I recently learned about banh mi from reading various food magazines in the past year. It’s basically a Vietnamese-French sub sandwich. A crusty baguette holds flavorful fillings (such as pork meatballs, barbecued or shredded pork), mayo, pickled daikon and carrots for a little crunch and tang, and sliced jalapeños to add the perfect heat. Bon Appetit’s recipe features a kick-ass Sriracha mayo that will surely please your palate, especially if you’re as obsessed with the spicy condiment as we are. The nice thing about this recipe is that you can make the mayo and the meatballs the day before, and throw everything together very quickly the day of. Then sit back and enjoy the familiar chewiness and crunchiness of a French baguette with sweet, sour and spicy Vietnamese flavors. These cultural hybrid sandwiches are definitely going to be made again around here! The recipe below makes 4 sandwiches.
Pork Meatball Banh Mi
(From the January 2010 issue of Bon Appetit)
For the Sriracha Mayo:
2/3 cup mayonnaise
2 green onions, finely chopped
1 tablespoon hot chili sauce (such as Sriracha)
For the Meatballs:
1 pound ground pork
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 freshly ground black pepper
1 teaspoon coarse kosher salt
For the Sandwiches:
2 cups coarsely grated carrots
2 cups coarsely grated peeled daikon (Japanese white radish)
1/4 cup unseasoned rice vinegar
1/4 cup sugar
1 teaspoon coarse kosher salt
1 tablespoon Asian sesame oil
4 10-inch-long individual baguettes or four 10-inch-long pieces French-bread baguette (cut from 2 baguettes)*
Thinly sliced jalapeño chiles
16 large fresh cilantro sprigs
* 10 inches sounded a little excessive to us. If I go to Subway, I’m a 6-inch sub kind of gal. So cut the bread according to your appetite! Also, the recipe doesn’t say to, but we toasted our rolls in the oven before assembling the sandwiches.
- Stir all ingredients for the Sriracha mayo in a small bowl. Season with salt. This can be done 1 day ahead. Cover and chill.
- Next, prepare the 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. Meatballs can also be made 1 day ahead. Cover and chill.
- Toss the grated carrot and daikon with the rice vinegar, sugar, and salt in medium bowl. Let stand at room temperature 1 hour, tossing occasionally.
- Heat sesame oil in large skillet over medium-high heat. Add meatballs. Sauté until brown and cooked through, turning meatballs often and lowering heat if browning too quickly, about 15 minutes.
- Cut each baguette or baguette piece horizontally in half. Pull out enough bread from each bread half to leave 1/2-inch-thick shell (we skipped this step and were still able to assemble our sandwiches just fine — it depends on the density of your baguette).
- Spread Sriracha mayo over each bread shell. Fill each with 1/4 of meatballs. Arrange jalapeños, then cilantro on top of meatballs. Drain pickled vegetables; place on top of the sandwiches, pressing down on baguette tops. Enjoy!