Seafood Meatball Bánh Mì Recipe 435

SEAFOOD MEATBALL BáNH Mì RECIPE - (4.3/5)

Seafood Meatball Bánh mì Recipe - (4.3/5) image

Provided by gnikylime

Number Of Ingredients 23

Ingredients

Hot Chili "Mayo":
Meatballs
0.22 lb. [100 g.] scallops
0.22 lb. [100 g.] shrimp, shelled, deheaded, and deveined
0.26 lb. [120 g.] salmon, skin removed
0.33 lb. [150 g.] turkey or chicken breast
1 t. [1 Teelöffel] black sesame
1 large or 2 small garlic cloves, minced
2 green onions, finely chopped
1 T. [1 Esslöffel] fish sauce
1 T. [1 Esslöffel] Huy Fong Sriracha
1 T. [1 Esslöffel] sugar
1 T. [1 Esslöffel] flour
1 t. [1 Teelöffel] freshly ground black pepper
a couple of dashes salt
2/3 c. [165 g.] fat free Greek yogurt
2 green onions, finely chopped
1 T. [1 Esslöffel] Huy Fong Sriracha
Sandwiches:
đồ chua (1/2 recipe http://www.hungryhuy.com/vietnamese-pickled-daikon-carrot-recipe-do-chua/)
4 10-in. [25 cm.] Vietnamese baguettes [or 8 fresh Brötchen]
thinly sliced jalapeño or Thai chiles
16 large fresh cilantro sprigs

Steps:

1. Preheat oven to 300 F / 150 C 2. Chop the proteins until texture of ground meat. (Alternative, used the meat grinder attachment to a stand mixer) 3. Mix meatball ingredients and form 12 balls. 4. Cook balls in two batches over medium-high heat until brown on the bottom. Flip and brown the other side. 5. Transfer browned meatballs to an oven-safe dish. Bake in the oven 15-20 minutes or until done. 6. While the meatballs are baking, mix together the "mayo." 7. Cut each baguette or crusty roll [Brötchen] horizontally in half. Pull out enough bread from each bread half to leave 1/2-inch[1.3 cm]-thick shell. Spread hot chili "mayo" over each bread shell. Arrange jalapeños, then cilantro, in bottom halves. Fill each with 1/4 of meatballs [or 1/8 if using Brötchen]. Drain đồ chua; place atop meatballs. Press on baguette tops.

BANH MI MEATBALL SANDWICH RECIPE BY TASTY

Banh Mi Meatball Sandwich Recipe by Tasty image

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

Ingredients

1 ½ cups daikon radish
1 ½ cups carrot
2 jalapeñoes
2 tablespoons sugar
½ teaspoon salt
2 teaspoons sesame oil
3 tablespoons rice vinegar
1 lb ground pork
2 tablespoons fresh cilantro, chopped
1 scallion, chopped
3 cloves garlic, minced
1 tablespoon fish sauce
1 tablespoon siracha
2 teaspoons sugar
salt and pepper mix, to taste
1 tablespoon cornstarch
baguette
sriracha mayonnaise
fresh cilantro

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

Pork Meatball Banh Mi image

I fell in love with banh mi, Vietnamese sandwiches, while living in New York, and they have been a favorite of mine ever since. The combination of the crusty baguette, crunchy pickled vegetables, fresh herbs, salty meat, and all of the sauces is a bright party of texture and flavor, and I cannot get enough. This version plops some juicy meatballs into the filling and they are dangerously good!

