Bread Pork

Vietnamese Meatball Sandwich (Banh Mi Xiu Mai)

Yum
I have to admit that this dish isn’t 100%  authentic because I substituted jicama (turnip) with panko. The reason was simple, I’m not a big fan of jicama or water chestnut as some other recipes calls for. Therefore, I choose breadcrumbs as I know they help to keep the meatball moist and tender. I got to learn about this dish from a reader of my cooking blog, she wrote me to ask if I have any Vietnamese meatball recipe as she really liked the meatball sub from a Vietnamese Deli around her work place. That was how the idea of this meatball sandwich came about.
 
I have to say I am pretty satisfied with the result of this recipe, everything was gone. Although the recipe is good for 3-4 person, husband and I cleaned the pot. He had 2nd servings of the who sandwich while I was eating extra servings of the meatball and using the sauce as a dipping sauce for my bread. Something that I will make again since it calls for very simple ingredients and it only takes 30 mins to prep, cook, and plate up. 🙂
 

In a large mixing bowl, add pork, prawn, lemongrass, 1/2 of minced garlic, egg, and panko.
Season with 1 tbsp of fish sauce, salt & pepper to taste.
Mix well but do not over-handle meat as it will cause it to become tough.
Form into golf ball size meatball and steam for 8 mins on high heat.
Meanwhile prepare the sauce.

Heat pan on med high, add oil.
Saute onion and garlic until translucent.
Add tomato sauce, chicken stock, fish sauce, sugar, salt & pepper.
Cover & simmer until the tomato breaks down, about 10 mins.
Add the pork ball and all the broth in the plate.
Let it simmer or 5 mins in the sauce.
Stir in corn starch slurry to thicken sauce.
Remove from heat, and build your sandwich with parsley, carrot, meatball, sauce, and spring onions.

Vietnamese Meatball Sandwich (Banh Mi Xiu Mai)
Serves 4
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Ingredients
  1. 250g minced pork/chicken
  2. 250g prawn, clean and minced
  3. 3 cloves garlic minced, divided
  4. 1/2 med yellow onion, diced
  5. 1 tbsp finely minced lemongrass, use the soft inner ends only
  6. 1 egg yolk + 1/2 egg white
  7. 1/2 cup panko bread crumbs or steamed and finely chopped jicama
  8. 1 can diced tomatoes, 411g
  9. 1 tbsp sugar
  10. 1 tbsp concentrated chicken stock
  11. 2 tbsp fish sauce
  12. Salt and pepper to taste
  13. corn starch slurry (1 tsp corn flour + 2 tsp water)
  14. 1-2 tbsp of olive oil
  15. 4 baguettes
  16. 1/2 cup shredded carrots
  17. 1/2 cup loosely packed cilantro/chinese parsley/coriander leaves
  18. 2 tbsp of chopped spring onion
Instructions
  1. In a large mixing bowl, add pork, prawn, lemongrass, 1/2 of minced garlic, egg, and panko.
  2. Season with 1 tbsp of fish sauce, salt & pepper to taste.
  3. Mix well but do not over-handle meat as it will cause it to become tough.
  4. Form into golf ball size meatball and steam for 8 mins on high heat.
  5. Meanwhile prepare the sauce.
  6. Heat pan on med high, add oil.
  7. Saute onion and garlic until translucent.
  8. Add tomato sauce, chicken stock, fish sauce, sugar, salt & pepper.
  9. Cover & simmer until the tomato breaks down, about 10 mins.
  10. Add the pork ball and all the broth in the plate.
  11. Let it simmer or 5 mins in the sauce.
  12. Stir in corn starch slurry to thicken sauce.
  13. Remove from heat, and build your sandwich with parsley, carrot, meatball, sauce, and spring onions.
Adapted from Viet Spices
Adapted from Viet Spices
Delishar | Singapore Cooking, Recipe, and Food Blog http://delishar.com/

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1 Comment

  • Reply
    MonuTeena RecipesPassion
    28 August, 2014 at 8:16 am

    O my my.. meatballs sandwich another great recipe with meatballs.. i am going to try it for sure and will mention your name and URL to my readers.. I dot need pork i will try it with chicken mince.. is that ok if i try with chicken mince , no need to alternate the ingredients ?

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