How To Make Banh Mi Xiu Mai

Introduction

Have you ever craved a sandwich that’s more than just a sandwich? Enter the world of Banh Mi Xiu Mai, a Vietnamese delicacy that elevates the simple baguettes to a whole new level of culinary delight. Imagine biting into a crispy, golden baguette, only to discover a treasure trove of tender, flavorful meatballs, juicy with every bite, complemented by fresh herbs, crunchy pickled vegetables, and a hint of spicy sauce.

What makes Banh Mi Xiu Mai stand out among its counterparts is its unique fusion of textures and flavors. The savory meatballs, known as Xiu Mai (xíu mại in Vietnamese), are seasoned to perfection, offering a delectable contrast to the crispiness of the bread and the vibrant freshness of the accompanying greens. This isn’t just a meal; it’s an experience, a harmonious blend of French baguette tradition and Vietnamese culinary artistry.

In this article, we will unravel the secrets behind this extraordinary sandwich. We’ll delve into its rich history, explore its diverse ingredients, and guide you through the steps to create your very own Banh Mi Xiu Mai at home. Get ready to embark on a gastronomic journey that promises to transform your kitchen into a Vietnamese street food haven.

Origin and History

Banh Mi Xiu Mai is a product of Vietnam’s rich culinary history, combining French and Chinese influences. The French introduced the baguette during the colonial era, which the Vietnamese transformed into their own beloved bánh mì. Xiu Mai, the flavorful meatball filling, has roots in Cantonese cuisine but has been adapted with Vietnamese ingredients like fish sauce and garlic.

This fusion of the French baguette and Chinese-inspired meatballs reflects Vietnam’s talent for creating unique and delicious dishes from diverse influences. Originating in southern Vietnam, particularly Ho Chi Minh City, Banh Mi Xiu Mai quickly became a street food favorite, cherished for its perfect blend of textures and flavors. Today, it stands out as a delightful example of Vietnam’s culinary ingenuity.

Detailed Recipe for Banh Mi Xiu Mai

Ingredients

– For the Meatballs (Xiu Mai):

• 500g ground pork
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 2 tablespoons fish sauce
• 1 tablespoon sugar
• 1 tablespoon soy sauce
• 1 tablespoon cornstarch
• 1/2 teaspoon black pepper
• 1 egg
• 1/4 cup finely chopped green onions

– For the Tomato Sauce:

• 2 ripe tomatoes, chopped
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 2 tablespoons vegetable oil
• 1 tablespoon fish sauce
• 1 tablespoon sugar
• 1/2 cup water

– For Pickled Vegetables:

• 1 large carrot, julienned
• 1 daikon radish, julienned
• 1/2 cup white vinegar
• 1/2 cup water
• 2 tablespoons sugar
• 1 tablespoon salt

– For Assembly:

• 4 Vietnamese baguettes
• Fresh cilantro
• Sliced cucumber
• Mayonnaise
• Chili sauce or sriracha (optional)

Instructions

Step 1. Prepare the Pickled Vegetables

In a bowl, mix together white vinegar, water, sugar, and salt until the sugar and salt dissolve completely. Add julienned carrots and daikon radish to the mixture, ensuring they are fully submerged. Allow the vegetables to pickle for at least 30 minutes at room temperature, or preferably overnight in the refrigerator for enhanced flavor.

Step 2. Make the Meatballs

Start by combining ground pork, finely chopped onion, minced garlic, fish sauce, sugar, soy sauce, cornstarch, black pepper, egg, and chopped green onions in a large mixing bowl. Use your hands or a spoon to thoroughly mix the ingredients until evenly combined and the mixture sticks together.

Step 3. Cook the Meatballs

Heat vegetable oil in a large frying pan over medium heat until shimmering. Carefully add the prepared meatballs to the hot oil, spacing them evenly to ensure they cook through evenly. Cook the meatballs for approximately 5-7 minutes, turning occasionally, until they develop a golden brown crust on all sides. Once cooked, transfer the meatballs to a plate lined with paper towels to drain excess oil.

