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THE RECIPE: Pork Meatball Banh Mi
Bon Appetit, January 2010
We went meatball crazy in our January issue, naming these spherical sensations our 2010 dish of the year. Recipe developer and cookbook author Jeanne Thiel Kelley developed five amazing recipes for the story, and we want to call out one especially delicious recipe, the Pork Meatball Banh Mi.
With a return to homey, comforting cooking this year, meatballs made it big, appearing on restaurant menus and kitchen tables everywhere. They're affordable, easy to make, absolutely delicious--and have inspired cooks all over the world. Discover just how good (and versatile) meatballs can be with the Pork Meatball Banh Mi, a French-Vietnamese hybrid sandwich that is great for lunch or a casual dinner.
Bloggers' versions:
Singleton in the Kitchen: "The January issue of Bon Appetit had an excellent spread on the humble meatball, and I found myself drooling on the pages. I want to make every single recipe in that spread eventually, but I started with the Pork Meatball Banh Mi. The recipe calls for crusty individual baguettes, and French bread would work really well here, too, and I thought that the Italian bread rolls would be a perfect excuse to make the Pork Meatball Banh Mi."
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