Bánh mì xíu mại with a Twist

Ingredients

• For the meatballs: For the meatballs:
• 500g (1.1 lb) ground pork 500g (1.1 lb) ground pork
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 stalk lemongrass, finely chopped 1 stalk lemongrass, finely chopped
• 1 thumb-sized piece of ginger, grated 1 thumb-sized piece of ginger, grated
• 2 tablespoons fish sauce 2 tablespoons fish sauce
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 tablespoon brown sugar 1 tablespoon brown sugar
• 1 teaspoon five-spice powder 1 teaspoon five-spice powder
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 1/4 cup breadcrumbs 1/4 cup breadcrumbs
• 1 egg, beaten 1 egg, beaten
• For the pickled vegetables: For the pickled vegetables:
• 1 carrot, julienned 1 carrot, julienned
• 1 daikon radish, julienned 1 daikon radish, julienned
• 1/2 cup rice vinegar 1/2 cup rice vinegar
• 1/4 cup water 1/4 cup water
• 2 tablespoons sugar 2 tablespoons sugar
• 1 teaspoon salt 1 teaspoon salt
• For the sandwich: For the sandwich:
• Baguette, cut into individual sandwich-sized portions Baguette, cut into individual sandwich-sized portions
• Fresh cilantro leaves Fresh cilantro leaves
• Sliced cucumber Sliced cucumber
• Mayonnaise Mayonnaise
• Sriracha sauce (optional) Sriracha sauce (optional)

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 8g
• Carbohydrates (total, sugars): 30g, 8g
• Protein: 25g
• Fiber: 3g
• Salt: 2g

Preparation

1. 1.
   In a large bowl, combine all the meatball ingredients and mix well until evenly combined.
2. 2.
   Shape the mixture into small meatballs, about 1 inch in diameter.
3. 3.
   Heat a tablespoon of oil in a skillet over medium heat. Add the meatballs and cook until browned on all sides and cooked through, about 10-12 minutes.
4. 4.
   In a separate bowl, combine the rice vinegar, water, sugar, and salt. Stir until the sugar and salt are dissolved. Add the julienned carrot and daikon radish to the bowl and let it sit for at least 30 minutes to pickle.
5. 5.
   Slice the baguette portions lengthwise, leaving one side intact to create a pocket for the filling.
6. 6.
   Spread mayonnaise on one side of the baguette and drizzle sriracha sauce, if desired, on the other side.
7. 7.
   Place a few meatballs in the baguette, followed by a generous amount of pickled vegetables, sliced cucumber, and fresh cilantro leaves.
8. 8.
   Serve the Bánh mì xíu mại sandwiches immediately and enjoy!

Treat your ingredients with care...

• Lemongrass — Remove the tough outer layers before finely chopping the tender inner part for a more pleasant texture in the meatballs.
• Fish sauce — Use a high-quality fish sauce for the best flavor. If you prefer a milder taste, reduce the amount slightly.
• Baguette — Look for a crusty baguette with a light and airy interior for the perfect texture in the sandwich.
• Pickled vegetables — Ensure the julienned carrots and daikon radish are evenly coated in the vinegar brine for a well-balanced tanginess.
• Sriracha sauce — Adjust the amount of sriracha according to your desired level of spiciness.

Tips & Tricks

• For a lighter version, you can bake the meatballs in the oven at 180°C (350°F) for 20 minutes instead of pan-frying them.
• Experiment with different herbs such as Thai basil or mint for added freshness and complexity.
• If you prefer a vegetarian option, substitute the ground pork with crumbled tofu or tempeh and adjust the seasonings accordingly.
• Customize the level of spiciness by adding more or less sriracha sauce to the sandwich.
• To save time, you can prepare the pickled vegetables in advance and store them in the refrigerator for up to a week.

Serving advice

Serve the Bánh mì xíu mại sandwiches as a satisfying lunch or dinner option. Accompany them with a side of crispy Vietnamese spring rolls or a light green salad for a complete meal.

Presentation advice

To enhance the visual appeal, garnish the sandwiches with a sprinkle of sesame seeds or a drizzle of hoisin sauce. Serve them on a wooden cutting board or a vibrant plate to showcase the vibrant colors of the pickled vegetables.