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Vietnamese Meatball Sandwich (Banh Mi Xiu Mai)

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Servings: 4
Ingredients Method Notes

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

Method
 

  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.

Notes

Adapted from Viet Spices