Meatball Banh Mi
Spicy, delicious banh mi sandwiches originated in Vietnam. Served on a soft baguette, they typically include meat, cilantro, cucumbers, mayo and pickled vegetables. Here’s our take on this popular sandwich!
Preparation time: 30 minutes
- 1 pound ground pork
- 1 egg
- ¼ cup breadcrumbs
- 2 tablespoons packed light brown sugar
- 2 tablespoons fresh lime juice
- 1 tablespoon fish sauce
- 1 tablespoon soy sauce
- 1 teaspoon sriracha, plus more for topping
- 1 baguette, sliced into 4 pieces
- ¼ cup mayonnaise
- 1-2 carrots, shredded
- 1 cucumber, sliced
- 1 bunch cilantro, chopped
- Heat oven to 400 F.
- Combine pork, egg and breadcrumbs and form into meatballs. Place meatballs on a rimmed baking sheet.
- Mix brown sugar, lime juice, fish sauce, soy sauce and sriracha; drizzle over meatballs, reserving a little bit of the sauce.
- Bake the meatballs for 25 minutes, spooning the remainder of the sauce over the meatballs toward the end of the cook time.
- Slice baguette pieces lengthwise and spread mayo on bottom half of each. Top with shredded carrot, cucumber, cilantro and cooked meatballs. Top with more sriracha. Serve warm.