Seafood Meatball Bánh Mì Recipe 435

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MEATBALL BANH MI



Meatball Banh Mi image

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

2 medium carrots ((julienned))
1 cup daikon radish ((julienned))
2 tablespoons sugar
½ teaspoon salt
3 tablespoons rice wine vinegar
2 teaspoons sesame oil
1 pound ground pork ((450g))
2 tablespoons chopped cilantro or basil
1 scallion ((chopped))
3 cloves garlic ((minced))
1 tablespoon fish sauce
1 tablespoon Sriracha
2 teaspoons sugar
salt and pepper ((to taste))
1 tablespoon cornstarch
1 tablespoon oil
1/4 cup mayonnaise
2 teaspoons Sriracha
1 baguette ((cut into 4 equal pieces and lightly toasted))
1 jalapeno ((seeded and thinly sliced))
fresh cilantro

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



Pork Meatball Banh Mi image

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

1/4 cup rice wine vinegar
2 tablespoons sugar
1 1/2 teaspoons kosher salt
1/2 cup julienned carrot (2 inches long)
1/2 cup julienned daikon (2 inches long)
1 pound ground pork
1 tablespoon chopped fresh cilantro
1 tablespoon soy sauce
2 teaspoons cornstarch
1 teaspoon sugar
1/4 teaspoon kosher salt
2 cloves garlic, grated
2 green onions, thinly sliced
1 tablespoon vegetable oil
2 French baguettes, cut into 4-inch pieces
Hoisin, sriracha and mayonnaise, for serving
4-inch-long thin slices seedless cucumber, fresh cilantro sprigs and jalapeno sliced on an angle, for topping

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.

VIETNAMESE PORK MEATBALL BANH MI



Vietnamese Pork Meatball Banh Mi image

Make and share this Vietnamese Pork Meatball Banh Mi recipe from Food.com.

Provided by gailanng

Categories     Lunch/Snacks

Time 42m

Yield 4 serving(s)

Number Of Ingredients 17

2 cups grated carrots
1 tablespoon granulated sugar
1 tablespoon unseasoned rice vinegar
1/2 cup mayonnaise
1 tablespoon sriracha hot sauce
1 lb ground pork
3 garlic cloves, minced
3 green onions, roots trimmed, white and green parts thinly sliced
1 jalapeno, minced (include seeds for a spicier meatball)
1 teaspoon minced lemongrass
1 tablespoon fish sauce
2 teaspoons granulated sugar
1/2 teaspoon salt
2 teaspoons cornstarch
1 tablespoon sesame oil
1/3 cup fresh cilantro leaves
1 large French baguette, cut into 4 (6-inch)

Steps:

  • In a small bowl, toss the grated carrots with the granulated sugar and unseasoned rice vinegar. Let stand for at least 30 minutes and preferably one hour at room temperature. Stir often.
  • In another small bowl, whisk together the mayonnaise and sriracha hot sauce. Chill until ready to use.
  • In a large bowl, combine the pork, garlic, green onions, jalapeño, lemongrass, fish sauce, sugar, salt and cornstarch. Shape the mixture into 16 golf-ball size meatballs and set aside.
  • In a large skillet, heat the sesame oil over medium heat until hot. Add the meatballs and cook for about about 12 minutes. Turn them often so they brown equally on all sides. Remove the meatballs from the skillet and set aside.
  • Cut the baguette pieces in half and pull out excess bread from the bottom half of the baguette to create a shell for the meatballs. Fill each shell with four meatballs and top with 1/2 cup of the carrot slaw. Sprinkle with cilantro leaves. Spread sriracha mayonnaise on the top halves of the bread and place on top of the meatballs. Serve.

Nutrition Facts : Calories 575, Fat 37.9, SaturatedFat 11, Cholesterol 89.4, Sodium 1180, Carbohydrate 35.3, Fiber 2.9, Sugar 11.4, Protein 23.5

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