banh mi xiu mai recipe
Servings Prep Time
3people 10minutes
Cook Time
30minutes
Servings Prep Time
3people 10minutes
Cook Time
30minutes
Ingredients
For the Meatballs (Xiu Mai)
For the Tomato Sauce
For Pickled Vegetables
For Assembly
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
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