Hoisin Glazed Meatball Banh Mi
Put a twist on the traditional Vietnamese sandwich by filling it with flavorful meatballs, pickled vegetables, and sriracha mayo.
Ingredients
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Rice wine vinegar -- 2 cup
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Water -- 2 cup
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Granulated sugar -- 1/2 cup
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Black peppercorns -- 2 Tbsp.
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Jalapeños, sliced -- 1/2 cup
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Red onion, sliced 1/2 cup
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Radishes, sliced -- 1/2 cup
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Cucumber, sliced -- 1/2 cup
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Ground pork -- 3 lb.
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Basil, chopped -- 4 Tbsp.
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Garlic, minced -- 4 Tbsp.
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Scallions, minced -- 1/2 cup
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Fish sauce -- 4 Tbsp.
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Eggs, beaten -- 2 each
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Panko breadcrumbs -- 1 cup
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Olive oil -- 6 Tbsp.
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Hoisin sauce -- 1/2 cup
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Minor’s® Classical Reductions Reduced Brown Stock Gluten Free, prepared demi -- 6 Tbsp.
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Mayonnaise -- 1/2 cup
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Sriracha -- 4 Tbsp.
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Saigon-style bread rolls -- 10 each
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Spinach -- 2 cup
Preparation
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1Preheat oven to 350°F.
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2Heat rice wine vinegar, water, sugar, and peppercorns, pour over sliced jalapeño, red onion, radishes, and cucumber. Chill to quick-pickle.
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3Combine basil, garlic, and scallion, with ground pork, fish sauce, egg, and panko.
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4Form pork mixture into meatballs and sear in a hot pan with olive oil.
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5Combine hoisin and demi.
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6In a 10” skillet, add meatballs and hoisin glaze. Pan-fry, glazing the meatballs until coated, then finish cooking in the oven to 155°F. Continue to glaze as needed.
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7Combine mayonnaise and Sriracha. Drain pickles from pickling liquid.
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8Gently toast the bread, split, and spread Sriracha mayonnaise on the bottom.
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9Layer pickled vegetables, spinach, and meatballs in the sandwich. Garnish with additional hoisin glaze and sliced scallions.
Components
