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Pork Meatball Banh Mi

Prep Time20 minsCook Time20 minsTotal Time40 mins

These Vietnamese hybrid sandwiches called banh mi are made using pantry and commissary ingredients.
To make it gluten free, serve over rice like a banh mi bowl instead of a sandwich.

Hot Chili Mayo (optional)
 ⅔ cup Mayonnaise
 2 Scallions (green onions) finely chopped
 1 tbsp Hot Sauce
Meatballs
 1 lb Pork Sausage
 ¼ cup Basil, fresh and finely chopped
 4 Garlic cloves, minced
 3 Scallions, finely chopped
 1 tbsp Hot Sauce
 1 tbsp Sugar
 2 tsp Cornstarch
 1 tbsp Fish Sauce
 1 tsp Black Pepper
 1 tsp Salt
Sandwiches
 4 Hot dog buns or bake an Italian loaf from the freexer
 2 Jalapenos, thinly sliced (optional)
 16 Cilantro, fresh leaves
Pickled vegetables
 2 cups Carrots, shredded
 1 Cucumber, peeled and finely sliced
 ¼ Sugar
 ¼ cup Rice Vinegar
 1 tsp Salt
Pickled Veggies (do this first)
1

Toss all the pickled veg ingredients in medium bowl. Let stand at room temperature 1 hour, tossing occasionally.

Hot Chili Mayo (optional, just mayonnaise also tastes great)
2

Stir all ingredients in small bowl. Season with salt. do ahead Can be made 1 day ahead. Cover and chill.

Meatballs:
3

Mix together all the ingredients for the meatballs.

4

Preheat oven to 400F.
Line a rimmed baking sheet with parchment paper.

5

Form the mixture into meatballs. It's easier to shape them if you slightly moisten your hands with water.
Each ball should weigh about 1oz (30-35 grams)

6

Arrange the meatballs in a single layer on the prepared baking sheet.

7

Bake them until browned and cooked through, about 15 minutes.

To assemble sandwich
8

Cut each roll or bread loaf 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 jalapeños, then cilantro, in bottom halves. Fill each with 1/4 of meatballs. Drain pickled vegetables; place atop meatballs.

Nutrition Facts

0 servings

Serving size