Vietnamese Pork Meatball Sandwich — Banh Mi Xiu Mai
Saigon morning baguette stuffed with tender pork meatballs simmered in a tomato and shallot sauce, layered with mayonnaise, pate, pickled carrot and daikon, cucumber, cilantro, and sliced chilli for a warm sandwich.
Vietnamese
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Mince shallot and garlic. Soak panko in milk 2 minutes until soft. Knead pork with half shallot, half garlic, panko, eggs, fish sauce, pepper, and sugar 1 minute until tacky. Peel carrot and daikon, slice into matchsticks, toss with rice vinegar, brown sugar, and salt 10 minutes until glossy. Halve tomatoes, scoop seeds, chop flesh fine. Slice cucumber into spears and chillies into rings.
Build
Shape pork into 16 small meatballs. Heat oil in a large skillet over medium 1 minute, add remaining shallot and garlic 1 minute until fragrant, then tomato paste, stir 1 minute until brick-red.
Simmer
Add tomato, chicken stock, and meatballs to skillet over low heat 12–14 minutes, turning once, until cooked through and sauce reduces to a glossy nap.
Toast
Split baguettes lengthwise, lay cut-side down in a hot dry pan over medium 90 seconds until warmed with light marks and crisp edges.
Plate
Spread pâté and mayonnaise into bread, spoon meatballs and sauce in, layer pickled ribbons, cucumber, chilli rings, and cilantro. Slice diagonally and serve while warm.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.