Lemongrass pork meatball banh mi with pickled vegetables

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Lemongrass pork meatball banh mi with pickled vegetables

Dairy-Free, Soy-Free, Protein Plus

2 Servings, 900 Calories/Serving

20 Minutes

Stuffed with lemongrass meatballs, fresh cilantro, spicy jalapeño, and cool slivers of pickled cucumber, these Vietnamese sandwiches give you a true taste of Saigon.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 10 ounces ground pork
  • 1 organic cucumber
  • Sunbasket quick-pickle brine (apple cider vinegar - honey)
  • 2 ounces organic shredded carrots
  • Your choice of protein
  • Sunbasket lemongrass paste (lemongrass - extra virgin olive oil - garlic - ginger - turmeric)
  • 2 ciabatta rolls
  • 1 tablespoon cashew butter
  • 4 or 5 sprigs organic fresh cilantro
  • 1 organic jalapeño or other fresh chile (optional)
Chef's Tip

Test your seasoning skills! Before shaping and cooking the meatballs, cook a tablespoon or so of the meat mixture in a small frying pan with a bit of oil over medium-high heat. For easier handling, freeze the mixture for 10 minutes before shaping. 

Nutrition per serving

Calories 900, Total Fat 47g (60% DV), Sat. Fat 11g (55% DV), Trans Fat 0g, Cholest. 55mg (18% DV), Sodium 740mg (32% DV), Total Carb. 87g (32% DV), Fiber 5g (18% DV), Total Sugars 12g (Incl. 9g Added Sugars, 18% DV), Protein 29g
Contains: Tree Nuts (cashew), Wheat

Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Make the quick-pickled vegetables

Heat the oven to 400°F.

  • Cut the cucumber in half lengthwise; cut one half on the diagonal into ¼-inch-thick slices. Save the remaining half for another use. [Cut 1 cucumber in half lengthwise, then on the diagonal into ¼-inch-thick slices. Save the remaining cucumber for another use.]

In a small sauce pot, bring the quick-pickle brine and ¼ cup [½ cup] water to a boil. Remove from the heat, add the cucumber and carrots, and season with salt. Cover and let stand, stirring occasionally, while you prepare the rest of the meal. 

2

Prep and cook the meatballs

  • Ground meat (including plant based): Cut a small corner from the ground meat packaging and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel.

In a large bowl, combine the meat and lemongrass paste, season generously with salt and pepper, and mix until just combined. Using wet hands, form the mixture into 2-inch meatballs. 

In a large frying pan over medium-high heat, warm 1 tablespoon [2 TBL] oil until hot but not smoking. Add the meatballs; using the back of a spatula, press them lightly into patties about ¾ inch thick. Cook, turning once, until browned and cooked through, 3 to 4 minutes per side. Transfer to a plate. Do not clean the pan. While the meatballs are cooking, prepare the ciabatta.

3

Toast the ciabatta

  • Cut the ciabatta in half horizontally; drizzle or brush the cut sides with 1 teaspoon [2 tsp] oil and season with salt.

On a sheet pan, place the ciabatta, cut sides up, and toast in the oven, turning once, until lightly browned and crisp, 8 to 10 minutes. Meanwhile, prepare the sauce and finish the meatballs. 

4

Make the sauce; finish the meatballs

In the same pan used for the meatballs over medium heat, add ⅓ cup [⅔ cup] water, scraping up any browned bits from the bottom of the pan. Stir in the cashew butter and cook until incorporated and the sauce is thickened slightly, about 1 minute. Add the meatballs and stir to coat. Remove from the heat. 

5

Prep the remaining ingredients; assemble the banh mi

  • Remove any coarse stems from the cilantro sprigs. 
  • If using the jalapeño, remove the stem, ribs, and seeds; thinly slice the jalapeño. Wash your hands after handling.

Using a slotted spoon, remove the pickled vegetables from the brine, reserving the brine. Place the ciabatta bottoms, cut sides up, on a work surface. Top with the meatballs and sauce, pickled vegetables, cilantro sprigs, and as many jalapeño slices as you like. Drizzle with the brine. Close with the ciabatta tops.

Serve

Transfer the banh mi to individual plates and serve any remaining pickled vegetables and jalapeño slices on the side. 

Kids Can!
  • Measure the water for the pickled vegetables.
  • Drizzle the ciabatta with oil.
  • Remove any coarse stems from the cilantro sprigs.
  • Remove the pickled vegetables from the brine.
  • Customize their own banh mi.