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Pork Meatball Bahn MiOh my god!!!!!This recipe melts my heart. Found in a 2010 issue of Bon Appetit magazine, one of my best at home creations yet.I decided to make this delicious French-Vietnamese hybrid sammie at a moments notice so I was unable to find the daikon (Japanese white radish). I opted for the regular red garden radish. It pickles just as well and added such a nice texture to every bite.IngredientsHot Chili Mayo2/3 cup mayonnaise2 green onions, finely chopped1 tablespoon hot chili sauce (such as sriracha)*Meatballs1 pound ground pork 1/4 cup finely chopped fresh basil4 garlic cloves, minced 3 green onions, finely chopped1 tablespoon fish sauce (such as nam pla or nuoc nam)1 tablespoon hot chili sauce (such as sriracha)1 tablespoon sugar2 teaspoons cornstarch1 teaspoon freshly ground black pepper1 teaspoon coarse kosher saltSandwiches2 cups coarsely grated carrots2 cups coarsely grated peeled daikon (Japanese white radish)**1/4 cup unseasoned rice vinegar1/4 cup sugar1 teaspoon coarse kosher salt1 tablespoon Asian sesame oil4 10-inch-long individual baguettes or four 10-inch-long pieces French-bread baguette (cut from 2 baguettes)Thinly sliced jalapeño chiles16 large fresh cilantro sprigsHot Chili MayoStir all ingredients in small bowl. Season with salt. DO AHEAD Can be made 1 day ahead. Cover and chill.MeatballsLine rimmed baking sheet with plastic wrap. Gently mix all ingredients in large bowl. Using moistened hands and scant tablespoonful for each, roll meat mixture into 1-inch meatballs. Arrange on baking sheet. DO AHEAD Can be made 1 day ahead. Cover and chill.SandwichesToss first 5 ingredients in medium bowl. Let stand at room temperature 1 hour, tossing occasionally.Preheat oven to 300°F. Heat sesame oil in large skillet over medium-high heat. Add half of meatballs. Sauté until brown and cooked through, turning meatballs often and lowering heat if browning too quickly, about 15 minutes. Transfer meatballs to another rimmed baking sheet. Place in oven. Repeat with remaining meatballs.Cut each baguette or baguette piece horizontally in half. Pull out enough bread from each bread half to leave 1/2-inch-thick shell. Spread hot chili mayo over each bread shell. Arrange jalapeños, then cilantro, in bottom halves. Fill each with 1/4 of meatballs. Drain pickled vegetables; place atop meatballs. Press on baguette tops.Everything about this recipe had my mouth pleased. From the different textures; meatballs vs. raw veggies, to the spiciness vs. the rice vinegar from the pickling, the flavor profile was mind blowing.

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thisfoodlife:

Pork Meatball Bahn MiOh my god!!!!!This recipe melts my heart. Found in a 2010 issue of Bon Appetit magazine, one of my best at home creations yet.I decided to make this delicious French-Vietnamese hybrid sammie at a moments notice so I was unable to find the daikon (Japanese white radish). I opted for the regular red garden radish. It pickles just as well and added such a nice texture to every bite.IngredientsHot Chili Mayo2/3 cup mayonnaise2 green onions, finely chopped1 tablespoon hot chili sauce (such as sriracha)*Meatballs1 pound ground pork 1/4 cup finely chopped fresh basil4 garlic cloves, minced 3 green onions, finely chopped1 tablespoon fish sauce (such as nam pla or nuoc nam)1 tablespoon hot chili sauce (such as sriracha)1 tablespoon sugar2 teaspoons cornstarch1 teaspoon freshly ground black pepper1 teaspoon coarse kosher saltSandwiches2 cups coarsely grated carrots2 cups coarsely grated peeled daikon (Japanese white radish)**1/4 cup unseasoned rice vinegar1/4 cup sugar1 teaspoon coarse kosher salt1 tablespoon Asian sesame oil4 10-inch-long individual baguettes or four 10-inch-long pieces French-bread baguette (cut from 2 baguettes)Thinly sliced jalapeño chiles16 large fresh cilantro sprigsHot Chili MayoStir all ingredients in small bowl. Season with salt. DO AHEAD Can be made 1 day ahead. Cover and chill.MeatballsLine rimmed baking sheet with plastic wrap. Gently mix all ingredients in large bowl. Using moistened hands and scant tablespoonful for each, roll meat mixture into 1-inch meatballs. Arrange on baking sheet. DO AHEAD Can be made 1 day ahead. Cover and chill.SandwichesToss first 5 ingredients in medium bowl. Let stand at room temperature 1 hour, tossing occasionally.Preheat oven to 300°F. Heat sesame oil in large skillet over medium-high heat. Add half of meatballs. Sauté until brown and cooked through, turning meatballs often and lowering heat if browning too quickly, about 15 minutes. Transfer meatballs to another rimmed baking sheet. Place in oven. Repeat with remaining meatballs.Cut each baguette or baguette piece horizontally in half. Pull out enough bread from each bread half to leave 1/2-inch-thick shell. Spread hot chili mayo over each bread shell. Arrange jalapeños, then cilantro, in bottom halves. Fill each with 1/4 of meatballs. Drain pickled vegetables; place atop meatballs. Press on baguette tops.Everything about this recipe had my mouth pleased. From the different textures; meatballs vs. raw veggies, to the spiciness vs. the rice vinegar from the pickling, the flavor profile was mind blowing.