Step 4. Prepare the Tomato Sauce

In the same frying pan used for cooking the meatballs, add finely chopped onions and minced garlic. Sauté over medium heat until the onions become translucent and fragrant, approximately 2-3 minutes. Next, add chopped tomatoes, fish sauce, sugar, and water to the pan. Stir well to combine all ingredients and bring the mixture to a gentle simmer. Reduce the heat to low and continue cooking, uncovered, for an additional 5-7 minutes, or until the tomatoes have softened and the sauce has slightly thickened.

Step 5. Assemble the Banh Mi 

Before assembling the Banh Mi (baguette), carefully slice each Vietnamese baguette lengthwise, leaving one side intact to create a hinge. Spread a generous layer of mayonnaise on the inside of each baguette, ensuring it covers the entire surface evenly. Place a few of the cooked meatballs into each baguette, arranging them in a single layer to ensure even distribution of flavors. Spoon a generous amount of the prepared tomato sauce over the meatballs, allowing it to soak into the bread slightly.

Step 6. Garnish and Serve

To finish assembling the Banh Mi Xiu Mai, top each sandwich with a generous portion of pickled vegetables, fresh cilantro leaves, and thinly sliced cucumber. For added heat and spice, consider drizzling a small amount of chili sauce or sriracha over the sandwich filling. Close the baguette gently to encase the flavorful ingredients inside.

Once assembled, serve the freshly made Banh Mi Xiu Mai immediately while the baguette remains crisp and the flavors are at their peak. Enjoy this delightful Vietnamese sandwich as a satisfying meal or snack, showcasing a harmonious blend of savory meatballs, tangy tomato sauce, crunchy vegetables, and fragrant herbs.

Variations

– Banh Mi Xiu Mai with Pate: This variation includes a spread of smooth pork liver pate inside the baguette, adding a rich and creamy texture to complement the meatballs.

– Banh Mi Xiu Mai with Fried Egg: Adding a sunny-side-up or fried egg to the sandwich enhances its protein content and adds a velvety richness to every bite.

– Vegetarian Banh Mi Xiu Mai: Substitute the ground pork with plant-based protein alternatives like tofu or tempeh, seasoned with soy sauce and garlic, for a vegetarian-friendly version of this classic sandwich.

Nutritional Breakdown (Per Serving)

– Calories: Approximately 400-500 calories

– Protein: Around 20-25 grams

– Carbohydrates: Approximately 50-60 grams

– Fat: Varies, but generally moderate due to oils used in cooking and mayonnaise

– Fiber: Varies based on ingredients, mainly from vegetables and bread

Detailed Nutritional Information (Approximate Values):

• Ground Pork Meatballs:
  • Calories: Approximately 200-250 calories
  • Protein: Around 15-20 grams
  • Fat: Varies, typically 10-15 grams
  • Carbohydrates: Minimal, primarily from breadcrumbs or binders
• Baguette:
  • Calories: Around 200-300 calories (depending on size)
  • Carbohydrates: About 40-50 grams
  • Protein: 5-7 grams
  • Fat: 1-3 grams
• Mayonnaise and Sauces:
  • Calories: Varies based on amount used
  • Fat: Significant source of calories, mainly from oils
• Pickled Vegetables (Carrots and Daikon):
  • Calories: Minimal, mainly from sugar in the pickling solution
  • Fiber: Provides some dietary fiber

Final Words

If you’re unsure about what to have for breakfast, consider adding Banh Mi Xiu Mai to your menu and enjoy a simple yet nutritious and incredibly delicious morning meal. Take the opportunity to prepare it yourself using the detailed recipe provided, ensuring not only a delicious breakfast but also creating a flavorful dish for yourself and your loved ones. Banh Mi Xiu Mai isn’t just a humble meal; it’s a symbol of creativity and a blend of culinary cultures between France and Vietnam.

Don’t hesitate to try your hand at this recipe and discover the joy of making a fantastic dish at home. Each bite of Banh Mi Xiu Mai will be a warm gift for your breakfast table and cherished moments with family and friends.