Banh Mi Xiu Mai (Vietnamese Meatball Baguette in Tomato Sauce)
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Ingredients
- 500 g pork mince
- 3 garlic cloves
- 2 shallots
- 400 g chopped tomatoes
- 1 tbsp caster sugar
- 2 tbsp fish sauce
- 2 baguette
- 1 fresh coriander
- 1 cucumber
Nutrition (per serving)
- Calories
- 648 kcal
- Protein
- 37.7 g
- Carbohydrate
- 76.6 g
- of which sugars
- 12.1 g
- Fat
- 20.3 g
- of which saturates
- 6.8 g
- Fibre
- 5.6 g
- Salt
- 3.73 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Mix the pork mince with half the finely chopped garlic and shallots, then shape into small meatballs.
- 2
Fry the meatballs in a little oil for 6-8 minutes, turning, until browned on all sides.
- 3
Add the remaining garlic and shallots, the chopped tomatoes, sugar and fish sauce, and simmer for 12 minutes until the meatballs are cooked through with no pink remaining and the sauce has thickened.
- 4
Split the baguettes and spoon in the meatballs and sauce.
- 5
Top with coriander and sliced cucumber, then cut each baguette in half to serve.
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