What's for Dinner?
Rice Paper Banh Mi with Pork Meatballs
Ingredients:
For the Dipping
Sauce:
1/3 cup water
1 1/2 teaspoons rice vinegar
1 1/2 tablespoons granulated sugar
2 tablespoons fish sauce
Juice from 1/2 lime
1/2 fresh red chile, seeded and finely chopped
1 small garlic clove, finely chopped
1/2 carrot, peeled and cut into small, thin matchsticks
For the pickled veggies:
1/3 cup distilled white vinegar
2 tablespoons granulated sugar
1/4 teaspoon kosher salt
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1 (3-ounce) carrot, peeled and cut into matchsticks
1/2 (3-ounce) daikon radish, peeled and cut into matchsticks
For the pork meatballs:
1/4 cup gluten-free breadcrumbs
1 egg yolk
1 tablespoon each finely chopped fresh basil, mint, and cilantro
1 large garlic clove, minced
1 green onion, minced
1 tablespoon fish sauce
1 tablespoon Sriracha
2 teaspoons granulated sugar
1/2 teaspoon kosher salt
1/2 pound ground pork
Canola oil
For the sandwich rolls:
8 to 10 rice paper wrappers
1/2 English cucumber, very thinly sliced
1 or 2 jalapeños, very thinly sliced (optional)
1/2 cup fresh cilantro, basil, and/or mint leaves (small leaves)
Cooking Instructions:
Instructions
For the dipping sauce:
1.In a small saucepan over medium heat, combine the water, rice vinegar, and sugar. Bring to a boil, stirring until the sugar has dissolved.
2.Remove from the heat and let cool slightly, then stir in the fish sauce, lime juice, chile, garlic, and carrots.
3.Refrigerate until ready to use, at least 30 minutes, and up to 3 days.
For the pickled veggies:
In a small saucepan over medium heat, bring the vinegar, sugar, and salt to a boil, stirring until the sugar has dissolved. Stir in the carrot and daikon and let cookfor 1 minute, then remove from the heat. Set aside to cool, stirring occasionally, about 30 minutes.
2.Place in an airtight container and store in the refrigerator until ready to serve. The pickled vegetables will keep for up to 3 days.
For the pork meatballs:
1.In a bowl, stir together all the measured ingredients except the pork. Add the pork and stir to combine. Make small meatballs (1 heaping teaspoon each).
2.To bake the meatballs, preheat the oven to 425°F. Coat a rimmed baking sheet with canola oil and place the meatballs in an even layer on the prepared bakingsheet. Bake until cooked through and browned, about 10 minutes.
3.To pan-fry the meatballs, heat 1/4 inch of canola oil in a large frying pan over medium-high heat. Fry the meatballs, turning once or twice, until cooked throughand browned.
For the sandwich rolls:
1.Fill a round cake pan with warm water. Place 1 rice paper round into the water, turning it gently with your fingertips until softened. Carefully remove the sheetfrom the water and lay it flat on a plate.
2.Arrange a few of the meatballs in a horizontal line on the wrapper, positioning them about 1 inch or so from the edge nearest you and about 1⁄2 inch from each side.
3.Top with some of the drained pickled veggies, cucumber and jalapeño slices (if using), and a sprinkle of herb leaves.
4.Lift the edge of the rice paper nearest you and place it over the filling, then roll once to form a tight cylinder. Fold in the sides of the rice paper and continue to rollinto a tight cylinder (be careful not to rip the rice paper).
5.Repeat with the remaining rice paper and filling. Cut each roll in half crosswise at a diagonal and serve with the dipping sauce, if you like. To store, wrap each rollin plastic wrap and refrigerate for up to 2 days.
