"Banh Mi" Pork Meatball Sub

with sweet potato rounds

Prep & Cook Time: 30-40 min.

Cook Within: 5 days

Difficulty Level: Intermediate

Spice Level: Medium

Contains: Eggs, Wheat, Soy

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 you!
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.

In Your Box (serves 2)

  • 1 Tbsp. Asian Garlic, Ginger and Chile Seasoning
  • 8 oz. Carrot
  • 2 Persian Cucumbers
  • 18 oz. Sweet Potato
  • ¼ oz. Cilantro
  • 1 fl. oz. Seasoned Rice Vinegar
  • Info
    1 oz. Mayonnaise
  • 12 oz. Ground Pork
  • 2 tsp. Chopped Ginger
  • Info
    2 French Rolls

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.

  • Nutrition (per serving)

  • Calories
    964
  • Carbohydrates
    100g
  • Fat
    43g
  • Protein
    45g
  • Sodium
    1881mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Baking Sheet
  • 3 Mixing Bowls
  • 1 Medium Oven-Safe Pan

Before You Cook

  • 1

    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. Stem cilantro.

  • 2

    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.

  • 3

    Make the Meatballs

    Combine ground pork, ginger, and remaining seasoning blend in another mixing bowl. Form pork mixture into six golf ball-sized meatballs.

  • 4

    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.

  • 5

    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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