MEATBALL BANH MI
This AMAZING step-by-step meatball Banh Mi recipe with pickled carrot and daikon, Sriracha mayo, cilantro, and jalapeno will surprise and delight your taste buds!
Provided by Sarah
Categories Sandwiches
Time 1h20m
Number Of Ingredients 21
Steps:
- Start by preparing the carrot and daikon. Add the julienned carrots and daikon to a large bowl and toss in the sugar, salt, vinegar and sesame oil. Set aside for 1 hour, stirring occasionally.
- While that's going, thoroughly combine all the meatball ingredients in a bowl, and form into meatballs (you should get about 20). Place the meatballs on a parchment lined baking sheet, and transfer to the freezer for 20 minutes. After the meatballs have been chilled, heat a tablespoon of oil in a cast iron or nonstick skillet over medium high heat. Fry the meatballs until browned on all sides and cooked through.
- In a separate bowl, combine the mayonnaise and Sriracha. Open up each piece of bread, and spread the Sriracha mayonnaise on each side. Fill with the pickled carrots and daikon, cooked meatballs, jalapenos, and cilantro. Serve!
Nutrition Facts : Calories 677 kcal, Carbohydrate 47 g, Protein 26 g, Fat 42 g, SaturatedFat 12 g, Cholesterol 88 mg, Sodium 947 mg, Fiber 3 g, Sugar 11 g, ServingSize 1 serving
PORK MEATBALL BANH MI
I fell in love with banh mi, Vietnamese sandwiches, while living in New York, and they have been a favorite of mine ever since. The combination of the crusty baguette, crunchy pickled vegetables, fresh herbs, salty meat, and all of the sauces is a bright party of texture and flavor, and I cannot get enough. This version plops some juicy meatballs into the filling and they are dangerously good!
Provided by Molly Yeh
Categories main-dish
Time 45m
Yield 4 sandwiches
Number Of Ingredients 17
Steps:
- For the pickled vegetables: Stir the vinegar, sugar, salt and 1/2 cup water together in a small bowl until the sugar and salt are dissolved. Add the carrots and daikon. Marinate until ready to serve.
- For the pork meatballs: Mix the pork, cilantro, soy sauce, cornstarch, sugar, salt, garlic and green onion together in a large bowl. Scoop the meatball mixture into 12 golf-sized balls and roll. Heat the oil in a pan over medium heat and add the meatballs. Cook for 4 minutes. Flip and cook until completely cooked through, another 4 minutes.
- For the bahn mi: Cut the pieces of baguette in half lengthwise and warm in a 375 degree F oven or on a skillet until slightly toasty. Spread hoisin on one side, sriracha and mayonnaise on the other. Add the cucumber slices, cilantro sprigs and jalapeno slices. Add 3 meatballs and the pickled vegetables. Serve.
BANH MI MEATBALLS
Carol Blymire (of _Alinea At Home_ fame) was inspired by her memories of the Vietnamese banh mi sandwich. This is her recipe. Use recipe #412845 for the pickled carrots. http://bit.ly/aWax5I
Provided by DrGaellon
Categories Lunch/Snacks
Time 30m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Combine pork, mayonnaise, egg, breadcrumbs, minced chilies, soy sauce, salt and Do Chua gently with your hands, trying not to compact the meat too much. Form into walnut-sized balls (slightly larger than 1 tbsp). Place on a parchment-lined baking sheet and refrigerate 30 minutes.
- Preheat oven to 350°F Pour oils into a large skillet over high heat. When oils are shimmering, roll meatballs in flour and place into skillet. Turn heat down to medium and brown meatballs on all sides.
- Transfer meatballs to a parchment-lined baking sheet (use a fresh piece of parchment, please!) and place in preheated oven for 10 minutes until cooked through.
- Make cucumber ribbons by using a vegetable peeler on the cucumber. Wrap each meatball with a cucumber ribbon, and top with a pinch more diced Do Chua.
Nutrition Facts : Calories 438.1, Fat 25.4, SaturatedFat 7.1, Cholesterol 102.8, Sodium 610.3, Carbohydrate 26.3, Fiber 2, Sugar 3.7, Protein 25.2
BANH MI MEATBALL SANDWICH RECIPE BY TASTY
Here's what you need: daikon radish, carrot, jalapeñoes, sugar, salt, sesame oil, rice vinegar, ground pork, fresh cilantro, scallion, garlic, fish sauce, siracha, sugar, salt and pepper mix, cornstarch, baguette, sriracha mayonnaise, fresh cilantro
Provided by Tasty
Categories Lunch
Yield 4 servings
Number Of Ingredients 19
Steps:
- Combine the pickled carrot and daikon ingredients in a mixing bowl. Set aside and let them pickle for at least an hour.
- Combine all of the banh mi meatball ingredients in a large mixing bowl. Form ping pong sized meatballs. Pan fry until browned on all sides and cooked all the way through.
- Put together the sandwich. Smear a layer of Sriracha mayo on one half of the baguette, add the meats, a few of the pickled carrots and daikon and some fresh cilantro. Top with other half of baguette.
- Enjoy!
Nutrition Facts : Calories 423 calories, Carbohydrate 17 grams, Fat 26 grams, Fiber 1 gram, Protein 30 grams, Sugar 13 grams
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