Vietnamese Pork Meatball Banh Mi Fried Rice

Ingredients for Vietnamese Pork Meatball Banh Mi Fried Rice

• 1 small daikon radish, peeled and cut into matchsticks

• 1 large carrot, peeled and cut into matchsticks

• 1 cuillère à café de sel kasher

• 240ml de vinaigre blanc distillé

• 240 ml d'eau

• 80ml granulated sugar

• 1 stalk lemongrass, root end trimmed, outer leaves removed, finely sliced (white part only

• about 2 tablespoons )

• 2 gousses d'ail

• 2 oignons nouveaux

• 1 tablespoon fish sauce

• 1 tablespoon sriracha

• 1 cuillère à soupe de sel casher

• 450g de porc haché

• 1 cuillère à soupe d'huile végétale

• 5 spring onions, ends trimmed, cut into 1” lengths

• 950ml cold cooked rice

• 1 cuillère à soupe de sauce soja

• 1 tablespoon fish sauce

• 1 tablespoon sriracha, plus more for serving

• 1/2 tasse de coriandre fraîche hachée

How to make Vietnamese Pork Meatball Banh Mi Fried Rice

Combine the daikon and carrot on a colander set in the sink. Sprinkle with salt, and massage the vegetables until they’re bendable and have expelled their liquid. In a medium bowl, combine the vinegar, water, and sugar. Stir until the sugar is dissolved. Add the carrot and daikon, pressing to make sure the vegetables are mostly submerged. Cover and refrigerate at least an hour before using, and up to several weeks.

In a food processor, combine the lemongrass, garlic, and spring onions. Pulse until finely chopped. Add the fish sauce, sriracha, salt, and pork; pulse until just combined. (Alternatively, you can very finely chop the lemongrass, garlic, and spring onions by hand or use a mortar and pestle, then mix with the remaining ingredients. Filling can be made several days ahead and refrigerated.) Roll the meat mixture into heaping teaspoon-size meatballs (alternatively, you can roll just half into meatballs and use a combination of pork mince and meatballs in the fried rice).

Heat the oil in a large sauté pan over medium-high heat. Add the meatballs and brown on all sides, about 5 minutes. Transfer to a plate. (If you rolled only half the mixture into meatballs, now sauté the pork mince in the pan until cooked through, then transfer to the plate.) Add the spring onions and sauté until browned, about 2 minutes. Add the rice and sauté until warmed through and softened, then continue sautéing until the rice seems firm again, about 3 minutes. Add the meatballs and cook until warmed through. In a small bowl, combine the soy sauce, fish sauce, and sriracha. Drizzle the mixture over the rice and stir until evenly coated.

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