Banh mi = success

7 Mar

After an especially long and hunger-inducing shift at my favorite Steamboat Springs Tex-Mex restaurant, I came home to these, the most satisfying and amazing and salty and greasy Banh Mi sandwiches I have ever tasted. Kudos to Zach for knowing that fried ground pork is always the right choice.

Pork meatballs seasoned with a heavy dose of garlic, what may or may not have been too much salt, and a few bunches of basil; sriracha sauce with yogurt, honey, lime and soy; crusty French rolls; pickled carrots and red onion; diced cucumber. This sandwich made for even score against everything I have ever cooked (probably combined).

Zach’s Banh Mi sandwiches (amounts are not listed, as he does not know what they were, and no one else was around when this was happening):

Ground pork

Lots of kosher salt

Coarse ground black pepper

About 20 basil leaves, finely chopped

4 to 5 cloves of garlic, minced

Neutral oil for frying

Shaved carrots

Shaved red onion

3 parts sugar to 1 part salt

Greek yogurt



Fresh lime juice

Soy sauce (spend the extra dollar for something that at one point involved soy beans)

Diced cucumber

Crusty French rolls

1. In a large bowl, mash together the ground pork with the salt and pepper, garlic and basil. Roll into meatballs a little more than 1 inch across, plate and refrigerate.

2. In a considerably smaller bowl, mix shaved carrots and shaved red onions with three parts sugar to one part salt. Set them aside to pickle and get all delicious.

3. In yet another bowl, mix Greek yogurt with a hefty dose of sriracha and relatively small amounts of honey, fresh lime juice and soy sauce. Set aside.

4. Get the oil heated over medium to medium-high heat. Working in small batches, fry the meatballs to get a deep, dark, sweet color on the outside. Set them on paper towels to drain.

5. Now it’s time for assembly. Slather a halved roll with the sriracha sauce. Put four or five meatballs in the roll. Cover it with the other half, and toast on a sheet pan in a 350 degree oven for about 8 minutes. Let the rolls cool for about 5 minutes so they’ll be easier to handle. Top the sandwich with the pickled carrot-and-onion mixture, and the diced cucumber. Feel free to add more Sriracha sauce.


2 Responses to “Banh mi = success”

  1. Hannah Bardolph March 8, 2011 at 2:29 am #

    ok i gotta make this.

  2. charitydinner March 8, 2011 at 12:25 pm #


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