Not to be dramatic or anything, but banh mi is the world’s greatest sandwich, and I will die on that hill. And my Meatball Banh Mi is such a fun twist on the classic, with all of the fresh and mouth watering flavors of the traditional. This masterpiece combines juicy, super flavorful meatballs with the fresh, crisp pickled veggies and herbs you love in a traditional banh mi. It’s all topped off with a tangy, slightly spicy sauce that brings everything together in the best way. Yes, there are several components to this meatball banh mi but both the sauce and the pickles (and even the meatballs) can be made up to a week ahead of time so whipping these up can actually be quite quick. Perfect for a lunch, a fun dinner, or a late summer picnic—these Meatball Banh Mi are a home run, so let’s get into it.

Before we begin, I just want to point out that there’s a tendency to say “banh mi sandwich”, which is essentially saying “sandwich sandwich”. Much like chai translates to tea, so when you ask for a chai tea you are asking for a tea tea. Now that we have that cleared up, let me show you how I make these quick pickled veggies. If you love pickles like I do, make a double batch, they are amazing on top of grain bowls, a zesty addition to a salad, or served alongside Korean BBQ. I start making them by prepping some daikon radish and carrot.

I keep the daikon radish and carrot separated because otherwise the orange from the carrot would bleed into the daikon radish.

After 10 minutes the veggies will release some liquid, and I drain that off.

Pour the vinegar mixture over the vegetables and let them sit for at least 30 minutes. They can be made up to a week ahead and kept in the fridge until you’re ready.

While the pickles are pickling, I move on to quickly whipping up the spread for the meatball banh mi. This can also be stored in the fridge for up to a week. If you have any leftover it makes a wonderful dip for my Poached Chicken.

Because no banh mi would be complete without some fresh and crunchy elements, I also cut up some jalapenos, cucumber, and cilantro.

Bahn Mi Meatballs

Now that I have the pickles, fresh elements, and sauce made, it’s time to move on to the star of the show-the meatballs! These are no run of the mill meatballs. They are punched up with assertive, umami rich flavors like lemongrass and five spice powder. Fish sauce, sesame oil, and oyster sauce add tons of flavor and also keep them nice and juicy. Speaking of juicy, I like a ground beef with some fat.  So if you’re like me, go for a ground beef that’s 85/15 not the super lean one.

Many times, particularly when making a dumpling filling, I encourage you to get your aggression out and slap that meat. Not here. Be gentle and mix it just until you get a uniform mixture. You don’t want to build up a firm texture.

Once the meatballs are shaped I flatten them into oblong disks. This will make the sandwich easier to construct and eat.

Now it’s time to put all the elements together! You can either use one small baguettes or one large one and cut it into servings. The bread is important, after all a banh mi is probably the best example of the French influence on Vietnamese culture. So seek out a good bread with a nice, crispy exterior and a fluffy interior.

Pair your gorgeous Meatball Banh Mi with our Tropical Fruit Salad for a perfect late summer meal. Let me know what you think by commenting below, and remember to tag us in your pics @funkyasiankitchen, we love hearing from you!

Meatball Banh Mi

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• Author: Funky Asian Kitchen
• Prep Time: 30 minutes
• Cook Time: 15 minutes
• Total Time: 45 minutes
• Yield: 4 sandwiches 1x
• Category: entrees
• Cuisine: vietnamese

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Ingredients

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For the Meatballs:

• 1 ½  lb ground beef (85/15 mix)
• ⅓ cup chopped lemongrass
• 3 large cloves garlic, minced
• 3 scallions, trimmed and minced
• ¾ teaspoon five-spice powder
• ⅛ teaspoon freshly ground black pepper
• 2 Tablespoons fish sauce
• 2 Tablespoons oyster sauce
• 1 Tablespoon cornstarch
• 1 ½ Tablespoons toasted sesame oil
• 2 Tablespoons neutral oil

Sandwich Sauce:

