Banh Mi Xiu Mai / Vietnamese Meatball Sandwich
When people think of banh mi, the usual suspects come to mind: bánh mì thịt nướng with its smoky grilled pork or bánh mì thịt nguội stacked with layers of cold cuts and pate. But tucked in the shadows of these crowd favorites is a sandwich that deserves its time in the spotlight—bánh mì xíu
- Prep time
- 45 min
- Cook time
- 30 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 4 -6 Vietnamese Baguettes
- 2 lbs Fatty Ground Pork
- 1/2 lb Pork Fat
- 1 Small Jicama
- 1 tbsp Minced Garlic
- 2 stalks Green Onion (Whites Only)
- 1 tbsp Oyster Sauce
- 1 tsp MSG
- 1/2 tbsp Sugar
- 1 tsp Sesame Oil
- 1/4 tsp Salt
- 1/2 tsp White Pepper
- 1 tbsp Cornstarch
- 1 tbsp Oil
- 1 Small Shallot
- 1 tbsp Minced Garlic
- 6 oz Tomato Sauce
- 1/2 cup Water
- 1 tbsp Fish Sauce
- 1 tbsp Chicken Bouillon
- 1/2 tbsp Sugar
- 1 tsp Sesame Oil
- 1/4 tsp Salt and Pepper, To Taste
- Cornstarch Slurry (1 tsp Cornstarch Mixed With 1 tbsp Water)
- 1 tsp Sesame Oil
- Kewpie Mayo
- Cucumbers
- Jalapenos
- Pickled Veggies
- Cilantro
Instructions
- 1
Prep the Ingredients:
- 2
Chop the green onions, separating the whites from the greens
- 3
Finely dice the shallot
- 4
Peel and dice the jicama, then salt it lightly and squeeze out excess water
- 5
Cut the pork fat into small pieces and blend into a paste
- 6
Make the Meatballs:
- 7
In a mixing bowl, combine the ground pork, pork fat, jicama, garlic, and the whites of the green onion
- 8
Season with oyster sauce, MSG, sugar, salt, and pepper. Add cornstarch and mix well until fully combined
- 9
Lightly oil your hands to prevent sticking and form the mixture into large meatballs
- 10
Steam the meatballs for 6-8 minutes until they are firm and cooked through
- 11
Make the Sauce:
- 12
Heat oil in a large pan over medium heat. Sauté the minced shallots and garlic until fragrant
- 13
Pour in the tomato sauce and water, stirring to combine
- 14
Season with fish sauce, chicken bouillon, sugar, salt, and pepper
- 15
Thicken the sauce by stirring in the cornstarch slurry
- 16
Bring the sauce to a boil, then add the steamed meatballs. Cover and let simmer for 5 minutes to allow the flavors to meld
- 17
Finish by stirring in sesame oil for extra depth of flavor
- 18
Serve:
- 19
Lightly toast your Vietnamese baguette. Then, using a serrated knife, slice lengthwise down one side of the baguette without cutting all the way through, creating a hinge similar to a hot dog bun
- 20
Slather on kewpie mayo, and add in all your favorite banh mi toppings, including cucumbers, jalapenos, pickled veggies, and cilantro
- 21
Top with xiu mai and spoon over sauce. Enjoy!