Banh Mi - but make it salad
These steamed pork balls begin as supermarket sausages. Why aren’t more people talking about the genius of using sausages as a meal shortcut? I cannot count the number of times I buy sausages and end up turning them into something else in a way that would never occur to me if I bought mince. It’s their smoother texture and headstart on seasoning that gives the canny cook an edge.
Talking of canny cooks, why not double the carrot quick pickle? Pickles are always in my fridge in some form – often carrot, radish or red onion. Don’t eat pork? Try chicken sausages, skinless white fish like Hoki/Basa/Flathead or even crumbled & fried tempeh.
I can’t resist flipping a classic recipe on its side. In this case, a traditional banh mi but make it salad. Same vibe in terms of fresh punchy flavours but flesh it out into a meal. And if it tickles your fancy, serve a pate spread crusty roll on the side.
ingredients
pork balls
- 300g pork sausage meat
- 1 egg white
- 2 tsp fish sauce
- 1 tbsp onion powder
- 2 tsp fried garlic (like fried shallots from the Asian supermarket but garlic)
- coriander roots/stems, finely chopped
salad
- 1 carrot, julienne and quick pickled (salt/sugar/rice vinegar/water)
- ½ cucumber, ribbons using a vegetable peeler
- ⅓ red capsicum, julienne
- 1 spring onion, julienne
- a few lettuce leaves, cos/butter/iceberg all good
- ½ cup coriander/Vietnamese mint/mint (any or all), leaves
- chopped peanuts/fried shallots/fried garlic as garnish
dressing
- 2 tbsp fish sauce
- 1 tbsp mirin
- 1 tbsp lime juice
- 1 tbsp vegetable/peanut oil
- 1 tbsp pickling liquid
- chilli slices, optional
method
Pickle your carrots first up so they’re ready by the time you want to plate up. Place the cut carrot in a small jar, add a little salt and sugar plus half rice vinegar, half cold water. Give it all a shake and let it sit at room temperature.
Skin your snags and with one hand blend the meat with egg white, fish sauce, onion powder, fried garlic, and coriander roots/stems. Dampen your hands and form golf ball sized meatballs.
Place these on a plate and steam for 8-10 minutes or until fully cooked.
Meanwhile, prep your vegetables and make your dressing. Compose your salad in a bowl, dress generously and give it all a good toss around. Pile the salad on a plate and top with still-warm pork, then garnish with chopped peanuts/fried shallots/fried garlic.