Jessica Young - Buffalo Stone Cafe - April 13, 2015


Banh Mi Pork meatballs, pickled slaw, lime aioli 20 ppl

Meatballs 

  • Ground pork – 3 lbs (1.362 kg)
  • Thai basil – 40 gr or so (regular basil is good too)
  • Garlic – 10 gr (about ten cloves)
  • Lemongrass – 10 gr 
  • Fish sauce – 45 ml
  • Cornstarch – 30 gr
  • Siracha – 45 ml
  • Honey – 45 ml
  • Salt – 10 g
  • Pepper – 5 g

- Mince garlic and lemon grass. Ensuring to not use the woody part of the lemongrass. Julienne basil.

- Mix all ingredients well, a mixer fitted with a paddle works best. Test for seasoning.


Slaw 

  • Cucumber – 200g
  • Carrot – 200g
  • Daikon – 200g
  • Cilantro – 1 bunch
  • Mirin – 1 cup
  • Salt – 15 ml
  • Rice wine vinegar – 1 cup
  • Sesame oil – 45 ml

- Julienne daikon, carrot, and cucumber. Pick the cilantro leaves.

- Mix mirin, vinegar, salt and oil. Test for seasoning. Dress slaw half an hour before service. Finish with cilantro.

  Aioli 

  • Canola oil – 750 ml
  • Eggs – 3 yolks
  • Salt – 5 g
  • Dijon – 10 ml
  • Lime juice – 20 ml
  • Thai chilies – 5 
  • Garlic – 5 g

- Mince garlic and chilies, minus the seeds.

- In a metal bowl place yolks, Dijon, juice, garlic, and chilies.

- Whisk together. Slowly whisk in oil, if it gets too thick add alittle water. 

Season to taste with salt.

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