Lemongrass pork meatball banh mi with quick pickled carrot
Juicy lemongrass meatballs in a crusty baguette with crunchy pickle and fresh herbs.
- Time45 min
- LevelMedium
- Costabout £1.66 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Stir the carrots with the rice vinegar, pickle sugar and a pinch of salt. Leave for 20 minutes.
20 min - 2
Mix the pork, lemongrass, garlic, fish sauce and first measure of sugar with your hands. Roll into 16 small balls.
- 3
Heat the oil in a large frying pan over a medium heat. Cook the meatballs for 10 minutes, turning, until browned and cooked through with no pink.
10 min - 4
Warm the baguettes in a low oven for 3 minutes.
- 5
Fill each baguette with meatballs, drained pickled carrot, cucumber, chilli, coriander and a squeeze of sriracha.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.