Pork Meatball Sandwich (Banh-Mi Style)

Pork Meatball Sandwich (Banh-Mi Style). I am a huge fan of Vietnamese food. Especially the Banh-mi sandwich. And If you have never given this cuisine a chance you don’t know what you are missing! I had my first banh mi sandwich at a small restaurant in Oakland and became hooked. Its a hearty sandwich served in a crispy baguette and filled with juicy grilled meats like pork or chicken. Its then topped with fresh flavors and crunchy veggies like cucumber, carrot, and jalapeño. It’s just an incredibly delicious and quickly made sandwich. This version has a ground pork meatball that incorporates all of those flavors. And topped with a crunchy and tangy carrot, jalapeño, and cilantro mix. You could quickly make a tray of these meatballs and set out all the fixings for this at your next gathering. Let me know what you think in the comments below.

Enjoy,

Xo- Ayesha

Pork Meatball Sandwich (Banh-Mi Style)

Pork Meatballs:

1 pound ground pork
One shallot, finely diced.
Two garlic cloves, finely minced.
Two tablespoons cilantro, roughly chopped.
One tablespoon brown sugar
One tablespoon fish sauce
One tablespoon sriracha
Salt and pepper to taste.
One tablespoon canola oil
Mayonnaise, for serving.
Two baguettes, cut into halves. (Or just a crusty roll)
Thinly sliced cucumber slices for serving.
Thinly sliced jalapeño, for serving.
Cilantro, for serving.
Carrot mixture, recipe below.

In a large bowl add the first seven ingredients and season with salt and pepper. Form into evenly sized meatballs and set aside. Heat a large cast iron skillet over medium-high heat. Now cook the meatballs in batches until browned and cooked thoroughly. You could also bake these meatballs at 400 degrees for 15-20 minutes.

Allow the meatballs to cool slightly. Spread your baguette with mayo on each side. Fill with meatballs, carrot, cilantro, jalapeño, and cucumber slices. Yum!

Carrot mixture:

One cup julienne carrot (Save time by buying it pre-cut)
One tablespoon rice wine vinegar
One teaspoon sesame oil
One tablespoon brown sugar
Pinch salt and pepper

In a small bowl add carrots. Toss in sugar, vinegar, oil, salt, and pepper and toss gently. Refrigerate until ready to use.

Sweet and Spicy Shrimp Wraps

Sweet and Spicy Shrimp Wraps. I’m craving something spicy and sweet! And this shrimp wrap hits the spot. Spicy and decadent wrapped in crisp lettuce and topped with some crunchy toppings like jicama, onion, and mango. Mango is always a staple in my household. And the sriracha honey is the perfect combination of sweet and spicy. You can easily modify this and grill the shrimp instead of pan frying it and serve family style with all the fixings. Let me know what you think in the comments below.

Enjoy,

Xo-Ayesha

Sweet and Spicy Shrimp Wraps

1lb large shrimp, peeled, deveined, and tails removed.
One tablespoon butter (unsalted preferably)
One tablespoon olive oil
One tablespoon lemon juice
1 teaspoon chili powder
1 teaspoon smoked paprika
1/2 teaspoon cayenne pepper
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon ground ginger
One tablespoon sriracha
One tablespoon honey
salt and pepper to taste
1/2 jicama, cut into matchsticks.
One mango pitted and cubed.
Cilantro, for serving.
1/2 red onion, peeled and diced.
Butter lettuce leaves for serving

Mix honey and sriracha together in a small bowl.

Season your shrimp with spices and sriracha honey mixture in a large bowl and set aside.

Heat oil and butter in a large pan over medium-high heat.

Add the seasoned shrimp to the pan. Cook for until golden brown and opaque throughout, about 4 to 5 minutes. Add lemon juice and remove from heat.

Serve the shrimp in lettuce leaves and top with desired accompaniments!