Banh Mi Xiu Mai, or Vietnamese Meatball Banh Mi, is a delicious and satisfying street food sensation that perfectly blends savory and sweet flavors. This iconic sandwich elevates the classic Banh Mi experience with juicy, flavorful meatballs simmered in a rich, aromatic broth. The combination of tender, succulent meatballs, crunchy fresh vegetables, and the perfect baguette creates a symphony of textures and tastes. It's a culinary adventure in every bite, offering a unique and unforgettable experience that will leave you wanting more.
This tantalizing Banh Mi Xiu Mai recipe is more accessible than you think, transforming a seemingly complex dish into a manageable home-cooking project. Forget complicated techniques and lengthy preparation – we've broken down each step to make creating this Vietnamese masterpiece easy and enjoyable. Ready to embark on a culinary journey and learn how to craft this delectable sandwich yourself? Let's dive into the step-by-step guide!
Tools Needed
- Large mixing bowl
- Steamer
- Saucepan or wok
- Serving plate
Ingredients
- Jicama: 1
- Minced pork: 500g
- Finely chopped jicama: 200g
- Salt
- Sugar
- Pork stock: ½ teaspoon
- Water chestnuts or cabbage (substitute for jicama)
- Egg: 1
- Minced garlic: 1 teaspoon
- Minced white part of green onion: 1 teaspoon
- Cracked pepper
- Cornstarch: 1 tablespoon
- Tomatoes: 3 medium
- Vegetable oil: 2 tablespoons
- Chicken or pork stock: 1 teaspoon
- Fish sauce: 3 tablespoons
- Ketchup: 3 tablespoons
- Water or chicken broth (optional): ½ cup
- Cilantro
- Thinly sliced onions
- Crispy fried shallots
- Vietnamese baguette
- Chili sauce
- Spring onion
- Pepperonis (optional)
Step-by-Step Instructions
Step 1. Prepare the Meatball Filling
- Cut jicama into strips, cook for 5 minutes until softened, drain, and chop finely.
- In a bowl, combine minced pork, chopped jicama, salt, sugar, pork stock, and optional substitutes (water chestnuts or cabbage).
- Add egg, minced garlic, green onion, pepper, and cornstarch. Mix well and let sit for 15 minutes.
Step 2. Shape and Steam the Meatballs
- Form the meat mixture into small balls.
- Steam meatballs for 10 minutes.
Step 3. Make the Banh Mi Sauce
- Dice tomatoes.
- In a pan, sauté garlic and white onion until fragrant. Add diced tomatoes, sugar, stock, fish sauce, and ketchup. Simmer, adjusting thickness with water or broth as needed.
Step 4. Assemble and Garnish
- Add steamed meatballs to the sauce and simmer until cooked through.
- Garnish with cilantro, sliced onions, and crispy fried shallots.
Read more: Vietnamese Cold Cuts (Thịt Nguội): Authentic Banh Mi Recipe
Tips
- Steaming the meatballs helps maintain their shape.
- Adjust sauce thickness to your preference.
- Serve with baguette and dip into the sauce or make a sandwich with chili sauce, meatballs, spring onion and cilantro.
Nutrition
- N/A
FAQs
1. Can I use store-bought meatballs instead of making my own?
Yes, absolutely! While homemade meatballs offer the best flavor, store-bought will work in a pinch. Just ensure they're fully cooked before adding them to the banh mi.
2. What kind of baguette should I use for the best Banh Mi?
A classic French baguette is ideal, but any crusty bread with a soft interior will work. Look for a baguette that's slightly airy and not too dense.
3. How can I make the meatball broth more flavorful?
Add aromatics like fish sauce, soy sauce, sugar, garlic, and ginger to the broth while simmering the meatballs. You can also add a splash of rice wine or Shaoxing wine for extra depth.
With this simple recipe, crafting an authentic and delicious Vietnamese Meatball Banh Mi is now within everyone's reach. Enjoy the satisfying flavors and textures of this iconic sandwich, perfect for a quick lunch or a delightful dinner. Now go forth and create your own culinary masterpiece!