Surinamese-style Bánh mì xíu mại

Ingredients

In this Surinamese adaptation of Bánh mì xíu mại, we incorporate Surinamese spices and flavors to give the dish a unique twist. The original Vietnamese version typically uses a combination of pork and shrimp for the meatballs, while the Surinamese version focuses solely on pork. Additionally, the Surinamese sauce adds a spicy and tangy element to the sandwich, which is not traditionally found in the Vietnamese version. We alse have the original recipe for Bánh mì xíu mại, so you can check it out.

• 500g (1.1 lb) ground pork 500g (1.1 lb) ground pork
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon ground turmeric 1 teaspoon ground turmeric
• 2 cloves garlic, minced 2 cloves garlic, minced
• 2 tablespoons fresh cilantro, chopped 2 tablespoons fresh cilantro, chopped
• 2 tablespoons fresh parsley, chopped 2 tablespoons fresh parsley, chopped
• Salt and pepper to taste Salt and pepper to taste
• 4 small baguettes 4 small baguettes
• 2 chili peppers, finely chopped 2 chili peppers, finely chopped
• 2 tablespoons lime juice 2 tablespoons lime juice
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 tablespoon brown sugar 1 tablespoon brown sugar
• 1 cucumber, thinly sliced 1 cucumber, thinly sliced
• Pickled carrots and daikon radish, for garnish Pickled carrots and daikon radish, for garnish
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories: 450 kcal / 1884 KJ
• Fat: 25g (Saturated Fat: 8g)
• Carbohydrates: 30g (Sugars: 5g)
• Protein: 25g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine the ground pork, cumin, coriander, turmeric, minced garlic, chopped cilantro, chopped parsley, salt, and pepper. Mix well until all the ingredients are evenly incorporated.
2. 2.
   Shape the mixture into small meatballs, about the size of a golf ball.
3. 3.
   Heat vegetable oil in a large skillet over medium heat. Add the meatballs and cook until they are golden brown and cooked through, about 8-10 minutes.
4. 4.
   In a separate bowl, combine the chopped chili peppers, lime juice, minced garlic, vegetable oil, soy sauce, and brown sugar to make the Surinamese sauce. Mix well.
5. 5.
   Slice the baguettes lengthwise, leaving one side intact. Spread the Surinamese sauce on the inside of the baguettes.
6. 6.
   Place the cooked meatballs inside the baguettes. Top with cucumber slices, pickled carrots and daikon radish, and fresh cilantro.
7. 7.
   Serve the Surinamese-style Bánh mì xíu mại immediately and enjoy!

Treat your ingredients with care...

• Ground pork — Make sure to use lean ground pork for healthier meatballs.
• Cumin, coriander, and turmeric — Toasting the spices before adding them to the meat mixture will enhance their flavors.
• Baguettes — Look for crusty baguettes with a soft interior for the perfect texture.

Tips & Tricks

• For a spicier sandwich, add more chili peppers to the Surinamese sauce.
• If you prefer a milder flavor, remove the seeds from the chili peppers before chopping.
• You can make the meatballs in advance and refrigerate them until ready to cook.
• Experiment with different pickled vegetables for added variety.
• Serve the sandwich with a side of Surinamese-style peanut sauce for dipping.

Serving advice

Serve the Surinamese-style Bánh mì xíu mại as a delicious lunch or dinner option. It pairs well with a side of sweet potato fries or a fresh green salad.

Presentation advice

To enhance the presentation, cut the baguettes into smaller portions and arrange them on a platter. Garnish with additional fresh cilantro and serve with colorful pickled vegetables on the side.