Pork Meatball Banh Mi




Pickled Carrot & Daikon Radish

 1 cup rice wine vinegar

1 cup water

¼ cup sugar

1½ tsp salt

2 large carrots, peeled, cut in matchsticks (about 1 cup)

15cm piece daikon radish, peeled, cut in matchsticks
     (about 1 cup) (see Cook’s Tip)

Sriracha Mayonnaise

½ cup mayonnaise

1 tbsp sriracha

1 tbsp gochujang

1½ tsp rice wine vinegar

2 tbsp chopped coriander (optional)


Ingredients provided by:


Pickled Carrot & Daikon Radish

Combine rice wine vinegar, water, sugar and salt in a pan and bring to the boil to dissolve sugar. Using a glass or plastic (non-metal) bowl, add carrots and radish then pour over the hot liquid. Allow to cool then place in the fridge for at least 1 hour – will keep well in the fridge for 1 week.

Sriracha Mayonnaise

Combine all ingredients in a bowl, cover and place in fridge – you can add chopped coriander if desired. Will keep in the fridge for 1 week.

Wine Match: te Pa Oke Sauvignon Blanc 2017