama is a Vietnamese vegetable (see in post for photo) with a texture like radish. Same juiciness as well, but it’s got literally no flavour! It’s mainly for a bit of texture and to fill out the meatball a bit.

Apple, nashi pears, white radish/daikon or anything with a similar texture and fairly neutral flavour will be a near perfect sub.

Nutrition Facts

Vietnamese Pork Meatballs for Banh Mi

Ingredients

Meatballs

Sauce

Steps

Nutrition Facts

Notes

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