“Fusion cuisine” is a term used rather liberally (kimchi tacos, anyone?), but the banh mi may stand as the Platonic ideal of fusion. The story begins with the arrival of French colonists to Vietnam in the 18th century. No doubt craving a taste of home, the banh mi was born: a sandwich that begins with French ingredients like crusty baguette, mayo, and pork, then takes an Asian turn with pickled vegetables, piquant chiles, and cilantro. Our pork meatball version embodies the tradition of making a banh mi your own while capturing the essence of Vietnam.
We loved everything about this, especially the pickled veggies, mayo, and awesome bun.
This is one of the best subs I have ever eaten! Just like what you order at the vietnamese restaurants, the flavors are so succulent.
One of our favorite meals. The pickled vegetables really took us by surprise. They really made the dish!
Great dish! Really loved the way the flavors layered themselves with this sandwich. The quick-pickled veggies gave it a delightful crispness.
My 18 year old loved this one even the mayo. I liked the cucumber and carrot relish. Delicious.
Asian Ginger, Garlic, and Chile Seasoning Blend
Seasoned Rice Vinegar
You Will Need
Medium Oven-Safe Pan
Before You Cook
Prepare the Ingredients
Using a peeler, shave cucumbers into long ribbons, stopping when you reach seeds. Discard end. Having trouble making ribbons? Feel free to instead cut cucumbers into ¼" rounds.
Peel carrot, and using peeler, shave into long ribbons. Discard top.
Combine seasoned rice vinegar and vegetable ribbons in a mixing bowl. Set aside.
Cut sweet potato into ¼" rounds.
Roast The Sweet Potato Rounds
Place sweet potato rounds on prepared baking sheet and season with 2 tsp. olive oil, ¼ tsp. salt, and a pinch of pepper. Massage oil into rounds, then spread into a single layer.
Roast 15 minutes, then flip potatoes. Roast until tender and browned, 10 minutes.
While potatoes roast, combine mayonnaise and half the seasoning blend (reserve remaining for meatballs) in another mixing bowl.
Make the Meatballs
Combine ginger, ground pork, and remaining seasoning blend in another mixing bowl.
Form six golf ball-sized meatballs.
Cook the Meatballs
Place a medium oven-safe pan over medium-high heat.
Add 2 tsp. olive oil and meatballs to hot pan and cook until browned on all sides, 4-6 minutes.
Place pan in oven and roast, turning meatballs once halfway through, until they reach a minimum internal temperature of 165 degrees, 5-7 minutes.
While meatballs roast, toast rolls.
Toast Rolls and Finish Dish
Slice French rolls if necessary, leaving bread attached at hinge. Place directly on oven rack to toast, 2-4 minutes.
Plate dish as pictured on front of card, garnishing sub with seasoned mayonnaise, vegetable ribbons, and cilantro. Bon appétit!