Grilling: Vietnamese Meatball Banh Mi | Serious Eats : Recipes


  • 1 bunch of cilantro, very coarsely chopped
  • Pickled carrots and daikons
  • 2 large baguettes, cut into 6- to 8-inch pieces and sliced in half
  • Bamboo skewers, soaked in water for 30 minutes
  • 2 tablespoons roasted rice powder (see recipe below)
  • 2 ounces pork fat, minced
  • ground black pepper to taste
  • + 5 more ingredients
    • 1 teaspoon sugar
    • 2 tablespoons nuoc mam (fish sauce)
    • ¼ cup garlic, minced
    • ¼ cup shallots, minced
    • 1 pound lean pork, very thinly sliced

1 Whisk together the shallots, garlic, fish sauce, sugar and pepper in a small bowl. Place pork slices in a large Ziploc bag, pour in marinade, seal bag and toss to coat well. Open bag and reseal, removing as much air as possible. Place in the refrigerator and marinate at least 1 hour, or up...

View full recipe at SpringPad


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