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Banh Mi with Lemongrass Meatballs

Banh Mi with Lemongrass Meatballs

Since I had extra ground pork from making lemongrass meatballs and lemongrass paste, I decided to whip up some banh mi after making my bun cha. I’d recommend making the pickled daikon and carrot at least one day ahead of time, though. Making the pickles three days in advance is ideal, but I wanted the banh mi in my mouth fast and that was as long as I was willing to wait.

I formed and flattened the patties to match the shape of the baguettes I was using, to ensure easy devouring. If you’re using leftover meatballs, as in my bun cha, just cut them all in half so they’re not bulging out of the sandwich, unless you like it that way, like an Italian meatball sub.

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I really wish I had a Vietnamese grocery or bakery nearby and could pick up baguettes there. The difference between Vietnamese baguettes and French baguettes are that Vietnamese ones are less dense but with the same chewiness and softness as the French ones. I think they incorporate rice flour into the dough, hence the airiness. But I gotta work with what I’ve got.

Banh Mi with Lemongrass Meatballs

November 2, 2017
: 4 sandwiches
: easy

By:

Ingredients
  • LEMONGRASS MEATBALL PATTIES (makes 4 patties):
  • 1 lb. ground pork (80% lean)
  • 2 Tbsp. fish sauce
  • 2 tsp. sugar
  • 1 tsp. salt
  • couple dashes of white pepper
  • 1.5 Tbsp. lemongrass paste
  • 2 Tbsp. cilantro, minced
  • 3 garlic cloves, minced
  • REMAINING INGREDIENTS:
  • 4 – 10” inch baguettes
  • mayonnaise
  • green jalapenos, sliced thinly
  • cilantro
  • pickled daikon and carrots
  • hoisin sauce
Directions
  • Step 1 In a large bowl, combine all the ingredients for the meatball patties. Shape four patties to the baguette shape and size. Grill on a pan, both sides for 4-5 minutes or until cooked all the way through. Brush some hoisin sauce onto both sides. Set aside.
  • Step 2 Toast your baguettes (optional). Slather mayonnaise on one or both sides. Place a layer of thinly sliced jalapenos on one side, and some pickled carrots and daikon on the other side. Place meat patty on with some cilantro on top. Serve.

 

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Instructions with Photos:

 

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In a large bowl, combine all the ingredients for the meatball patties.

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Shape four patties to the baguette shape and size.

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Grill on a pan, both sides for 4-5 minutes or until cooked all the way through.

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When the meat is cooked all the way through, brush some hoisin sauce onto both sides. Set aside.

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Toast your baguettes (optional). Slather mayonnaise on one or both sides. Place a layer of thinly sliced jalapenos on one side, and some pickled carrots and daikon on the other side.

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Place meat patty on with some cilantro on top. Serve.

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banhmipin



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