Vietnamese Bahn Mi "Sandwiches"

Bahn Mi sandwiches are a vietnamese dish that are a result of the French influence in Vietnam. And they are de-li-cious! If you are gluten free and sugar free, there is no reason you should have to miss out on this amazing dish. 

 Plantain Tortillas, View Recipe on Pinterest

Plantain Tortillas, View Recipe on Pinterest

Bahn Mi "sandwiches"

Ingredients

Hot Chili Mayo:

  • 2/3 cup homemade mayonnaise
  • 2 green onions, finely chopped
  • 1 tablespoon hot chili sauce (such as sriracha)

Meatballs:

  • 1 pound ground pork, beef or chicken
  • 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 teaspoon arrowroot powder
  • 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 teaspoon coarse kosher salt
  • 1 tablespoon Asian sesame oil
  • plantain tortillas or butter lettuce leaves
  • Thinly sliced jalapeño chiles
  • 16 large fresh cilantro sprigs

Preparation

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.

Instead of serving these on the traditional baguette, use romaine, collard or butter lettuce leaves or you can make these Plantain Tortillas. Spread hot chili mayo over each plantain tortilla or leaf. Arrange jalapeños, then cilantro, in bottom halves. Fill each with 1/4 of meatballs. Drain pickled vegetables; place atop meatballs. Press on baguette tops.

(adapted from Pork Meatball Bahn Mi at epicurious.com)