Sign up
Misely
Thai Banh Mi with Lemongrass Pork, Som Tam & Satay "Pâté"

Shared by Alec Stobie

Thai Banh Mi with Lemongrass Pork, Som Tam & Satay "Pâté"

A Vietnamese banh mi with a Thai soul: juicy lemongrass pork meatballs, punchy som tam salad, and a rich, spreadable satay “pâté”. Every bite is bright, aromatic, and deeply satisfying.

Nutrition (per serve)

Calories675
Protein27.5g
Carbs55g
Fat35g

Cook times

Prep0 min
Cook0 min

Ingredients

Serves4

🍽️Pork Lemongrass Meatballs

  • 500 g pork mince
  • 4 garlic cloves, very finely chopped
  • 1 lemongrass stalk, inner core only, minced
  • 3 kaffir lime leaves, very finely sliced
  • 1 coriander stalk, finely chopped
  • 1 tsp sugar
  • 1 tbsp salt
  • 1 tbsp white or black pepper
  • 2 tbsp soy sauce
  • 4 tbsp tempura flour or cornflour
  • 1 egg

🍽️Satay “Pâté” Sauce

  • 1 tbsp Thai red curry paste
  • 2 tbsp natural peanut butter
  • 80 ml light coconut cream
  • 1 tsp soy sauce
  • 1 tsp lime juice
  • Optional: fish sauce or palm sugar, to taste

🍽️Som Tam Salad (Sandwich Cut)

  • 1 garlic clove
  • 1 Thai red chilli
  • 2 tbsp roasted peanuts
  • Juice of 3/4 lime
  • 1 tbsp fish sauce
  • 1 tbsp palm sugar or brown sugar
  • 1–2 tomatoes, chopped
  • 1 handful shredded green papaya
  • 20 g shredded carrot

🍽️Assembly

  • 4 crusty rolls or baguettes
  • Fresh herbs (coriander, Thai basil, or mint), optional

Method

🍽️Pork Lemongrass Meatballs

  1. 1
    Combine pork mince, garlic, lemongrass, kaffir lime leaves, coriander stalk, sugar, salt, pepper, soy sauce, tempura flour or cornflour, and egg in a large bowl. Mix thoroughly until the mixture turns tacky.
  2. 2
    Form the mixture into 12 small oblong koftas.
  3. 3
    Air fry the meatballs at 180°C for 12–15 minutes, flipping halfway through cooking.

🥫Satay “Pâté” Sauce

  1. 1
    Heat a small pan over medium. Dry-fry the Thai red curry paste for 30 seconds until fragrant.
  2. 2
    Add peanut butter and coconut cream. Stir constantly until the mixture is smooth and spreadable.
  3. 3
    Add soy sauce and lime juice. Taste and adjust with fish sauce or palm sugar if desired.
  4. 4
    If the mixture splits, add a splash of warm water and whisk vigorously to bring it back together.

🥕Som Tam Salad (Sandwich Cut)

  1. 1
    Pound garlic and chilli together in a mortar and pestle until broken down.
  2. 2
    Add sugar, fish sauce, and lime juice. Mix until the sugar dissolves.
  3. 3
    Add roasted peanuts and chopped tomato. Lightly crush with the pestle or back of a spoon.
  4. 4
    Fold in shredded green papaya and carrot until well combined.

🍽️Assembly

  1. 1
    Lightly toast the rolls or baguettes until crisp.
  2. 2
    Spread a generous layer of satay “pâté” on the base of each roll.
  3. 3
    Add 2–3 pork meatballs per roll.
  4. 4
    Top with a generous pile of som tam salad.
  5. 5
    Add fresh herbs if desired.
  6. 6
    Serve immediately while the bread is crisp and the fillings are vibrant.