Wednesday, February 24, 2010

Meatball Bánh Mi

We are trying to make a real effort to eat some of the things that have been lingering in our freezer. We discovered quite a few items in the bottom of our chest freezer when we ungraded to an upright freezer last week including some Asian meatballs & garlic scape pesto which led to this sandwich.
#54 - Meatball Bánh Mi
In the last year, I've really discovered the yumminess that is the bánh mi. There is just something about the mix of flavors & textures that just works. For me a bánh mi has to have a protein, something pickled, something crunchy, something spicy & something creamy all on a crispy baguette.
Meatball Bánh Mi
For our protein we used some leftover Asian Meatballs. When we originally made these we cooked them all & then froze half. To use them on this sandwich they just required thawing & a quick reheat in the microwave.

For something pickled & something hot we had some pickled jalapenos we canned this summer & quick carrot pickles I made in the morning.

Quick Carrot Pickles
(adapted from Emeril at the Grill)

1/2 c rice vinegar
1 1/2 T sugar
1/4 t crush red pepper flakes
1/4 t salt
1 carrot, sliced thin diagonally

Put the vinegar, sugar, pepper & salt in a microwave safe bowl. Microwave for one minute. Stir until the sugar & salt are dissolved. Cool. Add the carrots. Cover & refrigerate for at least 30 minutes. The longer they sit they more pickled they will be.

Makes about 1/2 cup

The carrots are also the crisp in the this sandwich along with fresh cilantro.

For the creamy element, Matt took a little garlic scape pesto we had frozen & mixed it with some mayo. It also made a good dipping sauce for the few meatballs that wouldn't fit in our sandwiches.

We didn't use baguettes for these. I had tested a hamburger bun recipe for a friend this weekend & made a few hotdog bun shaped to use for this. They were a little soft for bánh mi though tasty.

Not as good as the bánh mi we get at the Vietnamese places down on Nicollet but certainly a decent home version. Do you have a favorite bánh mi combination?

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© 2007-2010 Kathy Lewinski

18 comments:

HungryinSW said...

You guys open for take-out?

dawn said...

HA! you had leftovers? We have no willpower in this house--leftover asian meatballs, never!

Deborah said...

Wish I had one of those for lunch today!

George Gaston said...

kat & Matt... I'm with HungryInSW. When are you opening up your Southern Kitchen?

The sandwich is a brilliant idea and those Quick Pickle Carrots sound unbelievably delicious.

Many thanks for sharing your creativity...

Amanda (Two Boos Who Eat) said...

Those homemade buns look great!

Unplanned Cooking said...

I just bought what feels like 10 pounds of carrots at the co-op and have been wondering what to do with them. Will try your pickled carrot recipe.

Kris said...

Banh mi is something I've been hoping to try at a multiple places, but so far have only had at one. As a banh mi newbie, is the meat part generally warm? The one I've had so far was cold throughout, which was not what I expected.
Thanks!

kat said...

Kris - I think Bánh mi is typically cold though we've done two different ones at home with warm meat.

Ravenous Couple said...

banh mi is a great way to use left overs..you can put almost any protein and pickled veggies together

Beth said...

Hubby is buying me another freezer (when we get our extension finished) as mine is chocka!!

grace said...

boy, i wish i could just happen upon some meatballs and pesto in my freezer. not likely. :)
great sandwich, obviously!

Fresh Local and Best said...

I adore banh mi, the crisp baguette, tangy flavors of the pickles and the thick slab of meat. This banh mi looks great!

Lisa Paul said...

YOur freezer is most certainly an Aladdin's cave of wonders. What will you pull out of there next?

Ben said...

That reminds me of the "pickled salsas" they sell in Mexico with carrots and tons of peppers. That sandwich looks delicious.

Kris said...

Thanks, Kat. Maybe I'll have a better experience next time, at least going into it expecting a cold sandwich throughout.

Foodycat said...

For me it has to have some of that mystery meat pate in it as well!

Peter M said...

The tang and the crunch of the veggies in the Viet sandwich are half the sandwich...taste and texture.

Greta said...

For my banh mi, I have my husband pick up leftover bread from Jimmy Johns for 50 cents a loaf. It works really well! Your bread looks amazing, though!

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