Meatball Banh Mi
User Reviews
5
-
Prep Time
1 hr 10 mins
-
Cook Time
10 mins
-
Total Time
1 hr 20 mins
-
Servings
4
-
Calories
677 kcal
-
Course
Lunch
-
Cuisine
Vietnamese
Meatball Banh Mi
Description
This Meatball Banh Mi recipe features ground pork meatballs seasoned with garlic, cilantro, scallions, fish sauce, sriracha, sugar, salt, pepper, and cornstarch for binding. After chilling, the meatballs are pan-fried until browned and cooked through. The carrot and daikon salad is pickled in sugar, salt, rice wine vinegar, and sesame oil for an hour, lending a crisp and tangy contrast.
The sandwich assembles with toasted baguette segments spread with sriracha mayonnaise, layered with the meatballs, pickled vegetables, fresh jalapeño slices, and cilantro. The mix of textures and flavors balances richness, heat, acidity, and freshness, capturing the essence of a classic banh mi adapted with meatballs.
Ingredients
For the carrot daikon salad:
- 2 carrot julienned, medium
- 1 cup daikon radish (julienned)
- 2 tablespoons sugar
- ½ teaspoon salt
- 3 tablespoons rice wine vinegar
- 2 teaspoons sesame oil
For the meatballs:
- 1 pound ground pork (450g)
- 2 tablespoons cilantro or basil; chopped
- 1 scallion (chopped)
- 3 cloves garlic (minced)
- 1 tablespoon fish sauce
- 1 tablespoon sriracha
- 2 teaspoons sugar
- salt to taste
- black pepper to taste
- 1 tablespoon cornstarch
- 1 tablespoon neutral cooking oil generic cooking oil
To assemble the sandwiches:
- 1/4 cup mayonnaise
- 2 teaspoons sriracha
- 1 baguette (cut into 4 equal pieces and lightly toasted)
- 1 jalapeño (seeded and thinly sliced)
- cilantro fresh
Instructions
- 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 Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 677 kcal
% Daily Value*
| Calories | 677kcal | 34% |
| Carbohydrates | 47g | 16% |
| Protein | 26g | 52% |
| Fat | 42g | 65% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 88mg | 29% |
| Sodium | 947mg | 39% |
| Potassium | 580mg | 12% |
| Fiber | 3g | 12% |
| Sugar | 11g | 22% |
| Vitamin A | 5175IU | 104% |
| Vitamin C | 18.3mg | 20% |
| Calcium | 87mg | 9% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
