20 Minute Banh Mi Sandwich
Recipe Overview
Overview
This 20 Minute Banh Mi Sandwich is a delightful take on the traditional Vietnamese dish, perfect for those busy weeknights when you want something satisfying yet quick to prepare. The recipe starts with making a crunchy pickled daikon and carrot mixture, which adds a refreshing tang to the sandwich. The meatballs, made from ground pork, are seasoned with garlic, ginger, and fish sauce, giving them a robust flavor that pairs beautifully with the pickled veggies.
The assembly of the sandwich is where the magic happens. A soft baguette is filled with the juicy meatballs, fresh cucumber strips, spicy jalapeños, and aromatic cilantro. The addition of Noac Cham, a sweet and sour sauce, ties all the flavors together, making each bite a burst of deliciousness. This sandwich not only showcases the vibrant flavors of Vietnamese cuisine but also proves that sandwiches can indeed be a hearty dinner option.
Whether you’re making this for a quick weeknight meal or a casual gathering, the Banh Mi Sandwich is sure to impress. It’s a fun and flavorful way to enjoy a classic dish without spending hours in the kitchen. Plus, the leftovers make for a fantastic lunch the next day, ensuring that this recipe will become a staple in your home cooking repertoire.
Recipe Details
Steps & Tips
Peel and julienne daon into thin strips, about 2 to 3 inches long.
Shred carrots into thin strips, matching the size of the daon.
Tip: If you can't find daon, cabbage is a good substitute as it has a similar flavor.
Combine 200g water, 100g white distilled vinegar, 100g rice vinegar, 40g sugar, and 4g salt in a saucepan.
Bring the brine to a boil, then add the shredded veggies and fold them in.
Tip: It's ideal for pickles to be a little softer for better texture in the sandwich.
Let the pickled veggies cool and marinate.
Combine 2 lbs ground pork, 10g salt, 25g sugar, 5g black pepper, and 10g cornstarch in a bowl.
Tip: Using cornstarch as a binder adds a bouncy chew to the meatballs.
Incorporate 50 to 60g fish sauce into the meat mixture.
Grate 5 to 6 large garlic cloves into the bowl.
Grate 30g of unpeeled ginger into the meat mixture.
Mince one large shallot or a quarter of a red onion and add it to the bowl.
Chop 15 to 20g of fresh basil and add it to the mixture.
Combine all ingredients in the bowl until evenly distributed.
Tip: Mushing the meat mixture helps develop myosin proteins, which keeps the meatballs from falling apart.
Use a 2 oz scoop to portion and roll meatballs.
Tip: Using gloves while handling meat helps keep your hands clean.
Place meatballs on a sheet tray and bake in a preheated 475°F oven for 12 to 15 minutes.
Peel and slice an English cucumber into planks and then julienne.
Slice one jalapeno thinly.
Tip: Wash your hands after cutting jalapenos to avoid irritation.
Roughly chop a bunch of cilantro.
Combine 120g water, 45g fish sauce, 25g sugar, 10g sambal paste, juice of one lime, and 3 garlic cloves.
Stir to combine the noac cham ingredients.
Tip: Noac Cham is a versatile condiment that enhances many dishes.
Preheat a baguette in the oven for about 2 minutes.
Tip: Avoid artisan-style baguettes for banh mi, as they can be too crusty.
Spread mayonnaise on the baguette, add meatballs, pickles, cucumber, jalapenos, cilantro, and noac cham.
Tip: Be cautious with jalapenos, as they can add significant heat.
Ingredients
Ingredient: Dairy
→ Substitution: Coconut Cream
Ingredient: Eggs
→ Substitution: Flaxseed Meal + Water
Ingredient: Gluten
→ Substitution: Gluten-Free Bread
Nutrition
Skill Level
Frequently asked questions
Below you will find answers to the most common questions about this recipe.
Got a Recipe Question? Ask Away!
Interesting Tidbits
- •Banh Mi sandwiches traditionally include a variety of meats, pickled vegetables, and fresh herbs.
- •Using cornstarch in meatballs helps bind the ingredients and adds a bouncy texture.
- •Daikon radish can be substituted with cabbage if not available.
- •Noac Cham is a versatile Vietnamese condiment that enhances the flavor of many dishes.