• ½ cup mayonnaise
• 1 Tablespoon sriracha 
• 1 Tablespoon honey
• ¼ teaspoon garlic powder
• 2 Tablespoons fresh lime juice

For the pickles:

• 1 large carrot, sliced into thin matchsticks
• ⅛ piece daikon radish, sliced into thin matchsticks
• 1 teaspoon sea salt, divided
• ½ cup white vinegar
• 2 Tablespoons water
• ½ cup sugar

Garnishes:

• 1 small handful fresh cilantro
• ¼ european cucumber, trimmed and sliced into thin matchsticks
• 1 jalapeno trimmed and sliced thin
• 4 mini baguettes or 1 regular sized baguette

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Instructions

Prep your vegetables:

1. Peel the carrots and the daikon and then trim the ends. You can use either a knife or a mandoline to julienne the vegetables to create thin matchsticks. If using a knife, slice the vegetables thin on the diagonal, then stack the slices and cut through them again to create thin strips. Set aside in two separate containers.
2. Salt the carrots and daikon with ½ teaspoon of salt each, mix well with your hands, and let sit for 10 mins. Then lightly squeeze out the accumulated juice, and put each vegetable back into the individual containers. This keeps the carrot color from bleeding into the radish.
3. In a microwave proof bowl, stir together the sugar and water. Then microwave for about 1 minute to help the sugar dissolve. Stir in the vinegar then pour the vinegar marinade over the vegetables equally and let them soak for at least 30 mins or overnight. The pickles will keep in the refrigerator for 1 week. Drain the pickles before using.
4. In a small bowl, stir together the mayonnaise, sriracha, honey, garlic powder, and lime juice. Set aside until ready to use. This sauce also keeps for a week.
5. Cut the cucumber into a julienne by slicing the vegetables thin on the diagonal, then stacking the slices and cutting through them again to create thin strips. Set aside or refrigerate until ready to use. 

Make the meatballs:

1. In a large bowl, combine the beef, lemongrass, garlic, scallion, fish sauce, soy sauce, hoisin, five spice powder, cornstarch, and black pepper. Mix gently until everything is combined.
2. Scoop the beef into 2 tablespoon balls with a spoon or an ice cream scoop. You should yield around 16 meatballs. Wet your hands with a little water if the mixture is sticky and pat the meat so it is a flat oblong shape which will fit the bread better.
3. Heat a large pan over medium high heat and cook each meatball for 2-3 mins per side until just cooked through. Adjust the heat a little if the patties are starting to brown too much. (I turn off the heat and cover the pan with a lid for the last minute.)

Assemble the sandwiches:

1. To assemble sandwiches, slice the baguettes in half horizontally. Spread a generous amount of the sauce onto each half of the bread. Place four meatballs per baguette. Top with some of drained carrot and radish pickles, sliced cucumber, jalapeño, and cilantro. Top with the other half of the bread. (Cut the bread into 4 lengths first if using a full size baguette). Serve immediately.

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Notes

*The separate components can be made ahead of time, even the meatballs. You can store the sandwich sauce and pickles for up to a week in the fridge. If you make the meatballs ahead of time, heat them up for a couple minutes in the microwave first.

Keywords: bahn mi, pickles, sandwich, meatballs, beef, lemongrass

I’m on a mission to get people to make and enjoy mussels at home. Mussels are sustainable, economical, and an effortless way to add drama and sophistication to any gathering. There’s no reason to save these for a special restaurant meal. These Vietnamese Mussels are part of my game plan; once you see how easy they are to prepare you’ll be making them over and over to impress guests.

What Makes these Mussels Vietnamese?

While at first glance these mussels may seem like something you would order in a French bistro- a pile of gleaming mollusks in a wine based broth, these beauties take a tour through Vietnam. Lemongrass, fish sauce, and a shower of fresh herbs, the trifecta of Vietnamese flavors, all make an appearance here. A garnish of crunchy fried shallots seal the deal.

