Best Seafood Meatball Bánh Mì Recipes

MEATBALL BANH MI

Meatball Banh Mi image

This AMAZING step-by-step meatball Banh Mi recipe with pickled carrot and daikon, Sriracha mayo, cilantro, and jalapeno will surprise and delight your taste buds!

Provided by Sarah

Time 1h20m

Number Of Ingredients 21

Ingredients

2 medium carrots ((julienned))
1 cup daikon radish ((julienned))
2 tablespoons sugar
½ teaspoon salt
3 tablespoons rice wine vinegar
2 teaspoons sesame oil
1 pound ground pork ((450g))
2 tablespoons chopped cilantro or basil
1 scallion ((chopped))
3 cloves garlic ((minced))
1 tablespoon fish sauce
1 tablespoon Sriracha
2 teaspoons sugar
salt and pepper ((to taste))
1 tablespoon cornstarch
1 tablespoon oil
1/4 cup mayonnaise
2 teaspoons Sriracha
1 baguette ((cut into 4 equal pieces and lightly toasted))
1 jalapeno ((seeded and thinly sliced))
fresh cilantro

Steps:

Start by preparing the carrot and daikon. Add the julienned carrots and daikon to a large bowl and toss in the sugar, salt, vinegar and sesame oil. Set aside for 1 hour, stirring occasionally.
While that's going, thoroughly combine all the meatball ingredients in a bowl, and form into meatballs (you should get about 20). Place the meatballs on a parchment lined baking sheet, and transfer to the freezer for 20 minutes. After the meatballs have been chilled, heat a tablespoon of oil in a cast iron or nonstick skillet over medium high heat. Fry the meatballs until browned on all sides and cooked through.
In a separate bowl, combine the mayonnaise and Sriracha. Open up each piece of bread, and spread the Sriracha mayonnaise on each side. Fill with the pickled carrots and daikon, cooked meatballs, jalapenos, and cilantro. Serve!

Nutrition Facts : Calories 677 kcal, Carbohydrate 47 g, Protein 26 g, Fat 42 g, SaturatedFat 12 g, Cholesterol 88 mg, Sodium 947 mg, Fiber 3 g, Sugar 11 g, ServingSize 1 serving

PORK MEATBALL BANH MI

Pork Meatball Banh Mi image

I fell in love with banh mi, Vietnamese sandwiches, while living in New York, and they have been a favorite of mine ever since. The combination of the crusty baguette, crunchy pickled vegetables, fresh herbs, salty meat, and all of the sauces is a bright party of texture and flavor, and I cannot get enough. This version plops some juicy meatballs into the filling and they are dangerously good!

Provided by Molly Yeh

Categories main-dish

Time 45m

Yield 4 sandwiches

Number Of Ingredients 17

Ingredients

1/4 cup rice wine vinegar
2 tablespoons sugar
1 1/2 teaspoons kosher salt
1/2 cup julienned carrot (2 inches long)
1/2 cup julienned daikon (2 inches long)
1 pound ground pork
1 tablespoon chopped fresh cilantro
1 tablespoon soy sauce
2 teaspoons cornstarch
1 teaspoon sugar
1/4 teaspoon kosher salt
2 cloves garlic, grated
2 green onions, thinly sliced
1 tablespoon vegetable oil
2 French baguettes, cut into 4-inch pieces
Hoisin, sriracha and mayonnaise, for serving
4-inch-long thin slices seedless cucumber, fresh cilantro sprigs and jalapeno sliced on an angle, for topping

Steps:

For the pickled vegetables: Stir the vinegar, sugar, salt and 1/2 cup water together in a small bowl until the sugar and salt are dissolved. Add the carrots and daikon. Marinate until ready to serve.
For the pork meatballs: Mix the pork, cilantro, soy sauce, cornstarch, sugar, salt, garlic and green onion together in a large bowl. Scoop the meatball mixture into 12 golf-sized balls and roll. Heat the oil in a pan over medium heat and add the meatballs. Cook for 4 minutes. Flip and cook until completely cooked through, another 4 minutes.
For the bahn mi: Cut the pieces of baguette in half lengthwise and warm in a 375 degree F oven or on a skillet until slightly toasty. Spread hoisin on one side, sriracha and mayonnaise on the other. Add the cucumber slices, cilantro sprigs and jalapeno slices. Add 3 meatballs and the pickled vegetables. Serve.

SEAFOOD MEATBALL BáNH Mì RECIPE - (4.3/5)

Seafood Meatball Bánh mì Recipe - (4.3/5) image

Provided by gnikylime

Number Of Ingredients 23

Ingredients

Hot Chili "Mayo":
Meatballs
0.22 lb. [100 g.] scallops
0.22 lb. [100 g.] shrimp, shelled, deheaded, and deveined
0.26 lb. [120 g.] salmon, skin removed
0.33 lb. [150 g.] turkey or chicken breast
1 t. [1 Teelöffel] black sesame
1 large or 2 small garlic cloves, minced
2 green onions, finely chopped
1 T. [1 Esslöffel] fish sauce
1 T. [1 Esslöffel] Huy Fong Sriracha
1 T. [1 Esslöffel] sugar
1 T. [1 Esslöffel] flour
1 t. [1 Teelöffel] freshly ground black pepper
a couple of dashes salt
2/3 c. [165 g.] fat free Greek yogurt
2 green onions, finely chopped
1 T. [1 Esslöffel] Huy Fong Sriracha
Sandwiches:
đồ chua (1/2 recipe http://www.hungryhuy.com/vietnamese-pickled-daikon-carrot-recipe-do-chua/)
4 10-in. [25 cm.] Vietnamese baguettes [or 8 fresh Brötchen]
thinly sliced jalapeño or Thai chiles
16 large fresh cilantro sprigs

Steps:

1. Preheat oven to 300 F / 150 C 2. Chop the proteins until texture of ground meat. (Alternative, used the meat grinder attachment to a stand mixer) 3. Mix meatball ingredients and form 12 balls. 4. Cook balls in two batches over medium-high heat until brown on the bottom. Flip and brown the other side. 5. Transfer browned meatballs to an oven-safe dish. Bake in the oven 15-20 minutes or until done. 6. While the meatballs are baking, mix together the "mayo." 7. Cut each baguette or crusty roll [Brötchen] horizontally in half. Pull out enough bread from each bread half to leave 1/2-inch[1.3 cm]-thick shell. Spread hot chili "mayo" over each bread shell. Arrange jalapeños, then cilantro, in bottom halves. Fill each with 1/4 of meatballs [or 1/8 if using Brötchen]. Drain đồ chua; place atop meatballs. Press on baguette tops.