Spicybanhmi Recipes

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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

SPICY BANH MI



Spicy Banh Mi image

This is a vegetarian version of a Vietnamese street food sandwich! Adapted from Vegetarian Times magazine-May 2010.

Provided by Sharon123

Categories     Lunch/Snacks

Time 30m

Yield 1 large sandwich

Number Of Ingredients 19

1/2 teaspoon toasted sesame oil
1/2 teaspoon olive oil
0.5 (6 ounce) package extra firm tofu, cut into 1/2-inch cubes
1/4-1/2 cup cornstarch
1 teaspoon tamari soy sauce
2 tablespoons nutritional yeast
1/4 cup rice vinegar (or apple cider vinegar)
2 teaspoons honey
1/2-1 teaspoon red pepper flakes
1/4 cup shredded daikon radish (or regular red radish)
1/4 cup shredded carrot
1/2 French baguette, split in half lengthwise
1 tablespoon mayonnaise (or more to taste)
1 teaspoon red chili pepper, suace (like Sriracha)
1/4 teaspoon soy sauce
2 slices cucumbers (6 inch)
6 sprigs fresh cilantro
6 cherry tomatoes, thinly sliced
4 lettuce leaves, torn

Steps:

  • Tofu:.
  • Coat the bottom of a skillet with olive oil and sesame oil over medium high heat. Lightly dredge the tofu cubes in the cornstarch. Add the tofu to the skillet and saute 5 minutes, or until golden brown. Transfer to plate; sprinkle with the soy sauce and toss with the nutritional yeast.
  • Sandwich:.
  • Mix the vinegar, honey, and red pepper flakes in a small bowl. Add the radish and carrot, and stir to mix. Set aside.
  • Let stand 15-30 minutes, stirring occasionally.
  • Preheat oven to 350*F. Place baguette on baking sheet, and crisp 5 minutes in the oven. Cool 2-3 mintues.
  • Spread mayonnaise on both sides of bread. Sprinkle with red chile sauce and tamari. Fill with the tofu cubes, cucumber, and cilantro. Drain carrot/radish mixture and spread on sandwich. Top with tomatoes and lettuce. Season with salt and pepper, if desired. Press top half of baguette on sandwich, adn slice sandwich in half. Enjoy!

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