Chelsea Goodwin stopped by the Sunrise studio on Saturday, showing viewers how to make delicious meals without breaking the bank.
The single mother-of-three, who hails from Brisbane, just released her new book ‘$10 meals with Chelsea’, which offers menu plans for a week of dinners under $70.
The highly-praised chef showed viewers how to make Vietnamese meatball Bánh mì and easy pickles, with her often using leftovers for ingredients.
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Recipes below:
Vietnamese Meatballs
Serves 12.
Preparation: 15 minutes
Cook: 15 minutes
Ingredients
1.5 kg pork mince
1/3 cup (75 g) brown sugar
6 green onions, pale parts finely chopped (reserve dark parts for garnish)
¼ cup coriander leaves, finely chopped 6 cloves garlic, crushed
2 teaspoons finely grated fresh ginger
4 ½ tablespoons fish sauce
1 ½ teaspoons salt
¾ teaspoon ground black pepper
¼ cup (60 ml) vegetable oil
Dipping sauce
2 tablespoons caster sugar
1 ½ tablespoons fish sauce
½ teaspoon sriracha
1 small clove garlic, crushed
juice of ½ lime
To serve
steamed jasmine rice
½ continental cucumber, thinly sliced 1 green onion, reserved dark part
thinly sliced
coriander leaves
Asian Slaw
Method
✓ Combine the pork mince, brown sugar, green onion, coriander, garlic, ginger, fish sauce, salt and pepper in a large mixing bowl. Mix well with a large spoon for a couple of minutes, and don’t be afraid to use your hands.
✓ Roll 1 ½ tablespoons of the mixture into meatballs. You can keep them as rounds or flatten them down a little like tiny patties. If making ahead, store in the fridge, covered, for up to 24 hours.
✓ For the dipping sauce, combine the sugar, fish sauce, sriracha, garlic, lime juice and 2 tablespoons water in a small bowl. Set aside or refrigerate until ready to serve.
COOK
1. Heat the oil in a large frying pan over medium-high heat. Cook meatballs in batches for about 7–8 minutes, turning occasionally, until browned all over and cooked through.
2. Serve 4–5 meatballs per person in a bowl with steamed rice, cucumber and Asian Slaw. (The remaining meatballs will be used for Tuesday’s Meatball Bahn Mi.)
3. Drizzle the dipping sauce over the rice and meatballs and top with sliced green onion and coriander.
Notes:
Leftovers: The meatballs can be frozen (raw or cooked) for up to 3 months. Store in the fridge for up to 3 days and reheat in the microwave or in the oven, in a covered ovenproof dish.
Spice: For a spicy kick, add up to 1 tablespoon of sriracha to the meatball mixture.
Substitutions: If substituting pork mince with chicken mince, you will most likely need to add breadcrumbs to bind the meatballs. Start with ¼ cup (25 g) and keep adding until the meatballs bind together. Coriander can be substituted with fresh mint.
Timing: If serving with steamed rice, start the rice while you’re prepping the meatballs and it should be ready at the same time. I recommend cooking 2 cups (400 g) rice, which will yield 6 cups cooked.
Meatball Banh Mi
Serves: 4
Preparation: 20 minutes
16–20 cooked Vietnamese Meatballs
4 Vietnamese bread rolls, halved lengthways
Speedy pickled vegetables
2 tablespoons rice wine vinegar
2 tablespoons caster sugar
½ teaspoon salt
1 large (or 2 small) carrot, coarsely grated or cut into matchsticks
½ continental cucumber, thinly sliced
Sriracha mayo
¼ cup (75 g) mayonnaise
2 teaspoons sriracha, or to taste
To serve
coriander sprigs
1. To make the speedy pickled vegetables, mix the rice wine vinegar, 1 tablespoon water, sugar, and salt together in a medium bowl. Add the carrot and cucumber, toss to combine and set aside.
2. For the sriracha mayo, mix the mayonnaise and sriracha in a small bowl. Taste and adjust to your desired level of heat.
3. Reheat the Vietnamese Meatballs in the microwave, oven or air fryer.
4. Spread the sriracha mayo on the inside of the bread rolls (both sides). Drain the pickled vegetables.
5. Add meatballs to the rolls with a generous amount of pickled vegetables and a few sprigs of fresh coriander and mint leaves.
Additions: I’ll often add a few drops of Maggi Seasoning or fresh chilli for a more authentic flavour. If you can get your hands on a daikon radish, it can be pickled with the carrot and cucumber.
Bread: Vietnamese bread rolls are crusty on the outside and soft on the inside. They can be purchased from some supermarkets or at any good Vietnamese bakery. The best substitute would be a baguette cut into smaller pieces or any crusty long bread roll.
Leftovers: Wrap them up and pop them in lunchboxes the next day!
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