Vietnamese Meatball Banh Mi Sandwich
Total Time: 00h 45m
Makes: 4 servings
Banh Mi sandwiches are a popular street food. Banh Mi’s have both French and Chinese flavors with a local fusion. I suggest making a double batch so you can reheat the meatballs and have leftover Bahn Mi’s all week. These would also be great in an Asian-inspired Buddha bowl. Wash this down with my Thai-inspired iced coffee recipe. (Thank you to our friend Stacey Swanson for creating this wonderful recipe.)
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Ingredients
- 4 rolls, you can use cut baguette, demi baguettes, demi brioche rolls, french bread rolls, some type of split roll with some length that can stand up to holding meatballs and veggies
- 1/2 pound of ground pork
- 1/2 pound of ground chicken
- 1 tablespoon of fish sauce (optional)
- 2 tablespoons of Wholesome Organic sugar
- 2 teaspoons of Frontier Co-op garlic flakes
- 1.5-2 teaspoons of Simply Organic cilantro
- 1.5-2 teaspoons of Frontier Co-op sweet leaf basil
- 1 teaspoon of Simply Organic coriander
- 2 teaspoons or to taste of Frontier Co-op salt
- 1/2 teaspoon of Frontier Co-op pepper
- 1/2 cup of panko bread crumbs
- 1 egg
- Quick Pickle Vegetables
- 1 cup julienned carrots
- 1 cup of julienned Persian cucumbers
- 4 tiny snacking sweet peppers cut into thin rings
- 1 teaspoon of Frontier Co-op salt
- 1 tablespoon of Wholesome Organic sugar
- 1/4 cup of white vinegar or rice wine vinegar
- Juice of one lime
- Pinch of Frontier Co-op red chili flake
- Optional Topping Ideas
- Shaved fresh jalapeno
- Pickled jalapeno
- Siracha mayo
- Fresh cilantro
Directions
- 375 degree oven
- You can pan fry these rolls to get a nice crust and then finish off in the oven for 15-20 min or you can skip this step and just bake them off on a parchment lined cookie sheet.
- In a small saucepan, combine vinegar, lime juice, salt, sugar and red pepper flake and heat through til just warmed. Throw your julienned vegetables in and set to the side off the flame. You will want to stir this off and on and as the veggies release some liquid and you just want to keep coating everything. Warming the brine will also help to “quick pickle” the vegetables.
- In a bowl combine ground pork, chicken, coconut aminos, fish sauce, sugar, garlic flake, cilantro, basil, coriander, s&p to taste, panko, egg.
- I used a small ice cream scoop to form meatballs or you can roll them into 1 inch or so balls.
- Lightly pan fry to get a crust on the meatball and then bake for about another 15 minutes or until done.
- Place meatballs inside your roll of choice, top with some quick pickled vegetables and add any toppings you like.