Want some!
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thisfoodlife:

Pork Meatball Bahn Mi

Oh my god!!!!!

This recipe melts my heart. Found in a 2010 issue of Bon Appetit magazine, one of my best at home creations yet.

I decided to make this delicious French-Vietnamese hybrid sammie at a moments notice so I was unable to find the daikon (Japanese white radish). I opted for the regular red garden radish. It pickles just as well and added such a nice texture to every bite.
Ingredients

Hot Chili Mayo
2/3 cup mayonnaise
2 green onions, finely chopped
1 tablespoon hot chili sauce (such as sriracha)*

Meatballs
1 pound ground pork
1/4 cup finely chopped fresh basil
4 garlic cloves, minced
3 green onions, finely chopped
1 tablespoon fish sauce (such as nam pla or nuoc nam)
1 tablespoon hot chili sauce (such as sriracha)
1 tablespoon sugar
2 teaspoons cornstarch
1 teaspoon freshly ground black pepper
1 teaspoon coarse kosher salt

Sandwiches
2 cups coarsely grated carrots
2 cups coarsely grated peeled daikon (Japanese white radish)**
1/4 cup unseasoned rice vinegar
1/4 cup sugar
1 teaspoon coarse kosher salt
1 tablespoon Asian sesame oil
4 10-inch-long individual baguettes or four 10-inch-long pieces French-bread baguette (cut from 2 baguettes)
Thinly sliced jalapeño chiles
16 large fresh cilantro sprigs

Hot Chili Mayo
Stir all ingredients in small bowl. Season with salt. DO AHEAD Can be made 1 day ahead. Cover and chill.

Meatballs
Line rimmed baking sheet with plastic wrap. Gently mix all ingredients in large bowl. Using moistened hands and scant tablespoonful for each, roll meat mixture into 1-inch meatballs. Arrange on baking sheet. DO AHEAD Can be made 1 day ahead. Cover and chill.

Sandwiches
Toss first 5 ingredients in medium bowl. Let stand at room temperature 1 hour, tossing occasionally.

Preheat oven to 300°F. Heat sesame oil in large skillet over medium-high heat. Add half of meatballs. Sauté until brown and cooked through, turning meatballs often and lowering heat if browning too quickly, about 15 minutes. Transfer meatballs to another rimmed baking sheet. Place in oven. Repeat with remaining meatballs.

Cut each baguette or baguette piece horizontally in half. Pull out enough bread from each bread half to leave 1/2-inch-thick shell. Spread hot chili mayo over each bread shell. Arrange jalapeños, then cilantro, in bottom halves. Fill each with 1/4 of meatballs. Drain pickled vegetables; place atop meatballs. Press on baguette tops.

Everything about this recipe had my mouth pleased. From the different textures; meatballs vs. raw veggies, to the spiciness vs. the rice vinegar from the pickling, the flavor profile was mind blowing.

Want some!

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