Banh Mi Xiu Mai (Vietnamese Meatball Sandwich - Dairy/Nut Free)
Mini banh mi featuring pork meatballs simmered in a flavorful tomato sauce, served on a toasted baguette with pickled vegetables.
Ingredients
- about 450 g Ground Pork
- 1/2 cup Breadcrumbs (Gluten-Free)
- 1 Egg
- 2 cloves Garlic
- 1 tablespoon Fish Sauce
- 1/2 teaspoon Black Pepper
- 2 tablespoons Vegetable Oil
- 2 cups Canned Tomato Sauce
- 1 teaspoon Sugar
- 1 tablespoon Fish Sauce
- 4 Baguettes (Small)
- 1/2 cup Pickled Carrots and Daikon
- 1/4 cup Cilantro
- 2 tablespoons Mayonnaise (Dairy-Free)
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1In a bowl, combine ground pork, breadcrumbs, egg, minced garlic, fish sauce, and black pepper. Mix well and form into small meatballs.
- 2Heat vegetable oil in a large skillet over medium heat. Brown the meatballs on all sides.
- 3Add tomato sauce, sugar, and fish sauce to the skillet. Bring to a simmer and cook for 20-25 minutes, or until the meatballs are cooked through and the sauce has thickened.
- 4Slice the baguettes in half and lightly toast them.
- 5Spread dairy-free mayonnaise on both sides of each baguette.
- 6Fill each baguette with meatballs, pickled carrots and daikon, and cilantro.
- 7Serve immediately.
Substitutions
Mayonnaise → Dairy-Free Mayonnaise
Dairy-Free
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This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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