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Banh Mi
With its blend of French and Vietnamese cuisine, this delicious sandwich is accessible to most menus.
1 lb. ground pork
1 egg
1/4 cup panko breadcrumbs
1 Tbsp. fish sauce
1 Tbsp. Asian hot sauce
1 Tbsp. Ready-Set-Serve Peeled Garlic, chopped
1/2 tsp. black pepper
2 Tbsp. canola oil
1/4 cup dark soy sauce
4 French baguette rolls, split
1 cup Ready-Set-Serve Matchstick Carrots, pickled
1/4 cup Ready-Set-Serve Washed & Trimmed Green Onions, chopped
1/4 cup Ready-Set-Serve Washed & Trimmed Cilantro
3 jalapeno chile peppers, sliced
4 Ready-Set-Serve Green Leaf Fillets
In a mixing bowl, combine pork, egg, breadcrumbs, fish sauce, hot sauce, garlic, salt, and pepper. Form into 12 small balls.
Heat oil in skillet. Brown meatballs in batches until cooked (don’t crowd the pan). When all are nearly cooked through, put all meatballs in skillet and deglaze with soy sauce, shaking pan to coat all. Turn off heat, cover skillet with lid, and allow to steam for 3 more minutes.
Fill each baguette roll with three meatballs, pickled carrots, green onions, cilantro, Jalapeno chile peppers, and green leaf lettuce.
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