Our take on the popular and flavorful Vietnamese street sandwich Banh Mi is made with tender pork meatballs braised in broth. This technique infuses the meatballs with savory flavor and makes them light as air. Banh mi is a Vietnamese term for all kinds of bread, and the type of bread used is very important in this sandwich. Choose fresh, crusty bakery baguettes or crusty Italian rolls for the best flavor and texture.
Ingredients
- 1 pound ground pork
- 1 egg
- 2 cloves garlic, minced
- 1 small onion, chopped (about 1/4 cup)
- 1/2 cup panko (Japanese breadcrumbs)
- 2 1/4 cups Swanson® Beef Broth or 100% Natural, 50% Less Sodium Beef Broth
- 1/2 teaspoon fish sauce
- 4 teaspoons sriracha hot chili sauce
- 1/4 cup mayonnaise
- 1/2 cup shredded carrot
- 1/2 cup shredded radish
- 1/2 cup shredded cucumber
- 2 tablespoons seasoned rice vinegar
- 1 teaspoon sugar
- 4 long hard roll, split
Instructions
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Tips
- Make It Spicy: Swap in Swanson® Spicy Beef Broth in place of our non-spicy version to bring the heat to this recipe.
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Step 1
Thoroughly mix the pork, egg, garlic, onion, panko, 1/4 cup broth, fish sauce and 1 teaspoon sriracha in a large bowl. Shape the pork mixture into 12 (2-inch) meatballs.
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Step 2
Heat the remaining broth in a 12-inch skillet over medium-high heat to a boil. Carefully drop the meatballs into the broth and cook for 18 minutes or until the meatballs are cooked through and the broth has evaporated, turning the meatballs occasionally.
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Step 3
Stir the mayonnaise and remaining sriracha in a small bowl. Stir the carrot, radish, cucumber, vinegar and sugar in a medium bowl. Spread the mayonnaise mixture on the rolls. Divide the meatballs among the rolls and top with the vegetable mixture.
