Bánh mì (Vietnamese Hoagies)

I mentioned this sandwich in the previous blog post. Second only to the hoagies I grew up eating in Philly, Bánh mì (or Vietnamese Hoagie, as I like to call it) is one of the sandwich-loves of my life. There are many variations, but generally the sandwich includes a baguette-like roll that is crusty on the outside and soft and airy on the inside, meat, cucumber, cilantro, pickled carrot, jalapeno, and mayonnaise and/or butter spread. 

This recipe's protein filling is a scratch-made pork meatball. Originally I used a recipe from Chef Charles Phan's cookbook, Vietnamese Home Cooking. However, there was way too much involved in that recipe to make it a practical recipe to make for my family AND live life with my kids. So I've simplified it and my husband still gives it two thumbs up, so I'm satisfied. :) 

Also, the type of bread you use is important and will probably change regionally. If you live in or around Philly, good hoagie rolls such as Amoroso's or Conshohocken will work well. Down here in San Antonio, I use the popular Mexican sandwich rolls, bolillos, which work well too. You can also try cutting a baguette to personal size and use that. 

Also, this recipe makes 36-48 meatballs. So you could half this recipe or make it all and freeze a bunch to have another time, which is what I do. Enjoy!

Bánh mì

Adapted from Vietnamese Home Cooking

Makes 36-48 meatballs, depending on size

Ingredients:

Sauce:

• 4 c. chicken broth
• 1/4 c. vegetable oil
• 1/4 c. minced garlic
• 1 T. red pepper flakes
• 3 c. diced onion (I pulse chunks of onion in the food processor)
• 1 c. stir-fry sauce (in Asian food aisle)
• 1 c. ketchup
• 1 1/2 T light soy sauce (I have also used regular soy sauce as a substitute)

Meatballs:

• 3 lbs. ground pork
• 1 1/2 c. jicama, peeled and dice (again, in food processor), or water chestnuts
• 2 c. onion, diced (food processor)
• 1/2 c. scallion, sliced thinly, green and light green parts only
• 1/4 c. cilantro, chopped
• 2 tsp. kosher salt
• 2 tsp. ground black pepper
• 2 T. light soy sauce

Garnishes/Spreads:
Mayonnaise
Cucumber, sliced into long 1/4 in. wide slices


Jalapeno, sliced into long 1/4 in. wide slices


Pickled carrot
Cilantro
Sandwich roll (bolillo, a good hoagie roll, baguette cut into personal size), sliced 3/4 of the way through


Directions:

To make the sauce:

1. In a large stock pot, heat oil over medium heat. Add garlic and stir until toasted for about 2 minutes. Add red pepper flakes and toast for 30 seconds. 
   
2. Add onions, and cook until softened, for about 5 minutes, stirring occasionally. 
3. Add stir-fry sauce, ketchup, and soy sauce. Stir to combine. Add 4 c. chicken broth and mix well. 
4. Increase heat to high and bring to a boil. Then decrease heat until sauce is simmering. Simmer for 15 minutes. 

To make the meatballs:

1. While the sauce simmers, make the meatballs. You can roll them by hand or use a 1-2 inch ball scoop. 
2. In a large bowl, combine all of the meatball ingredients. 
   
3. Using your hands, gently mix ingredients together. Don't overwork the mixture or it may become tough. 
4. Form into 1-2 inch diameter balls and add gently to the simmering sauce. The meatballs will be crowded in the pot, but should all be below the surface of the sauce. Cook, without stirring, for 45 minutes. So not let the liquid boil, or the meatballs may begin to fall apart. After 45 minutes, remove a meatball and cut it open. There should be no pink inside. 
   
5. Remove from heat and serve. Or you can let them cool and and reheat later in the sauce. 
6. To freeze leftovers, use a tupperware container. Fill 3/4 full with both meatballs and sauce. I like to freeze in batches of 12 meatballs each. Cover and freeze. 

Assembling a sandwich:
Lightly toast the roll in a toaster oven or oven. Spread both sides of the roll inside with mayonnaise. Layer with carrots, cucumber, and jalapeno. Add warm meatballs. Enjoy!!