Banh mí with barbecue meatballs and sweet and sour veggies
Recipe and photo by Joyce from Never Not Cooking (www.nevernotcooking.nl).
Banh mí is a Vietnamese sandwich filled with crispy sweet and sour vegetables, herbs and meat. In this version we use plantbased balls. In Vietnam it is mainly eaten as breakfast or as a snack, but the sandwich is also perfect for lunch or to take with you.
Ingredients for two people:
– 1 pack of Vegafit balls
– 1 winter carrot, grated
– ½ cucumber, planed in ribbons
– 2 baked pistolettes
– 100 ml of rice vinegar
– 4 tablespoons of sugar
– 1 teaspoon of sriracha chili sauce
– ½ tablespoon sweet soy sauce
– ½ tablespoon of soy sauce
– 75 grams of salad mix
– ½ bunch of coriander, finely chopped
– 2 spring onions, finely chopped
– optional: sesame seeds for garnishing
– 1 teaspoon of sunflower oil
- Mix the rice vinegar with sugar and stir until the sugar is completely dissolved.
- Add the cucumber and carrot to the mixture, cover and put in the fridge.
- Heat the oil in a frying pan and fry the balls for a few minutes.
- Mix the barbecue sauce, ketjap manis, sriracha chili sauce and soy sauce.
- Pour this mixture into the balls in the pan, it sparkles enormously and can splash a little so watch out.
- Make sure the balls are completely coated in the sauce, allow to heat up briefly.
- Cut the pistolettes open and divide the lettuce, sweet and sour carrot and cucumber on top and place some balls on top.
- Garnish the bun with fresh coriander, spring onion and some sesame seeds.