Making Vietnamese Mussels

I start by soaking the mussels in a bowl of water for about 20 minutes. This helps them expel sand so they won’t be gritty. Then I thoroughly rinse them under running water. I also remove any long hair-life strands attached to the shell, known as the beard. Some may not have beards at all. Removing them is easy, just grab and pull.

Now it’s time to prep the aromatics-the lemongrass, garlic, chili, and onion.

I use the flat side of the blade to roughly smash the garlic cloves.

I love to use frozen, chopped lemongrass. It’s one of the most convenient of convenience products. It can be found in the freezer section of well stocked Asian stores. Pop it in the freezer and then just scoop out a tablespoon or two whenever you need it. If you are using fresh lemongrass, I show you how to prep it here. I like to put chopped chilis, garlic, and lemongrass in a small bowl so I have it handy when it’s time to add to the pot.

Now that everything is prepped and within reach, it’s time to cook.

Stir again and cook for a couple minutes more, until all of the mussels open. (Discard any that don’t.)  Taste the broth to see if it needs any more salt, it should be deeply flavorful.  Then stir in the butter for a little added richness, and top with the herbs-I like a mix, and the fried shallots.

You can serve these right from the pot, or pile them onto a platter, or portion them out for your guests. Make sure to include plenty of that glorious liquid!

Vietnamese Mussels are a perfect holiday party starter alongside a batch of Yuzu Margaritas! Make a batch and let me know what you think. Comment on the recipe or tag us @funkyasiankitchen, we love hearing from you!

Vietnamese Mussels

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• Author: Funky Asian Kitchen
• Prep Time: 5 (plus soaking time)
• Cook Time: 10 minutes
• Total Time: 0 hours
• Yield: 4 servings 1x

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Ingredients

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• 2 lemongrass stalks or 2 Tablespoons chopped lemongrass
• 2 Tablespoons neutral oil
• ½ large yellow onion
• 6 garlic cloves
• 2.5 lbs mussels
• 1 ½ cups crisp white wine (like sauvignon blanc or pinot grigio)
• 2–3 bird’s-eye chili, thinly sliced
• 2 Tablespoons fish sauce
• salt and ground black pepper to taste
• 2 Tablespoons cold butter cut into cubes
• ½ cup (small handful) Thai basil leaves, cilantro, mint, or any combination roughly chopped
• 2 Tablespoons fried shallots (optional)
• Lemon wedges for serving

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Instructions

1. Put the mussels in a large colander and rinse under running water.
2. Pull any pieces of beard (the long hair like strands attached to the shell) off and set aside to drain.
3. Cut the onion into thin slices and set aside.
4. Wash the lemongrass stalks.
5. Smash them lightly with a wooden spoon or the side of your knife.
6. Cut off the top half and discard. Then slice the stalks into ½ inch pieces. (You can also use frozen chopped lemongrass if you prefer.)
7. Next smack the garlic cloves with the knife or spoon to smash them roughly.
8. Heat a large pot or dutch oven over medium high heat for several minutes and add the oil, and onions.
9. Cook for 3-5 minutes until slightly softened.
10. Add the lemongrass, chiles, and garlic. Sauté briefly until fragrant, about 20 seconds.
11. Add the mussels, fish sauce, ground black pepper, and wine.
12. Stir the contents of the pot, cover with a lid, and steam until the mussels start to open, about 2-3 minutes. 
13. Stir the clams again, cover with the lid, and continue cooking until all of the mussels pop open, about 2-3 minutes. (If you still have 1 or 2 mussels that have not opened after all of the rest are open, discard them). 
14. Taste a little of the broth to measure saltiness and add a little salt as needed.
15. Turn off the heat and add the butter, fried shallots, and the herbs. 
16. Stir again. Transfer to a deep serving platter or just serve the Vietnamese Mussels out of the pot and serve immediately.

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Keywords: mussels, vietnamese, lemongrass, fish sauce, party food, appetizers, holiday, starters