Bánh Mì Bites

 
Ever heard of Bánh Mì Bites?I saw one of my favorite bloggers, Emily, from {Cupcakes&Cashmere} post the Vietnamese sandwiches a while back and decided to give them a whirl.  I altered the recipe from Wei Kitchen slightly since I was missing some of the ingredients (Wei Kitchen’s Shallot Oil & Amber Vinegar) but nonetheless turned out delicious with a uniquely fresh taste that is perfect for the upcoming warmer weather.
**If you do not have a {mandoline}, do yourself a favor and go out and get one! It makes cooking prep easy and cuts time in half.

Meatball Ingredients
-1 lb ground pork
– 1 bunch of green onions, diced
-1 cup of cilantro, chopped (I added a bit more since I am a huge cilantro fan)
-1.5 tablespoons of sugar
– 1 teaspoon salt
-1 teaspoon fresh ground pepper
-1 tablespoon fish sauce (be careful not to add too much = VERY salty)
-1 tablespoon of shallot oil (for cooking) I did not have so I improvised sautéing some shallots in with EVVO 
 Meatball directions:
-Combine all ingredients (except the oil) and mix well; then form into small balls about 1 inch in size 
-Heat the shallot oil in a skillet on medium- high heat and cook meatballs about 5-7 minutes on each size, turning once until browned.
-Place cooked meatballs onto paper towel-lined plate.  You can store meatballs up to 2 days and can reheat at 350 degrees for 5-7 minutes.


Shallot Aioli
-2 egg yolks, room temperature
-1 cup shallot oil (if you do not have see above)
-Juice of one lemon (1.5 tablespoons)
-Salt and pepper to taste

Shallot Aioli Directions:
Whisk egg yolks in a small bowl and slowly add the shallot oil a little bit at a time while whisking. Mix in the lemon juice and salt and pepper to taste.

Garnish
-1 large carrot, grated
-1 small cucumber, thinly sliced
-1/4 cup of basil, chopped
-1/4 cup cilantro, chopped
-1/4 cup of Amber Vinegar (I used rice vinegar as a substitute)
+ 1 fresh baguette




Assembly

– In a bowl coat the carrots, cucumber & herbs with Amber Vinegar (I used rice vinegar)
– Cut baguette hot dog style and lightly coat the insides with the shallot aiolo. Close the bread back up and cut 1 inch slices. (I went a little larger)
-Stack the cucumber, carrots, one meatball, and herbs between baguette slices and secure with a toothpick.


Enjoy!

I cannot wait to try this other take on the Bánh Mì,{here}
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  • Reply The English Rose Girl Wednesday, April 1, 2015 at 4:25 pm

    Looks delicious!! x
    TheEnglishRoseGirl.blogspot.com

  • Reply Quách Thành Sunday, June 14, 2015 at 6:40 pm

    Nhìn bánh ngon quá bạn ơi, bài viết rất hay và bổ ích , thank bạn rất nhiều
    ——————————–
    Hoàng Kim Chi – 0938 45 8080 – 0938 58 03 58
    Phòng Kinh Doanh
    Fanpage: https://www.facebook.com/banhtrungthu.info
    Click nếu bạn quan tâm: Đại lý bánh trung thu Brodard giá sỉ uy tín nhất tại tphcm hoặc Dai ly banh trung thu Brodard gia si uy tin nhat tai tphcm

  • Reply Mỹ Kim Vương Thursday, August 20, 2015 at 4:31 pm

    Bài viết rất hay và có ích cho mình, thank bạn rất nhiều
    ——————————–
    Hoàng Kim Chi – 0902822055 – 0938458080 – 0938580358 – 0937917272 – 0902920108
    Phòng Kinh Doanh
    Fanpage: https://www.facebook.com/banhtrungthu.info
    Click nếu bạn quan tâm: Bánh trung thu Brodard hoặc Banh trung thu Brodard

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