Here's a twist on a Vietnamese classic. Lemongrass-infused pork meatballs served on a crusty French baguette with a green papaya, cucumber, and jicama salad tossed with tamarind, lime, and fish sauce. Served with sliced jalapeños, mint and cilantro leaves, and a sriracha mayo made with Hampton Creek Just Mayo.
We're thrilled to feature Just Mayo from Hampton Creek in our dishes—it's rich and creamy, just like mayonnaise should be. That it's made with plant protein instead of egg, with all the resulting health and environmental benefits, is a most excellent bonus prize.
Mayonaise (canola oil, water, white distilled vinegar, 2% or less of the following: spice, salt, sugar, lemon juice concentrate, modified food starch, modified food starch, pea protein, fruit and vegetable juice (color), xanthan gum, calcium chloride)
Fish sauce (anchovy extract, salt, water, fructose, hydrolysed vegetable protein)
Kaffir Lime Leaves
Servings Per Container: 1.0
Amount Per Serving*
*Our nutrition data includes all sauces, dressings, condiments, and garnishes included with a dish. If you have specific concerns about sodium, fat, or overall calories, know that we often serve these items on the side so you can add them to taste or leave them out, if you like.