Vietnamese🍞 Bread & bakery

Meatball Bánh Mì

Name: Meatball Bánh Mì
Total time: 50 min
Cuisine: Vietnamese
Ingredients: ~6 oz ground beef; ~6 oz ground pork; ~¼ cups breadcrumbs; ~¼ cups Parmesan cheese; ~¼ tsp red pepper flakes; ~¾ tsp kosher salt; ~¼ tsp black pepper; ~3 cloves garlic; 1 egg; ~¼ cups ricotta cheese; ~3 tbsp rice vinegar; ~1½ tsp sugar; ~1 medium carrots; ~1 Persian cucumber; ~3 tbsp mayo; ~1 tbsp sriracha; ~½ tsp sesame oil; ~2 green onion; ~2 tbsp hoisin sauce; ~1 Vietnamese baguette; ~1 jalapeño; ~¼ cups cilantro; ~1 tbsp sesame seeds

⏱ 50 min

A creative fusion sandwich combining Vietnamese bánh mì with homemade meatballs. Ground beef and pork meatballs bound with breadcrumbs, Parmesan, and ricotta are baked until tender and juicy, then glazed with hoisin. Served on a light Vietnamese baguette with quick-pickled carrots and cucumbers, sriracha-sesame mayo sauce, fresh cilantro, green onion, jalapeño, and sesame seeds.

Adapted from a video by SAM THE COOKING GUY

I Put Meatballs In A Bánh Mì... And It Changed Everything

Watch on YouTube

Ingredients

ground beef~6 ozest.
ground pork~6 ozest.
breadcrumbs~¼ cupsest.
Parmesan cheese~¼ cupsest.
red pepper flakes~¼ tspest.
kosher salt~¾ tspest.
black pepper~¼ tspest.
garlicsqueezed garlic~3 clovesest.
egg1
ricotta cheese

Steps

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1
Combine ground beef, ground pork, breadcrumbs, Parmesan, red pepper flakes, salt, pepper, squeezed garlic, egg, and ricotta in a bowl. Using gloved hands, gently mix until just combined, being careful not to overmix.
2
Roll the mixture into walnut-sized meatballs and place on a baking sheet. Bake in a 400°F oven for 15–20 minutes until they reach an internal temperature of 160°F.
3
Mix rice vinegar and sugar in a bowl. Cut carrots into matchsticks and cucumber into thin slices, then add to the vinegar mixture and toss to combine.
4
Mix mayo, sriracha, and sesame oil together in a small bowl to make the sauce.
5
Cut green onion into thin shreds and set aside.
6
Place the baked meatballs in a bowl and toss with hoisin sauce to coat.
7
Cut the Vietnamese baguette open along the center line. Spread the sriracha-sesame mayo sauce evenly on the inside of the bread.
8
Layer the drained pickled carrots and cucumber over the sauce, then arrange 3 hoisin-coated meatballs on top.
9
Add more pickled carrots and cucumber over the meatballs. Top with sliced jalapeño.
10
Scatter green onion shreds over the top. Tuck fresh cilantro throughout the sandwich for added flavor and aroma.
11
Finish by sprinkling a few sesame seeds over the top.
12
Cut the sandwich down the middle and enjoy. Do not toast the bread—serve it warm and fresh to experience the Vietnamese-style texture as intended.

Meatball Bánh Mì

Ingredients

Steps

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