Provided by Molly Yeh

Categories main-dish

Time 45m

Yield 4 sandwiches

Number Of Ingredients 17

Ingredients

1/4 cup rice wine vinegar
2 tablespoons sugar
1 1/2 teaspoons kosher salt
1/2 cup julienned carrot (2 inches long)
1/2 cup julienned daikon (2 inches long)
1 pound ground pork
1 tablespoon chopped fresh cilantro
1 tablespoon soy sauce
2 teaspoons cornstarch
1 teaspoon sugar
1/4 teaspoon kosher salt
2 cloves garlic, grated
2 green onions, thinly sliced
1 tablespoon vegetable oil
2 French baguettes, cut into 4-inch pieces
Hoisin, sriracha and mayonnaise, for serving
4-inch-long thin slices seedless cucumber, fresh cilantro sprigs and jalapeno sliced on an angle, for topping

Steps:

For the pickled vegetables: Stir the vinegar, sugar, salt and 1/2 cup water together in a small bowl until the sugar and salt are dissolved. Add the carrots and daikon. Marinate until ready to serve.
For the pork meatballs: Mix the pork, cilantro, soy sauce, cornstarch, sugar, salt, garlic and green onion together in a large bowl. Scoop the meatball mixture into 12 golf-sized balls and roll. Heat the oil in a pan over medium heat and add the meatballs. Cook for 4 minutes. Flip and cook until completely cooked through, another 4 minutes.
For the bahn mi: Cut the pieces of baguette in half lengthwise and warm in a 375 degree F oven or on a skillet until slightly toasty. Spread hoisin on one side, sriracha and mayonnaise on the other. Add the cucumber slices, cilantro sprigs and jalapeno slices. Add 3 meatballs and the pickled vegetables. Serve.

MEATBALL BANH MI

Meatball Banh Mi image

Make and share this Meatball Banh Mi recipe from Food.com.

Provided by gailanng

Categories Lunch/Snacks

Time 45m

Yield 4 serving(s)

Number Of Ingredients 23

Ingredients

2/3 cup mayonnaise
2 green onions, finely chopped
1 tablespoon hot chili sauce (sriracha)
1 lb ground pork (ground turkey or chicken works too)
1/4 cup finely chopped fresh basil
4 garlic cloves, minced
3 green onions, finely chopped
1 tablespoon fish sauce (such as nam pla or nuoc nam)
1 tablespoon hot chili sauce (such as sriracha)
1 tablespoon sugar
2 teaspoons cornstarch
1 teaspoon fresh ground black pepper
1 teaspoon coarse kosher salt
2 cups coarsely grated carrots
2 cups coarsely grated peeled daikon radishes
1/4 cup unseasoned rice vinegar
1/4 cup sugar
1 teaspoon coarse kosher salt
1 tablespoon sesame oil
4 (10 inch) individual French baguettes (or 4 - 10-inch-long pieces French-bread baguette cut from 2 baguettes)
thinly sliced jalapeno chile
16 large fresh fresh cilantro stems
soy sauce (optional)

Steps:

Hot Chili Mayo: Stir all ingredients in small bowl. Season with salt. do ahead Can be made 1 day ahead. Cover and chill.
Meatballs: Line rimmed baking sheet with plastic wrap. Gently mix all ingredients in large bowl. Using moistened hands and scant tablespoonful for each, roll meat mixture into 1-inch meatballs. Arrange on baking sheet. DO AHEAD Can be made 1 day ahead. Cover and chill.
Sandwiches: Toss first 5 ingredients in medium bowl. Let stand at room temperature 1 hour, tossing occasionally.
Preheat oven to 300°F Heat sesame oil in large skillet over medium-high heat. Add half of meatballs. Saute until brown and cooked through, turning meatballs often and lowering heat if browning too quickly, about 15 minutes. Transfer meatballs to another rimmed baking sheet. Place in oven. Repeat with remaining meatballs.
Cut each baguette or baguette piece horizontally in half. Pull out enough bread from each bread half to leave 1/2-inch-thick shell. Spread hot chili mayo over each bread shell. Arrange jalapenos, then cilantro, in bottom halves. Fill each with 1/4 of meatballs. Drain pickled vegetables; place atop meatballs. Splash on soy sauce, if desired. Press on baguette tops.

Nutrition Facts : Calories 898, Fat 30.7, SaturatedFat 10.3, Cholesterol 81.8, Sodium 2634.9, Carbohydrate 116.4, Fiber 6.4, Sugar 23.5, Protein 39.5

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