Pork Meatball Bánh Mì Style Sub
with Homemade Mushroom Pâté, Pickled Slaw and Coriander
Packed with juicy pork meatballs, pickled veg and fresh herbs, this is an iconic Vietnamese favourite. Bánh mì demonstrates the strong influence of France on Vietnamese cuisine, recognisable through ingredients such as baguettes and pâté. Our homemade version blends garlicky mushrooms with cream cheese to replicate pâté. HIGH PROTEIN - Protein contributes to the maintenance of muscle mass.
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
22 milliliter(s)
Rice Vinegar
120 grams
Coleslaw Mix
3 unit(s)
Garlic Clove**
15 grams
Ginger, Garlic & Lemongrass Puree
10 grams
Breadcrumbs
(Contains: Cereals containing gluten)
240 grams
British Pork Mince
1 unit(s)
SlooOW Stone Oven White Baguette
(Contains: Cereals containing gluten, Sesame, Soya May contain traces of: Lupin, Milk, Nuts)
80 grams
Sliced Mushrooms
1 bunch(es)
Coriander
50 grams
Cream Cheese
(Contains: Milk)
50 grams
Baby Leaf Mix
Not included in your delivery
½ tsp
Sugar for the Pickle
1 tbsp
Honey
¼ tsp
Salt
1 tbsp
Water for the Breadcrumbs
Utensils
Cooking Instructions and Tips
Preheat your oven to 220°C/200°C fan/gas mark 7.
In a medium bowl, combine the rice vinegar, sugar for the pickle (see pantry for amount) and a pinch of salt. Add the coleslaw mix, toss to coat, then set aside to pickle.
Meanwhile, peel and grate the garlic (or use a garlic press).
In another medium bowl, combine the ginger, garlic & lemongrass puree, breadcrumbs, honey, salt and water for the breadcrumbs (see pantry for all amounts). Add the pork mince and half the garlic, season with pepper, then mix together with your hands.
Roll the pork mixture into evenly-sized balls, 5 per person.
Pop the meatballs onto a large baking tray. When the oven is hot, bake on the top shelf until browned on the outside and cooked through, 12-15 mins. IMPORTANT: Wash your hands and equipment after handling raw mince. The meatballs are cooked when no longer pink in the middle.
Next, halve the baguette lengthways and pop onto a medium baking tray.
Bake on the middle shelf of your oven until toasted and golden, 10-12 mins. Once baked, allow to cool, 5 mins.
Meanwhile, roughly chop the mushrooms.
Heat a drizzle of oil in a medium frying pan on high heat.
When hot, add the mushrooms to the pan. Season with salt and pepper and fry, stirring occasionally, until browned, 5-6 mins.
In the meantime, roughly chop the coriander.
Once the mushrooms are browned, add the remaining garlic and cook for 30 secs more.
Remove from the heat and allow to cool slightly.
When the mushrooms have cooled slightly, add to a blender with the cream cheese. Season with salt and pepper. Blitz until smooth - this is your mushroom pâté!
When everything's ready, spread the mushroom pâté over the cut sides of the baguette.
Fill with a handful of pickled slaw, the pork meatballs and a sprinkling of coriander.
Sandwich on the baguette lids, slice in half widthways and share between your plates.
Add the baby leaves and remaining coriander to the pickled slaw bowl. Add a drizzle of olive oil, then toss to coat. Serve alongside your bánh mì.
Enjoy!
