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Vietnamese Meatball Sandwich (Banh Mi Xiu Mai)

Delishar
Servings 4

Ingredients
  

  • 250 g minced pork/chicken
  • 250 g prawn clean and minced
  • 3 cloves garlic minced divided
  • 1/2 med yellow onion diced
  • 1 tbsp finely minced lemongrass use the soft inner ends only
  • 1 egg yolk + 1/2 egg white
  • 1/2 cup panko bread crumbs or steamed and finely chopped jicama
  • 1 can diced tomatoes 411g
  • 1 tbsp sugar
  • 1 tbsp concentrated chicken stock
  • 2 tbsp fish sauce
  • Salt and pepper to taste
  • corn starch slurry 1 tsp corn flour + 2 tsp water
  • 1-2 tbsp of olive oil
  • 4 baguettes
  • 1/2 cup shredded carrots
  • 1/2 cup loosely packed cilantro/chinese parsley/coriander leaves
  • 2 tbsp of chopped spring onion

Instructions
 

  • 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.

Notes

Adapted from Viet Spices