Vietnamese Pork Meatball Banh Mi Fried Rice Recipes

Steps:

• For the pickled vegetables: Stir the vinegar, sugar, salt and 1/2 cup water together in a small bowl until the sugar and salt are dissolved. Add the carrots and daikon. Marinate until ready to serve.
• For the pork meatballs: Mix the pork, cilantro, soy sauce, cornstarch, sugar, salt, garlic and green onion together in a large bowl. Scoop the meatball mixture into 12 golf-sized balls and roll. Heat the oil in a pan over medium heat and add the meatballs. Cook for 4 minutes. Flip and cook until completely cooked through, another 4 minutes.
• For the bahn mi: Cut the pieces of baguette in half lengthwise and warm in a 375 degree F oven or on a skillet until slightly toasty. Spread hoisin on one side, sriracha and mayonnaise on the other. Add the cucumber slices, cilantro sprigs and jalapeno slices. Add 3 meatballs and the pickled vegetables. Serve.

Steps:

• To make the do chua:
• Combine the daikon and carrot on a colander set in the sink. Sprinkle with salt, and massage the vegetables until they're bendable and have expelled their liquid. In a medium bowl, combine the vinegar, water, and sugar. Stir until the sugar is dissolved. Add the carrot and daikon, pressing to make sure the vegetables are mostly submerged. Cover and refrigerate at least an hour before using, and up to several weeks.
• To make the meatballs:
• In a food processor, combine the lemongrass, garlic, and green onions. Pulse until finely chopped. Add the fish sauce, sriracha, salt, and pork; pulse until just combined. (Alternatively, you can very finely chop the lemongrass, garlic, and green onions by hand or use a mortar and pestle, then mix with the remaining ingredients. Filling can be made several days ahead and refrigerated.) Roll the meat mixture into heaping teaspoon-size meatballs (alternatively, you can roll just half into meatballs and use a combination of ground pork and meatballs in the fried rice).
• To make the fried rice:
• Heat the oil in a large sauté pan over medium-high heat. Add the meatballs and brown on all sides, about 5 minutes. Transfer to a plate. (If you rolled only half the mixture into meatballs, now sauté the ground pork in the pan until cooked through, then transfer to the plate.) Add the green onions and sauté until browned, about 2 minutes. Add the rice and sauté until warmed through and softened, then continue sautéing until the rice seems firm again, about 3 minutes. Add the meatballs and cook until warmed through. In a small bowl, combine the soy sauce, fish sauce, and sriracha. Drizzle the mixture over the rice and stir until evenly coated.

Steps:

• Step 1: Rub salt to pork bones, then clean and scald into hot water about 15 minutes.
• Step 2: Clean pork legs in water with a little salt. Then scald into hot water about 15 minutes.
• Step 3: Mince garlic, slice onion and spring onion. Chop off root of mushroom, soak into water about 15 minutes then let them out, wait to dry. Peel off the cover of carrot and radish, next cut them into medium pieces (2cm).
• Step 4: Making broth: Boil 5 liter water about 15 minutes then put pork legs and bones into pot with medium. I suggest, do not cover pot. With one of stunning Vietnamese Pork Recipes, this is the most important step of Pork Legs Rice Spaghetti Soup. Cook about 60 - 70 minutes, add more sliced carrot and radish into pot. And cook more 30 minutes or until carrot and radish become soft.
• Step 5: Fry mushroom and garlic about 5 minutes and then pour them all into broth. Cook more 15 minutes. Then turn off the heat. Let pork legs out the broth. Season for broth: Pepper, salt, sugar, monosodium till it is suit with your taste. Then, you add sliced onion and dried shallot into broth.
• Step 6: Boil water; add rice spaghetti into pot about 5 minutes to clean. Next, slice pork legs to medium pieces.
• Finally, you can serve this dish for your friends and family. I recommend you should use when it is hot. It will create a stunning flavor for you. And I bet your friends and family will love it.

Steps:

• Preheat oven to 400 degrees F. Line a baking sheet with aluminum foil.
• Toss julienned daikon and carrot with seasoned rice vinegar to coat well. Let sit until veggies get slightly limp, 15 to 20 minutes. Drain and set aside or refrigerate.
• Mix the mayonnaise, hoisin sauce, and sriracha in a small bowl.
• Split the French roll just enough so you can open it like a book. If you like, pull out some of the bread from the top half to better accommodate the filling.
• Spread the interior surfaces of the roll liberally with the mayo mixture. Transfer roll to prepared baking sheet, cut side up. Bake in preheated oven until crisp, heated through and edges start to brown, about 7 minutes.
• Place sliced pork, pate, cucumber, picked daikon and carrots, jalapeno, and cilantro leaves in the roll. Cut in half to serve.

Steps:

• In a small bowl, toss the grated carrots with the granulated sugar and unseasoned rice vinegar. Let stand for at least 30 minutes and preferably one hour at room temperature. Stir often.
• In another small bowl, whisk together the mayonnaise and sriracha hot sauce. Chill until ready to use.
• In a large bowl, combine the pork, garlic, green onions, jalapeño, lemongrass, fish sauce, sugar, salt and cornstarch. Shape the mixture into 16 golf-ball size meatballs and set aside.
• In a large skillet, heat the sesame oil over medium heat until hot. Add the meatballs and cook for about about 12 minutes. Turn them often so they brown equally on all sides. Remove the meatballs from the skillet and set aside.
• Cut the baguette pieces in half and pull out excess bread from the bottom half of the baguette to create a shell for the meatballs. Fill each shell with four meatballs and top with 1/2 cup of the carrot slaw. Sprinkle with cilantro leaves. Spread sriracha mayonnaise on the top halves of the bread and place on top of the meatballs. Serve.