BANH MI MEATBALLS
Carol Blymire (of _Alinea At Home_ fame) was inspired by her memories of the Vietnamese banh mi sandwich. This is her recipe. Use recipe #412845 for the pickled carrots. http://bit.ly/aWax5I
Provided by DrGaellon
Categories Lunch/Snacks
Time 30m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Combine pork, mayonnaise, egg, breadcrumbs, minced chilies, soy sauce, salt and Do Chua gently with your hands, trying not to compact the meat too much. Form into walnut-sized balls (slightly larger than 1 tbsp). Place on a parchment-lined baking sheet and refrigerate 30 minutes.
- Preheat oven to 350°F Pour oils into a large skillet over high heat. When oils are shimmering, roll meatballs in flour and place into skillet. Turn heat down to medium and brown meatballs on all sides.
- Transfer meatballs to a parchment-lined baking sheet (use a fresh piece of parchment, please!) and place in preheated oven for 10 minutes until cooked through.
- Make cucumber ribbons by using a vegetable peeler on the cucumber. Wrap each meatball with a cucumber ribbon, and top with a pinch more diced Do Chua.
Nutrition Facts : Calories 438.1, Fat 25.4, SaturatedFat 7.1, Cholesterol 102.8, Sodium 610.3, Carbohydrate 26.3, Fiber 2, Sugar 3.7, Protein 25.2
PORK MEATBALL BANH MI
Make and share this Pork Meatball Banh Mi recipe from Food.com.
Provided by gailanng
Categories Lunch/Snacks
Time 50m
Yield 4 serving(s)
Number Of Ingredients 21
Steps:
- For the meatballs: Preheat the oven to 350 degrees F. Mix together the pork, breadcrumbs (only use enough to bind without making the mixture too dry or heavy), garlic, fish sauce, salt, Sriracha, sugar, egg and scallions.
- Form about 12 meatballs using damp hands or a medium ice cream scoop. Heat a large pan until hot, and then sear the meatballs until golden brown on all sides. Transfer to a baking dish and bake until the internal temperature reaches 165 degrees F, about 20 minutes.
- To serve, spread the Sriracha Mayo on both sides of the rolls. Place 3 meatballs into each roll, and top with a generous amount of Pickled Vegetables. Garnish with the cilantro.
- For the pickled vegetables: Bring the vinegar, sugar, salt and 1 cup water to a boil, and then remove from the heat.
- Place the carrots and radishes in a nonreactive container and pour the hot liquid over top. Cool to room temperature, and then refrigerate overnight.
- For the Sriracha Mayo: Whisk together the mayonnaise, Sriracha and sesame oil until combined. Adjust with more Sriracha to your desired level of spiciness.
Nutrition Facts : Calories 745.6, Fat 29.1, SaturatedFat 10.1, Cholesterol 128.3, Sodium 3760.9, Carbohydrate 91.8, Fiber 9.8, Sugar 55, Protein 29.8
VIETNAMESE PORK MEATBALL BANH MI
Make and share this Vietnamese Pork Meatball Banh Mi recipe from Food.com.
Provided by gailanng
Categories Lunch/Snacks
Time 42m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- In a small bowl, toss the grated carrots with the granulated sugar and unseasoned rice vinegar. Let stand for at least 30 minutes and preferably one hour at room temperature. Stir often.
- In another small bowl, whisk together the mayonnaise and sriracha hot sauce. Chill until ready to use.
- In a large bowl, combine the pork, garlic, green onions, jalapeño, lemongrass, fish sauce, sugar, salt and cornstarch. Shape the mixture into 16 golf-ball size meatballs and set aside.
- In a large skillet, heat the sesame oil over medium heat until hot. Add the meatballs and cook for about about 12 minutes. Turn them often so they brown equally on all sides. Remove the meatballs from the skillet and set aside.
- Cut the baguette pieces in half and pull out excess bread from the bottom half of the baguette to create a shell for the meatballs. Fill each shell with four meatballs and top with 1/2 cup of the carrot slaw. Sprinkle with cilantro leaves. Spread sriracha mayonnaise on the top halves of the bread and place on top of the meatballs. Serve.
Nutrition Facts : Calories 575, Fat 37.9, SaturatedFat 11, Cholesterol 89.4, Sodium 1180, Carbohydrate 35.3, Fiber 2.9, Sugar 11.4, Protein 23.5
BANH MI MEATBALL SANDWICH RECIPE BY TASTY
Here's what you need: daikon radish, carrot, jalapeñoes, sugar, salt, sesame oil, rice vinegar, ground pork, fresh cilantro, scallion, garlic, fish sauce, siracha, sugar, salt and pepper mix, cornstarch, baguette, sriracha mayonnaise, fresh cilantro
Provided by Tasty
Categories Lunch
Yield 4 servings
Number Of Ingredients 19
Steps:
- Combine the pickled carrot and daikon ingredients in a mixing bowl. Set aside and let them pickle for at least an hour.
- Combine all of the banh mi meatball ingredients in a large mixing bowl. Form ping pong sized meatballs. Pan fry until browned on all sides and cooked all the way through.
- Put together the sandwich. Smear a layer of Sriracha mayo on one half of the baguette, add the meats, a few of the pickled carrots and daikon and some fresh cilantro. Top with other half of baguette.
- Enjoy!
Nutrition Facts : Calories 423 calories, Carbohydrate 17 grams, Fat 26 grams, Fiber 1 gram, Protein 30 grams, Sugar 13 grams
PORK MEATBALL BANH MI
From our state local paper The West Australian and my favourite contributor Margaret Johnson. She describes this as a hybrid French/Vietnamese "sandwiches". Times are estimated.
Provided by ImPat
Categories Lunch/Snacks
Time 40m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- To make the meatballs, combine the pork mince, spring onions, fish sauce, coriander leaves, chilli sauce, garlic, sugar salt, pepper and flour and combine well and then, using wet hands, shape into meatballs of 3cm (1 inch) diameter.
- Heat the vegetable oil in a frypan to hot and fry off the balls, rolling them around inthe pan so they are well browned on a ll sides.
- To assemble the dish, place on the baguette slice a layer of lettuce, carrot and mayonnaise, then add a layer of the meatballs and finish with more coriander sprigs.
Nutrition Facts : Calories 1111.4, Fat 31.4, SaturatedFat 11.2, Cholesterol 90.2, Sodium 1813.5, Carbohydrate 153.9, Fiber 7.6, Sugar 11.5, Protein 52.6
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