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Prep time
35 minutes
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Cook time
20 minutes
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makes
4 sandwiches
Author Notes
This herbaceous, crunchy, meaty sandwich is a dream on a summer night—or any night at all. To prepare the lemongrass for the meatballs, first trim the bottom and then cut off the bottom 4 inches—this is the only part you’ll use here. (Save the other part for your next pot of stock.) Peel off and discard any dried outer layers to get to the tender bulb, mince it finely, and proceed with the recipe.
Once your meatballs are made, you’re pretty much in business: All that’s left to do is make the slaw and toast the Potato Hot Dog Rolls from Arnold®, Brownberry®, or Oroweat® in the oven (baked with quality ingredients, they're the perfect finishing touch to this sandwich). —Samantha Seneviratne
Test Kitchen Notes
This recipe is shared in partnership with Arnold®, Brownberry®, and Oroweat®. —The Editors
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Ingredients
- For the meatballs:
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1
lemongrass bulb, tough outer layer and end removed
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4 teaspoons
peeled, minced fresh ginger
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2
garlic cloves, minced
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3
scallions, trimmed
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2 teaspoons
cornstarch
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1/2 teaspoon
brown sugar
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2 tablespoons
fish sauce
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1 pound
ground pork
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4 teaspoons
peanut oil, divided
- For the slaw and the subs:
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1 1/2 cups
thinly sliced cabbage, red or green
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1 1/2 cups
grated carrot
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1 cup
distilled white vinegar
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1/3 cup
brown sugar
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2
garlic cloves, minced
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2
small red chile peppers (such as Thai chiles), thinly sliced (seeds and ribs removed for less heat)
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2 tablespoons
freshly squeezed lime juice
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1 tablespoon
fish sauce
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4
Arnold®, Brownberry®, or Oroweat® Potato Hot Dog Rolls, toasted
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1 bunch
fresh cilantro, for serving
Directions
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Using a mortar and pestle, smash together the lemongrass, ginger, and garlic into a paste. Mince the scallions.
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In a large bowl, toss together the lemongrass paste, the minced scallions, cornstarch, and sugar. Add the fish sauce and the pork. Use your hands to gently combine the mixture evenly without mixing it too much.
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Form the pork mixture into about 12 meatballs and set on a plate. Refrigerate for at least 15 minutes.
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Meanwhile, make the slaw: Set the cabbage and carrot in a medium bowl. In a small saucepan, heat the vinegar and sugar, stirring occasionally until the sugar has dissolved. Stir in the garlic. Let the mixture simmer until reduced by about half, 8 to 10 minutes. Add the chile peppers, lime juice, and fish sauce and remove from the heat. Pour over the vegetables and let cool to room temperature.
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Cook the meatballs: Heat 2 teaspoons of the peanut oil in a 10-inch nonstick skillet over medium-high. Add half of the meatballs. Cook until they are no longer pink in the center, 4 to 6 minutes, turning occasionally to brown all sides. Transfer the cooked meatballs to a platter. Wipe out the skillet and repeat with the remaining oil and meatballs.
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To serve, set 3 meatballs in each bun and top with the slaw and fresh cilantro.
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