Pork Meatball Sandwich (Banh-Mi Style)

Aug 29, 2018 | Food | Leave a Comment
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Pork Meatball Sandwich (Banh-Mi Style). I am a huge fan of Vietnamese food. Especially the Banh-mi sandwich. And If you have never given this cuisine a chance you don’t know what you are missing! I had my first banh mi sandwich at a small restaurant in Oakland and became hooked. Its a hearty sandwich served in a crispy baguette and filled with juicy grilled meats like pork or chicken. Its then topped with fresh flavors and crunchy veggies like cucumber, carrot, and jalapeño. It’s just an incredibly delicious and quickly made sandwich. This version has a ground pork meatball that incorporates all of those flavors. And topped with a crunchy and tangy carrot, jalapeño, and cilantro mix. You could quickly make a tray of these meatballs and set out all the fixings for this at your next game day party. Let me know what you think in the comments below.

Enjoy,

Xo- Ayesha

Pork Meatball Sandwich (Banh-Mi Style)

Pork Meatballs:

1 pound ground pork
One shallot, finely diced.
Two garlic cloves, finely minced.
Two tablespoons cilantro, roughly chopped.
1 tablespoon brown sugar
1 tablespoon fish sauce
1 tablespoon sriracha
Salt and pepper to taste.
1 tablespoon canola oil
Mayonnaise, for serving.
Two baguettes, cut into halves. (Or just a crusty roll)
Thinly sliced cucumber slices for serving.
Thinly sliced jalapeño, for serving.
Cilantro, for serving.
Carrot mixture, recipe below.

In a large bowl add the first seven ingredients and season with salt and pepper. Form into evenly sized meatballs and set aside. Heat a large cast iron skillet over medium-high heat. Now cook the meatballs in batches until browned and cooked thoroughly. You could also bake these meatballs at 400 degrees for 15-20 minutes.

Allow the meatballs to cool slightly. Spread your baguette with mayo on each side. Fill with meatballs, carrot, cilantro, jalapeño and cucumber slices. Yum!

Carrot mixture:

One cup julienne carrot (Save time by buying it pre-cut)
1 tablespoon rice wine vinegar
1 teaspoon sesame oil
1 tablespoon brown sugar
Pinch salt and pepper

In a small bowl add carrots. Toss in sugar, vinegar, oil, salt, and pepper and toss gently. Refrigerate until ready to use.


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