Considered to be one of the world’s best street foods, Banh Mi is a Vietnamese sandwich introduced by the French. Banh Mi really just means bread, but usually you will find a Banh Mi with meat (pork belly), pickled carrots/daikon, cilantro, with chili sauce or mayonnaise. It is extremely difficult not to like a Banh Mi. It is light but packed with flavor because of the marinated meat, sweet and sour toppings, and a tinge of spice. It is even more impossible not to like this Banh Mi. With mini meatballs stuffed in a demi baguette intead of sliced meat makes this one different and oh so tasty.
Sirloin Meatball Banh Mi
Sirloin Meatball Banh Mi
Ingredients
Hot Chili Mayo
- 2/3 cupmayonnaise
- 2 green onions, finely chopped
- 1 tablespoonhot sriracha
Meatballs
- 1 pound ground sirloin
- 1/4 cup finely chopped fresh basil
- 4 garlic cloves, minced
- 3 green onions, finely chopped
- 1 tablespoon fish sauce
- 1 tablespoon hot chili sauce (such as sriracha)
- 1 tablespoon sugar
- 2 teaspoons cornstarch
- 1 teaspoon freshly ground black pepper
- 1 teaspoon coarse kosher salt
Sandwiches
- 2 cups coarsely grated carrots
- 2 cups coarsely grated peeled daikon
- 1/4 cup unseasoned rice vinegar
- 1/4 cup sugar
- 1 teaspoon coarse kosher salt
- 1 tablespoon Asian sesame oil
- 4 10-inch-long individual baguettes
- Thinly sliced jalapeño chiles
- 16 large fresh cilantro sprigs
Recipe
- Hot Chili Mayo: Stir all ingredients in small bowl. Season with salt.
- Meatballs: Line rimmed baking sheet with plastic wrap. Gently mix all ingredients in large bowl. Using moistened hands and scant tablespoonful for each, roll meat mixture into 1-inch meatballs.
- Sandwiches: Toss first 5 ingredients in medium bowl. Let stand at room temperature 1 hour, tossing occasionally. Heat sesame oil in large skillet over medium-high heat. Add the meatballs. Sauté until brown and cooked through, turning meatballs often and lowering heat if browning too quickly, about 15 minutes. Transfer meatballs to another rimmed baking sheet. Place in oven. Repeat with remaining meatballs.
- Cut each baguette or baguette piece horizontally in half. Pull out enough bread from each bread half to leave 1/2-inch-thick shell. Spread hot chili mayo over each bread shell. Arrange jalapeños, then cilantro, in bottom halves. Fill each with 1/4 of meatballs. Drain pickled vegetables; place atop meatballs. Press on baguette tops.
That looks sooooo very tasty.