Lemongrass pork meatball banh mi

This sumptuous French-vietnamese street-food favourite elevates the humble sandwich to new heights. Daikon, also known as mooli, is a long, white radish commonly used in Asian cuisine and can be found in greengrocers or larger supermarkets. If you can’t find it, you could use regular radishes for the pickle instead. SERVES 2 PREP 30min COOK about 15min

FOR THE PICKLES

• 11/2tbsp rice wine vinegar

• 1tsp caster sugar

• 1 small carrot, peeled and cut into matchsticks

• 5cm daikon/mooli, peeled and cut into matchsticks, see intro

FOR THE PORK MEATBALLS

• Small handful coriander, stalks and leaves separated

• 1/2 lemongrass stick, finely chopped

• 1 garlic clove

• 1/2tbsp fish sauce

• 1tsp runny honey

• 1/2tbsp soy sauce

• 150g pork mince (5% fat)

TO SERVE

• 1/2tbsp vegetable oil

• 1 medium baguette

• 2tbsp Brussels pâté, optional

• 1tbsp mayonnaise

• Sriracha hot chilli sauce, optional

1 Start by making the lightly pickled vegetables. Combine the vinegar, sugar and a large pinch of salt in a medium bowl, stirring to dissolve the sugar. Add the carrot and daikon, stir to coat and set aside.

2 For the pork meatballs, finely chop the coriander stalks and bash with the lemongrass and garlic to a paste using a pestle and mortar. Scrape into a bowl and mix in the remaining meatball ingredients until well combined. Shape into 8 meatballs.

3 Heat the oil in a medium non-stick frying pan over low-medium heat. Add the meatballs and fry, turning frequently, until deeply golden and cooked through, about 12-15min.

4 To serve, cut the baguette almost in

1/2 lengthways and spread over the pâté, if using, followed by the mayonnaise.

Drain the lightly pickled vegetables, then load into the bread and top with the meatballs. Scatter over the coriander leaves and drizzle with sriracha, if you like. Halve and serve.

PER SERVING: CALS 426; FAT 18G; SAT FAT 3G; CARBS 40G