Bánh mì is a generic term in Vietnam for all kinds of bread, its name was derived from the words bánh for bread and mì for wheat. It is also a term used widely outside of Vietnam to refer to a type of sandwich filled with meat and vegetables found in Vietnamese restaurants, eateries and bakeries.
- 600 g minced pork
- 1 large egg
- 1/4 cup fresh basil, finely chopped
- 4 cloves garlic, minced
- 3 stalks spring onions, finely chopped
- 1 tbsp fish sauce
- 1 tbsp sriracha
- 1 tbsp brown sugar
- 1 tbsp cornstarch
- freshly ground black pepper
- oil, for pan frying
- 2 cups thinly sliced, cucumbers
- 2 cups grated carrots
- 1/4 cup rice or cane vinegar
- 1/4 cup sugar
- 1 tsp salt
- 1 tbsp sesame oil
- 2/3 cup mayonnaise
- 2 green onions, finely chopped
- 1 tablespoon sriracha
Sandwich and Garnishes
- 4 pcs single serve baguettes
- jalapeño, to garnish
- fresh cilantro sprigs, to garnish
- sriracha, to serve
- Combine all meatball ingredients together apart from the oil.
- Using your hands make meatballs roughly 3.5 cm in diameter, set it aside.
- Prepare a pan, add oil then pan fry meatballs until cooked and browned on all sides.
- In a bowl combine vinegar, sugar, salt and sesame oil.
- Add the cucumbers and carrots, toss to coat vegetables evenly. Set aside.
- Combine and mix well Chili Mayo ingredients together in a small bowl.
- Cut each baguette horizontally in half.
- Usually they remove the bread inside and leave a thinner shell but you can leave it there like I did. Spread some Chili Mayo inside, add jalapenos, drain and some pickled vegetables, put 4 to 5 meatballs then garnish with fresh cilantro sprigs and more sriracha sauce. Serve.