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Banh Mi Meatballs with Quick Pickled Veggies on Rice

Bring a burst of fresh, zesty flavour to your dinner table with these Banh Mi–inspired pork meatballs. Served over fluffy rice and topped with quick-pickled veggies, cucumbers, jalapeños, and a drizzle of spicy mayo, this dish is a perfect balance of savoury, tangy, and spicy.

Ingredients

  • For the pickled veggies
  • ½ cup water
  • ¼ cup white vinegar
  • ¼ cup rice vinegar
  • 3 Tbsp sugar
  • 2 cups julienned carrot
  • 2 cups julienned daikon radish
  • 2 tsp salt
For the meatballs
  • 2 lbs lean ground pork
  • 6 green onions white and green parts finely chopped
  • ½ cup fresh basil finely chopped
  • 2 cloves garlic
  • 2 Tbsp fish sauce
  • 1 Tbsp sugar
  • 2 tsp sriracha
  • 1 tsp salt
  • 1 tsp black pepper
  • Sesame oil for cooking
For serving
  • 4 cups cooked white rice
  • 1 cup fresh cilantro
  • 3 Persian cucumbers thinly sliced
  • 1 jalapeno thinly sliced
  • Spicy mayo to taste
  • Pickled ginger to taste

Method

  1. Combine water, vinegars, and sugar in a small saucepan. Bring to a boil over medium-high heat. Continue to simmer until sugar is completely dissolved. Remove from heat.
  2. While the pickling liquid is cooking, place the carrot and radish in a bowl. Sprinkle with salt, then use your hands to massage the veggies until fully coated and slightly tender. Transfer to a large jar or sealable container.
  3. Pour the pickling liquid over the veggies. Allow to cool before covering and refrigerating, for at least 30 minutes or overnight, until ready to use.
  4. Meanwhile, place all the meatball ingredients in a large bowl. Use your hands to thoroughly combine. Use 2-3 tablespoons at a time to roll into meatballs and place on a cookie sheet or a large plate.
  5. Preheat a large skillet over medium heat. Once hot, add oil and swirl to coat the bottom of the pan. Add the meatballs and cook, turning occasionally, until meatballs are browned and cooked through, 6-8 minutes. Remove from heat.
  6. To serve, distribute rice and meatballs between bowls. Top with pickled veggies, cilantro, cucumbers, sliced jalapenos, pickled ginger and drizzle with spicy mayo, if desired. Enjoy!