Banh mí with barbecue meatballs and sweet and sour veggies

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

– 2 tablespoons of barbecue sauce

– 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

 

Preparation:

  1. Mix the rice vinegar with sugar and stir until the sugar is completely dissolved.
  2. Add the cucumber and carrot to the mixture, cover and put in the fridge.
  3. Heat the oil in a frying pan and fry the balls for a few minutes.
  4. Mix the barbecue sauce, ketjap manis, sriracha chili sauce and soy sauce.
  5. Pour this mixture into the balls in the pan, it sparkles enormously and can splash a little so watch out.
  6. Make sure the balls are completely coated in the sauce, allow to heat up briefly.
  7. Cut the pistolettes open and divide the lettuce, sweet and sour carrot and cucumber on top and place some balls on top.
  8. Garnish the bun with fresh coriander, spring onion and some sesame seeds.