Meatball Banh Mi | Imamother

Amarante

Wed, Oct 14 2015, 7:34 pm

Ground chicken works fine as a sub. If you don't want to make the pickled veggies, just use the fresh veggies as noted.

Meatball Banh Mi

Serves: 6

1 pound ground pork (sub chicken)
1 egg
3 scallions, sliced
1 clove garlic, minced
1/2 cup plain bread crumbs
1/2 cup cilantro, chopped
2 tablespoons packed light brown sugar
2 tablespoons fresh lime juice
1 tablespoon fish sauce
1 tablespoon low-sodium soy sauce
1 teaspoon sriracha, plus more for topping
1 1/2 French baguettes, sliced into 6 pieces
6 tablespoons mayonnaise
Pickled vegetables (recipe below) or Grated carrot, sliced cucumber and cilantro
cilantro, for serving

Heat oven to 375° F. In a large bowl, combine pork, egg, scallions, garlic, bread crumbs, cilantro, brown sugar, lime juice, fish sauce, soy sauce, and sriracha. Form into 12 meatballs. Place meatballs on a rimmed baking sheet coated with nonstick cooking spray and bake in preheated oven for 20 minutes.

Slice baguette pieces lengthwise and spread 1 tablespoon mayonnaise on bottom half of each. Top with pickled vegetables and cilantro, then place 3 meatballs on each. Finish with sriracha. Serve warm.

Vietnamese Pickled Vegetables

Makes: About 1 1/2 cups

2 cups warm water
2 tablespoons sugar
1 tablespoon salt
1/4 cup rice vinegar
1 carrot, peeled and julienned
1 cucumber, julienned
1 daikon, peeled and julienned

Stir the sugar and salt into the warm water until dissolved. Pour in the rice vinegar.

Add the julienned vegetables and let sit for at least 10 minutes.