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 MEATBALL SALAD
Make and share this Banh Mi Meatball Salad recipe from Food.com.
Provided by gailanng
Categories Greens
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 21
Steps:
- For the pickled vegetables: Whisk the vinegar, honey and 1/2 tspkosher salt together in a medium bowl. Add the carrots, daikon and onion; toss gently. Refrigerate at least 30 minutes; stir occasionally to evenly distribute the brine.
- Preheat your oven to 450 degrees F. Place the cubed baguette on a baking sheet and drizzle with a little bit of olive oil. Lightly season with kosher salt and black pepper to taste. Toss with your hands. Shake the pan so that the bread is in a single layer, then toast in the oven for 5-10 minutes, until lightly browned and crispy. Remove the croutons from the oven and transfer to a plate or bowl. Carefully dust off any crumbs from the baking sheet, then spray it generously with cooking spray.
- In a large bowl, combine the beef, garlic, basil, up to 1 tablespoon sriracha sauce, black pepper to taste, fish sauce and kosher salt. Gently shape the meat mixture into 16 evenly sized meatballs and transfer each to the greased baking sheet, making sure to space them evenly apart so they are not touching. Bake the meatballs, undisturbed, until browned and just cooked through, 8-12 minutes. Let them cool a slightly while you assemble the salad.
- At this point, add the mayonnaise and 2 tsp sriracha to the pickled vegetables and stir to combine thoroughly.
- In a large salad bowl, add the romaine, cherry tomatoes and cucumber. Add the pickled dressed vegetables and toss to combine and dress the salad. Add the croutons and toss gently again. Divide the salad among dinner plates and top with 4 meatballs apiece. Drizzle with sriracha if desired, then garnish with the herbs and lime wedges. Serve immediately.
Nutrition Facts : Calories 294.5, Fat 12.2, SaturatedFat 4.8, Cholesterol 73.7, Sodium 1665, Carbohydrate 19.9, Fiber 5.7, Sugar 8.1, Protein 27.3
VIETNAMESE BANH MI SALAD
This recipe, from the cooking blog A Spicy Perspective, is wonderful. I did tweak the dressing a bit to add a bit of spice.
Provided by Pinay0618
Categories Salad Dressings
Time 45m
Yield 4 serving(s)
Number Of Ingredients 24
Steps:
- Combine the ingredients for the chicken marinade in a baking dish. Place the chicken in the marinade. Cover and refrigerate for at least 30 minutes.
- Meanwhile, chop the vegetables for the salad. Mix the hot water, vinegar, red pepper and salt in a medium bowl. Stir to dissolve the sugar. Reserve 2 tablespoons of this pickling liquid for the dressing. Place the cucumbers and radishes in the mixture to pickle. Toss and set aside.
- Preheat the grill to medium heat. Grill the chicken for 5 minutes per side, then cover with foil and let it rest for 5 minutes before slicing.
- Place the romaine lettuce on dinner plates, topped with carrots, pickled cucumbers and radishes, sliced chicken, cilantro and green onions.
- Mix 2 tablespoons of the pickling liquid with mayo,fish sauce, lime juice, sriracha sauce, and olive oil. Whisk well and salt and pepper to taste. Drizzle over the top of the salads.
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