Ever heard of Bánh Mì Bites?I saw one of my favorite bloggers, Emily, from {Cupcakes&Cashmere} post the Vietnamese sandwiches a while back and decided to give them a whirl. I altered the recipe from Wei Kitchen slightly since I was missing some of the ingredients (Wei Kitchen's Shallot Oil & Amber Vinegar) but nonetheless turned out delicious with a uniquely fresh taste that is perfect for the upcoming warmer weather.
**If you do not have a {mandoline}, do yourself a favor and go out and get one! It makes cooking prep easy and cuts time in half.
Meatball Ingredients:
- 1 lb ground pork
- 1 bunch of green onions, diced
- 1 cup of cilantro, chopped (I added a bit more since I am a huge cilantro fan)
- 1.5 tablespoons of sugar
- 1 teaspoon salt
- 1 teaspoon fresh ground pepper
- 1 tablespoon fish sauce (be careful not to add too much = VERY salty)
- 1 tablespoon of shallot oil (for cooking) I did not have so I improvised sautéing some shallots in with EVVO
Meatball directions:
- Combine all ingredients (except the oil) and mix well; then form into small balls about 1 inch in size
- Heat the shallot oil in a skillet on medium- high heat and cook meatballs about 5-7 minutes on each size, turning once until browned.
- Place cooked meatballs onto paper towel-lined plate. You can store meatballs up to 2 days and can reheat at 350 degrees for 5-7 minutes.
