Vietnamese Meatball Sandwich (Banh Mi Xiu Mai)
Well seasoned tender meatballs in a sweet and savoury tomato sauce, served in a crusty French loaf. If you love a good meatball sub, then you have got to try this 30 minutes Asian version!
- Prep time
- --
- Cook time
- Not listed
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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
- 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.