Not much excitement happening around here lately. Actually there's a lot of excitement in our lives, I just haven't done a good job replicating that on this blog. The kitchen is definitely open for business and it is the one room that is almost completely settled. The first time I cooked in there, I found myself smiling from ear to ear. I told a friend that it felt like there should be t.v. cameras in the next room filming my cooking segment. If I could move my bed in there, I would. I love it!
Sometimes recipes sound so good to me when I select them, but by the time I actually get around to making them, I'm skeptical. Sometimes I'm pleasantly surprised that the dish turns out better than I expected. These sandwiches definitely fit the bill.
I had never had a Bahn Mi sandwich or roll before but I have heard a lot about them. They are part of the food truck craze sweeping the west coast, so they receive a lot of hype. I've also seen them popping up more and more on various food blogs, so I didn't want to miss the party and I decided to try them.
I was a bit skeptical as I put the ingredients together that the little meatballs would have enough flavor. Was I ever wrong! Fish sauce has a lot of flavor and no, it's not fishy tasting at all. These little treats were juicy and flavorful and the crunch from the shredded carrots and cucumber were a nice accompaniment on the sandwich. I opted to omit the sriracha mayo spread and we never missed it. We will definitely be having these again...soon if Wes has any say in it!
Bahn Mi Sandwiches
source: Dinner with Julie
For the Meatballs:
1/4 cup finely chopped fresh basil
4 garlic cloves, crushed
1-2 green onions, finely chopped
1 Tbsp. fish sauce
2 tsp. sriracha or other hot chile sauce (or to taste)
1 Tbsp. brown sugar
salt & pepper
2 cups coarsely grated carrots
1/4 cup rice vinegar
1/4 cup sugar
4 10″ individual baguettes or four chunks of baguette
thinly sliced cucumber (use a vegetable peeler)
In a bowl, mix together the pork, basil, garlic, onions, fish sauce, sriracha, sugar and salt and pepper and mix it all up with your hands. Roll into 1″ balls and place on a rimmed baking sheet. Bake at 400F for 20 minutes, or until golden and cooked through.
Meanwhile, toss the grated carrot with the rice vinegar and sugar in a small bowl. Let sit until you’re ready to assemble your sandwiches.
To assemble, spread baguettes with mayo, if using; top with a squirt of sriracha to taste, and stuff with pickled carrots, cucumber strips, meatballs and sprigs of fresh cilantro.