So, I have a huge favor to ask, please forgive me for a self serving request. I promise to follow this with an awesome banh mi sandwich recipe!
Recently I downloaded the new Martha Stewart Craft Studio application available on the iPad. It’s an app that allows you to create and customize digital cards, scrapbook pages, thank yous and invitations just to name a few. It was free for a limited time so I snapped it up. Anything that allows me to be like a graphic designer without the training to do so is a win in my book! I also found out they were having design contest and thought I would submit an entry. I was super surprised and elated to find out that my entry was selected as a finalist! I don’t think it was my design as much as my little cuties the prime subjects. I know, look at that nepotism shine, but they’re my babies, it’s expected!
So my big favor is, to win the contest, Martha Stewart Living is having a popular vote for each card on Pinterest. If you are a Pinterest member and you go to the Martha Stewart Living profile and look for the Craft Studio contest board, you will find the above picture. All you need to do is repin it, that’s a vote! Or you can follow this link straight to my entry. Pretty please?
OK, now onto the promised Banh Mi recipe. I have been planning on blogging this one for awhile, it’s amazing. I can’t help but drool a little as I’m typing this. If you haven’t experienced a banh mi sandwich, it is a Vietnamese sandwich made on a baguette, an influence from the French colonists. It is filled with an assortment of grilled or cooked meats and usually has mayo, pickled carrots, daikon, cucumber slices and cilantro to name a few. They have been very popular lately and have been all over the food truck craze. Imagine my delight when I stumbled upon this recipe on Epicurious.
Pork Meatball Banh Mi from Epicurious
Hot Chili Mayo
- 2/3 cup mayonnaise
- 2 green onions, finely chopped (I usually omit this so I can keep the mayo longer in the fridge)
- 1 T hot sriracha (or a bit more!)
Stir all ingredients in small bowl, season with salt. Can be made 1 day ahead. Cover and chill. I like to leave out the green onions to prevent spoiling and keep the mayo in squeeze bottle in the fridge. It’s great on sandwiches and burgers!
- 1 lb ground pork
- 1/2 cup finely chopped fresh basil
- 2 green onions finely chopped
- 1 T fish sauce (very important!)
- 1 T hot chili sriracha
- 1 T sugar
- 2 t cornstarch
- 1 t ground pepper
- 1 t kosher salt
Line a baking sheet with plastic wrap. Mix all ingredients in a large bowl. With moist hands, use a tablespoon to portion meat, rolling into 1 inch meatballs. Arrange on baking sheet. Do ahead, can be made 1 day ahead. Cover and chill. To cook. Preheat oven to 300 degrees F. Heat sesame oil in large skillet over medium high heat. Add half the meatballs. Saute until brown and cooked through. Turning the meatballs often and lowering heat if browning too quickly. Transfer meatballs to another rimmed baking sheet and place in the oven. Repeat with remaining meatballs. If you making a double batch (or even a triple batch) make sure to take out the first batches of meatballs out of the oven to prevent drying.
- 2 cups coarsely grated carrots (I would julienne these if you have a mandoline slicer)
- 2 cups coarsely grated peeled daikon (I usually omit this and sub in cucumbers)
- 1/4 cup rice vinegar
- 1/4 cup sugar
- 1 t coarse kosher salt
- 1 T Asian sesame oil
Toss ingredients in a medium bowl. Let stand at room temperature 1 hour, tossing occasionally.
For bread you can use four 10 inch long pieces french bread OR for a variation I love to use Hawaiian sweet rolls and make meatball sliders. So yummy! Also you will want thinly sliced jalapenos and fresh cilantro sprigs for additional toppings.
I hope you try the recipe, it is awesome. A big favorite in our house and great the next day! Thanks for the help!