The neighborhood that we live in has a large Vietnamese community, so I've been seeing Banh Mi sandwiches on the side for a bit. What's not to love... fresh baked french bread, crisp sweet veggies, and pork :::sigh::: So when I saw this recipe in Bon Appetite last month I slid it right into the rotation. Although there's a bit of chili sauce and a splash of jalapenos, the heat is less than you would find on a buffalo wing and the veggies are able to cool it off a bit. Since you can prep everything a day in advance, it makes for a relatively painless weeknight meal. Or better yet, stuff everything into a baguette and slice it into bite sized pieces, and have a new party favorite for the big game!
Pork Meatball Banh Mi
Adapted from: Bon Appetite, January 2010
2/3 cup mayo
2 green onions, finely chopped
1 tablespoon hot chili sauce (I used 1/2 sriracha and 1/2 chili garlic sauce)
2 cups grated carrots
2 cups grated, peeled daikon (Japanese radish)
1/4 cup rice vinegar (I had some with garlic on hand)
1/4 cup sugar
1 teaspoon sea salt
1 tablespoon sesame oil (plus extra for frying)
1 lb ground pork
1/4 cup fresh basil, finely chopped
4 garlic cloves, minced
3 green onions, finely chopped
1 tablespoon fish sauce
1 tablespoon hot chili sauce (sriracha)
1 tablespoon sugar
2 teaspoons cornstarch
1 teaspoon fresh ground black pepper
1 teaspoon sea salt
1 jalapeno, with ribs and seeds removed, and sliced thin
1 bunch of fresh cilantro springs
1 full size french baguette
Sauce:
Mix the first three ingredients together. Cover and chill.
Veggies:
Mix together carrots, daikon, rice vinegar, sugar, salt, and 1 tablespoon sesame oil. Cover and let sit for one hour (or overnight in fridge if being prepped ahead).
Meatballs:
Mix together basil, garlic, green onions, fish sauce, 1 tablespoon sriracha, sugar, cornstarch, salt and pepper. Add in ground pork and gently mix until everything is incorporated. Roll mixture into 1 inch balls. (If this is being prepped ahead, place balls onto lined cookie sheet, cover and refrigerate.) Heat 1 tablespoon sesame oil in a frying pan and saute the meatballs over medium- high heat, turning once, until they are cooked through. Be sure not to crowd them in the pan or they will steam instead of caramelize.
Slice the baguette, and spread the sauce over the inside. Arrange the drained veggies, cilantro, jalapeno, and top with the meatballs. Enjoy!
Pork Meatball Banh Mi
Adapted from: Bon Appetite, January 2010
2/3 cup mayo
2 green onions, finely chopped
1 tablespoon hot chili sauce (I used 1/2 sriracha and 1/2 chili garlic sauce)
2 cups grated carrots
2 cups grated, peeled daikon (Japanese radish)
1/4 cup rice vinegar (I had some with garlic on hand)
1/4 cup sugar
1 teaspoon sea salt
1 tablespoon sesame oil (plus extra for frying)
1 lb ground pork
1/4 cup fresh basil, finely chopped
4 garlic cloves, minced
3 green onions, finely chopped
1 tablespoon fish sauce
1 tablespoon hot chili sauce (sriracha)
1 tablespoon sugar
2 teaspoons cornstarch
1 teaspoon fresh ground black pepper
1 teaspoon sea salt
1 jalapeno, with ribs and seeds removed, and sliced thin
1 bunch of fresh cilantro springs
1 full size french baguette
Sauce:
Mix the first three ingredients together. Cover and chill.
Veggies:
Mix together carrots, daikon, rice vinegar, sugar, salt, and 1 tablespoon sesame oil. Cover and let sit for one hour (or overnight in fridge if being prepped ahead).
Meatballs:
Mix together basil, garlic, green onions, fish sauce, 1 tablespoon sriracha, sugar, cornstarch, salt and pepper. Add in ground pork and gently mix until everything is incorporated. Roll mixture into 1 inch balls. (If this is being prepped ahead, place balls onto lined cookie sheet, cover and refrigerate.) Heat 1 tablespoon sesame oil in a frying pan and saute the meatballs over medium- high heat, turning once, until they are cooked through. Be sure not to crowd them in the pan or they will steam instead of caramelize.
Slice the baguette, and spread the sauce over the inside. Arrange the drained veggies, cilantro, jalapeno, and top with the meatballs. Enjoy!
No comments:
Post a Comment