Meatball Banh Mi #dinner #lunch

Meatball Banh Mi #dinner #lunch

This meatball banh mi with cured carrot and daikon, Sriracha mayo, cilantro, and jalapeno, is the most shockingly scrumptious thing I've made in some time. In case you're not effectively recognizable, banh mi are a sort of Vietnamese sandwich, normally made with a delicate Vietnamese loaf, crude veggies, and a protein– – frequently flame broiled pork or a pork cutlet.

This banh mi formula is made with succulent custom made pork meatballs, prepared with garlic, herbs, Sriracha, and fish sauce. Astounding.

For me, what makes this sandwich incredible, and banh mi extraordinary by and large… is the blend of the splendid, fresh surfaces and kinds of the vegetables, and the wealth of the meat (the sound slathering of fiery mayo doesn't hurt either). It's cookout cover food, for outing cover climate. So set up these, get three other fortunate sandwich beneficiaries, and get ready for magnificence.

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Meatball Banh Mi #dinner #lunch

Carrot Daikon Salad:

  • 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
To assemble the sandwiches:

  • 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


  1. 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.
  2. 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.
  3. 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!

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