Past Recipes
Pork Meatball Bánh Mì

Pork Meatball Bánh Mì with Shallot Jam and Sriracha Mayo

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Layering the French baguette with hearty meats and Vietnamese flavors, bánh mì are the stuff of sandwich dreams. Inspired by a particularly delicious bánh mì topped with shallot jam that she had in Vietnam, Chef Elana came back and created this recipe. Pan-seared pork meatballs are stuffed into rolls with a fresh mint salad, then topped with jammy, caramelized shallots and Sriracha mayo to create sweet and savory subs that are juicy until the last bite.
  • Spicy
  • Stovetop Only
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
medium
  • Calories 840
  • Protein 33g
  • Total Carb 50g
  • Total Fat 59g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • ground pork
    • 10 ounces
    • ground pork
  • cilantro
    • 1/2 ounce
    • cilantro
  • French bread rolls
    • 2
    • French bread rolls
  • mayonnaise
    • 2 packets
    • mayonnaise
  • sugar in the raw
    • 1 packet
    • sugar in the raw
  • shallots
    • 3
    • shallots
  • limes
    • 3
    • limes
  • scallions
    • 2
    • scallions
  • shredded carrots
    • 1/4 cup
    • shredded carrots
  • sesame oil
    • 1 tablespoon
    • sesame oil
  • spring mix lettuce
    • 3 ounces
    • spring mix lettuce
  • mint
    • 1/2 ounce
    • mint
  • Sriracha
    • 2 packets
    • Sriracha

What You’ll Need

  • canola oil
  • black pepper
  • kosher salt
  • 10" medium nonstick pan
  • aluminum foil

Allergens

Cooking Steps

  1. Prepare Ingredients

    Prepare Ingredients

    Rinse all produce. Halve limes. Roughly chop cilantro and mint leaves, discarding stems. Trim and discard scallion roots and thinly slice. Peel shallots and mince. Slice rolls open horizontally, if they arrived whole, and place cut-side down in a medium nonstick pan over medium heat. Toast until golden and warmed through, 2-3 minutes, then wrap in foil to keep warm until ready to assemble. Reserve pan for cooking meatballs.

  2. Form Meatballs

    Form Meatballs

    While rolls toast, in a large bowl, combine 1 teaspoon sesame oil, half of scallion, half of shallot, ½ teaspoon salt, and pepper as desired. Pat pork dry with paper towel and add to bowl. Using your hands, mix well, then form into 6 equal balls, about 1 inch thick.

  3. Cook Meatballs

    Cook Meatballs

    Heat 2 tablespoons canola oil in pan from buns over medium-high heat. When oil is shimmering, add meatballs and sear, flipping occasionally, until browned on all sides, 8-10 minutes total. Transfer to a paper towel-lined plate, reserving pan for making shallot jam. 

  4. Make Salad and Sriracha Mayo

    Make Salad and Sriracha Mayo

    While meatballs cook, in a large bowl, whisk together juice of 1 lime and remaining sesame oil. Add carrots, lettuce, cilantro, and mint and toss to coat. Season with ¼ teaspoon salt and pepper as desired. In a small bowl, stir together Sriracha, mayonnaise, juice of ½ lime, and remaining scallion to combine. 

  5. Make Shallot Jam

    Make Shallot Jam

    Heat ½ tablespoon canola oil in pan from meatballs over medium heat. When oil is shimmering, add remaining shallot and cook until soft and translucent, about 1 minute. Add juice of remaining limes and sugar. Cook until shallot is very soft and mixture is thick and jammy, about 2 minutes more. Remove pan from heat and set aside.

  6. Assemble Bánh Mì and Plate

    Assemble Bánh Mì and Plate

    Using your hands, scoop out a small amount of inside of rolls. Spread Sriracha mayo on 1 side of each roll, then top the other side with shallot jam, and then a handful of salad. Divide meatballs evenly between the sandwiches. Serve pork meatball bánh mì with remaining salad. Dig in!

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