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Chicken Meatball Banh Mi

June 20, 2011

This is hands down the best thing I’ve made this year.  I’ve already made it a few times for a super fast weeknight meal.

meatball banh mi

Once you make the pickled carrot and daikon, you can make these sandwiches multiple times for dinner.  Or, use the meatballs and pickles in lettuce wraps.   The recipe, adapted from Epicurious, originally called for pork for the meatballs, but I used ground chicken and it’s really delicious.  I think chicken complements Asian flavors really well.


Hot Chili Mayo:
4 T (or more) mayonnaise

2 t sriracha

1 lb. ground chicken

1/4 c finely chopped fresh basil

4 garlic cloves, minced

3 green onions, finely chopped (optional)

1 T fish sauce

1 T sriracha

1 T sugar

2 t cornstarch

1 t black pepper

1 t kosher salt

1/4 c pickled carrot and daikon

1 T Asian sesame oil

4 10-inch-long individual baguettes or four 10-inch-long pieces French-bread baguette (cut from 2 baguettes)
16 large fresh cilantro sprigs


To make the hot chili may, stir all ingredients in small bowl. Season with salt. do ahead Can be made 1 day ahead. Cover and chill.

To make the meatballs, gently mix all ingredients in large bowl.  Using moistened hands and scant tablespoonful for each, roll meat mixture into 1-inch meatballs and set aside.

Heat sesame oil in large non-stick skillet over medium-high heat.  Add half of the meatballs and sauté until brown and cooked through, turning meatballs often and lowering heat if browning too quickly, about 15 minutes. Transfer meatballs to a plate and repeat with remaining meatballs.Cut each baguette or baguette piece horizontally in half. Pull out enough bread from each bread half to leave 1/2-inch-thick shell. Spread hot chili mayo over each bread shell. Fill each 4-5 meatballs. Drain pickled vegetables and place on top of the meatballs, then sprinkle with cilantro.


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