Vietnamese beef bánh mì
The beloved sandwich from Vietnam
Serves
3 - 4
Prep Time
30 mins
Cook Time
1 hr
Try these easy oven-baked meatballs and learn how to make quick pickled carrots. A simple way to make Bánh mì sandwiches bursting with authentic Vietnamese flavours. Begin this recipe 30 minutes ahead of time to allow the flavours time to mingle!
A recipe for a side salad: combine the cucumber and carrot leftover from the Bánh mì with thinly sliced red onions. Squeeze in the juice of half a lemon and toss well!
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ShareIngredients
500g Quality Mark beef mince
3-4 garlic cloves
finely choppedfinel grated grated zest of 1 lemon
2 Tbsp oyster sauce
1 Tbsp salt-reduced soy sauce
1 Tbsp liquid honey
1 Tbsp vegetable oil
2 tsp cornflour
¼ tsp kosher salt
1 carrots
cut into very thin strips¼ tsp kosher salt
1 Tbsp white sugar
½ Tbsp white vinegar
1 tsp fish sauce
4 Bánh mì i
cut open lengthwaysstore-bought chicken liver patéi
for spreading1 telegraph cucumber
thinly sliceda handful roughly chopped fresh coriander
chilli saucei
Method
For beef meatballs, put the beef mince, garlic, lemon zest, oyster and soy sauce, honey, oil, cornflour and salt in a large bowl. Mix well, cover and put in the fridge for about 30 minutes.
For the pickled carrot, put the carrot strips into a bowl with the salt, massaging a few times with clean hands (or use a spoon), to soften the carrot, about 5 minutes.
Rinse carrot strips in cold water and drain well. Return to a clean bowl and add the sugar, white vinegar and fish sauce. Mix well and set aside for at least 30 minutes.
Preheat the oven to 220℃ and line a shallow oven tray with foil.
Make the meatballs, take a spoonful of the beef mixture and shape it into a ball. Continue until you will have about 16 meatballs in total. Arrange the meatballs on the prepared tray and cook for 10 minutes.
Turn the meatballs over and cook for a further 5 minutes until browned and cooked through.
Once the meatballs are cooked, remove from the oven and cover loosely with extra foil to keep warm.
While the meatballs are resting, reduce the oven to 180℃.
Put the bread in the oven to warm through - to heat the bread without becoming too crisp, wrap it in foil first.
Spread each bread serving with some pâté and add layers of cucumber, meatball, pickled carrot (without the juice) and coriander. Drizzle with chilli sauce, if you like.
Nutrition Information per Serving (408g)
This nutrition analysis is based on 4 serves.
