A Banh Mi is traditionally a Vietnamese meatball sandwich served with pickled vegetables, spicy mayo, and plenty of cilantro, which I made here. The flavors are so delicious together and all the components come together like magic. I have made a burger version of this as well. And now in an effort to simplify things with less steps and cut the carbs (Paleo friendly too. No I am do not follow Paleo, but have plenty of readers that do) a bit, I made a salad version that makes a super easy week night dinner. The meatballs can be made in advance and popped in the oven. And while pork is by far the best way to make these meatballs, you could sub in any ground protein. My toddler and baby even loved it, I just left out the hot sauce from the meatballs and dressing and served on the side for the adults.
Banh Mi Salad
Imperfect Polish 2014
1 lb ground pork
1/4 cup chopped basil
4 cloves garlic, minced
1 tablespoon fish sauce, in Asian food section
1 tablespoon hot chili sauce or sriracha (leave out if you do not like heat)
1 tablespoon sugar
2 teaspoons corn starch
1 teaspoon peppper
1 teaspoon salt
1 tablespoon sesame oil
Combine all of the ingredients and mix gently until well combined. Form into golf ball sized meatballs and place on a rimmed baking sheet. (Can be made one day in advance, cover and refrigerate)
For the dressing:
1/2 cup light mayonnaise
1/4 cup rice wine vinegar (use white if you need to)
2 green onions, finely chopped
1 tablespoon hot chili sauce or sriracha
Whisk ingredients together. Season with salt and pepper to taste, add more heat if you like. Cover and chill until ready to use. Can be made day ahead.
diced zucchini or cucumber
Preheat oven to 350 degrees. Bake meatballs until cooked through, about 25 minutes.
To serve, arrange veggies for salad on a plate and add meatballs. Dress with the spicy mayo to your liking or serve on the side for dipping. garnish with some fresh lime juice.