Name: Banh Mi Meatball Sandwich Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Cuisine: Vietnamese
Ingredients: For the Pickled Carrot and Daikon:; 1½ cups daikon radish; 1½ cups Carrot; 2 jalapeñoes; 2 tbsp sugar; ½ tsp salt; 2 tsp sesame oil; 3 tbsp rice vinegar; For the meatballs:; 1 lb Ground Pork; 2 tbsp chopped fresh cilantro; 1 chopped scallion; 3 minced garlic cloves; 1 tbsp fish sauce; 1 tbsp siracha; 2 tsp sugar; to taste salt and pepper mix; 1 tbsp cornstarch; For the Sandwich:; baguette; sriracha mayonnaise; fresh cilantro

How To Make Banh Mi Meatball Sandwich

The daikon radish, sriracha mayonnaise and banh mi meatballs in this tasty Banh Mi sandwich give a refreshing twist to the classic breakfast sandwich.

Preparation: 10 minutes

Cooking: 30 minutes

Total: 40 minutes

Serves:

Ingredients

For the Pickled Carrot and Daikon:

1½cupsdaikon radish
1½cupscarrot
2jalapeñoes
2tbspsugar
½tspsalt
2tspsesame oil
3tbsprice vinegar

For the Meatballs:

1lbground pork
2tbspfresh cilantro,chopped
1scallion,chopped
3garlic cloves,minced
1tbspfish sauce
1tbspsiracha
2tspsugar
salt and pepper mix,to taste
1tbspcornstarch

For the Sandwich:

baguette
sriracha mayonnaise
fresh cilantro

Instructions

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 another half of the baguette. Enjoy!

Nutrition

Calories: 397.34kcal
Fat: 26.52g
Saturated Fat: 9.29g
Monounsaturated Fat: 11.63g
Polyunsaturated Fat: 3.20g
Carbohydrates: 18.56g
Fiber: 2.60g
Sugar: 12.19g
Protein: 20.48g
Cholesterol: 81.65mg
Sodium: 575.81mg
Calcium: 58.37mg
Potassium: 645.92mg
Iron: 1.60mg
Vitamin A: 400.26µg
Vitamin C: 23.59mg

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