All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
A note about serious food allergies
“Fusion cuisine” is a term used rather liberally (kimchi tacos, anyone?), but the banh mi may stand as the Platonic ideal of fusion. The story begins with the arrival of French colonists to Vietnam in the 18th century. No doubt craving a taste of home, the banh mi was born: a sandwich that begins with French ingredients like crusty baguette, mayo, and pork, then takes an Asian turn with pickled vegetables, piquant chiles, and cilantro. Our pork meatball version embodies the tradition of making a banh mi your own while capturing the essence of Vietnam.
We loved everything about this, especially the pickled veggies, mayo, and awesome bun.
This is one of the best subs I have ever eaten! Just like what you order at the vietnamese restaurants, the flavors are so succulent.
One of our favorite meals. The pickled vegetables really took us by surprise. They really made the dish!
Great dish! Really loved the way the flavors layered themselves with this sandwich. The quick-pickled veggies gave it a delightful crispness.
My 18 year old loved this one even the mayo. I liked the cucumber and carrot relish. Delicious.
Due to our just-in-time sourcing model, we may have to send you a
substitute ingredient. Not to worry! We make sure every ingredient
sent to you meets our high quality standards. We’ll keep you
informed should a switch occur, so please check the ingredient
labels in your meal bag.
You Will Need
Medium Oven-Safe Pan
Before You Cook
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
Steak and Pork 145° F (rest cooked meat, 3 minutes) |
Seafood 145° F |
Chicken 165° F |
Ground Beef 160° F |
Ground Turkey 165° F |
Ground Pork 160° F
Prepare the Ingredients
Peel carrot, and using a peeler, shave into long ribbons. Discard top.
Using peeler, shave cucumbers into long ribbons, stopping when you reach seeds. Discard ends. Having trouble making ribbons? Feel free to cut cucumbers into ¼" rounds instead.
Combine seasoned rice vinegar and vegetable ribbons in a mixing bowl. Set aside at least 10 minutes, stirring occasionally.
Cut sweet potato into ¼" rounds.
Roast Sweet Potato and Make Seasoned Mayo
Place sweet potato rounds on prepared baking sheet and season with 1 tsp. olive oil, ¼ tsp. salt, and a pinch of pepper. Massage oil into rounds.
Spread into a single layer. Roast in hot oven, 15 minutes.
Carefully, remove from oven and flip rounds. Roast again until tender and browned, 8-10 minutes.
While potatoes roast, combine mayonnaise and half the seasoning blend (reserve remaining for meatballs) in another mixing bowl.
Make the Meatballs
Combine ground pork, ginger, and remaining seasoning blend in another mixing bowl.
Form pork mixture into six golf ball-sized meatballs.
Cook the Meatballs
Place a medium oven-safe pan over medium-high heat.
Add 1 tsp. olive oil and meatballs to hot pan and turn occasionally until browned on all sides, 4-6 minutes.
Place pan in hot oven and roast, turning meatballs once halfway through, until they reach a minimum internal temperature of 165 degrees, 5-7 minutes.
While meatballs roast, toast rolls.
Toast Rolls and Finish Dish
Slice French rolls if necessary, leaving bread attached at hinge. Place directly on oven rack and toast, 2-4 minutes.
Plate dish as pictured on front of card, spreading seasoned mayonnaise on roll, then topping with meatballs, vegetable ribbons, and cilantro. Bon appétit!
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