Bánh Mì Xíu Mại with Lemongrass and Chili
80% chuẩn vị · Vietnamese
A flavorful twist on the classic Bánh Mì Xíu Mại, incorporating aromatic lemongrass and a hint of spice from fresh chilies into the pork meatballs and sauce.
Đánh giá công thức này
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Nguyên liệu
- Ground pork500g
- Lemongrass2 stalks, finely minced (white part only)
- Shallots2 medium, minced
- Garlic3 cloves, minced
- Red chili pepper1, finely minced (seeds removed for less heat)
- Egg1 large
- Breadcrumbs1/4 cup
- Fish sauce2 tbsp
- Sugar1 tsp
- Black pepper1/2 tsp
- Salt1/2 tsp
- Vegetable oil2 tbsp
- Canned crushed tomatoes400g
- Tomato paste2 tbsp
- Water1/2 cup
- Baguettes4
- Cucumber1/2, thinly sliced
- Fresh cilantro1 bunch
- Pickled daikon and carrot (do chua)1 cup
Các bước
- 1
In a bowl, combine ground pork, minced lemongrass, minced shallots, minced garlic, minced chili, egg, breadcrumbs, fish sauce, sugar, black pepper, and salt. Mix well.
- 2
Form the mixture into small meatballs.
- 3
Heat vegetable oil in a large skillet over medium-high heat. Sear the meatballs until browned. Remove and set aside.
- 4
In the same skillet, add crushed tomatoes and tomato paste. Stir and cook for 2-3 minutes.
- 5
Return meatballs to the skillet. Add water, bring to a simmer, cover, and cook for 25-35 minutes until meatballs are cooked through and sauce is thickened.
- 6
Slice and lightly toast the baguettes.
- 7
Assemble sandwiches by filling baguettes with meatballs and sauce. Top with cucumber, cilantro, and pickled vegetables.
