Charred Veal Meatball Banh Mi

Charred Veal Meatball Banh Mi

After some midweek meal inspiration? Then try something new with Aussie veal, the versatile and healthy protein great for the family. Whether you're needing to feed a hungry clan or after a lunchbox option that suits you and the kids, Kayla from My Lovely Little Lunchbox has teamed up with Australian Veal to create recipes that take under 30 minutes to cook (and that's 30 real minutes, not TV minutes).

Lunchbox inspo from the streets of Hanoi: Charred Veal Meatball Banh Mi

Give your sandwich repertoire a spicy update with this Vietnamese classic

Preparation: 20 minutes
Cooking: 10 minutes
Serves: 4-6

Veal meatballs
500g veal mince
3 tsp brown (or coconut) sugar
3 tsp fish sauce
2 tsp soy sauce
1/2 lemon grass stalk (white part finely chopped)
1 clove garlic, crushed

Quick pickled carrots
4 tsp coconut sugar
Juice of 1 lime
4 tsp rice vinegar
3 carrots, shredded

To serve banh mi
1 French stick
1/2 cup (125 ml) whole egg mayonnaise
1 baby cos lettuce
1 cup coriander leaves
1 cup mint leaves
1 Lebanese cucumber, cut into ribbons using a speed peeler
1 spring onion, finely sliced
1 red chilli, seeds removed and finely sliced
Lime wedges

To make the veal meatballs, place the veal mince, brown sugar, fish sauce, soy sauce, lemon grass and garlic into a large bowl. Stir thoroughly until combined. Take tablespoons of the veal mince and roll into rounds. Heat a fry pan to medium heat and drizzle in a little olive oil. Add the veal meatballs and cook, turning occasionally for 5-7 minutes or until golden and cooked through. Place veal meatballs onto a plate lined with kitchen paper.
For the quick pickled carrots, place the coconut sugar, lime juice and rice vinegar into a large jar and shake. Add the shredded carrot and shake again. Sit for 5-10 minutes prior to serving.
To assemble the veal meatball bahn mi, slice the French stick into 10cm lengths and halve horizontally. Spread a generous layer of whole egg mayonnaise onto each piece of French stick. Top with baby gem lettuce leaves, coriander and mint leaves, cucumber ribbons, pickled carrot, veal meatballs, spring onion and chilli. Serve with fresh lime wedges.

Cooking Tips: For a salad option, simply serve the veal meatballs, pickled carrots and topping ingredients with vermicelli noodles and extra herbs.

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