Vietnamese Banh Mi Sandwich with Turkey Meatballs
Vietnamese Banh Mi Sandwiches are are all the rage, and this version with turkey meatballs is sure to become one of your favorites. California Prune purée gives these spicy meatballs their moist texture without adding fat.
What does banh mi mean?
“Banh mi” is the Vietnamese word from bread but also refers to a special type of sandwich that resulted from the fusion of French and Vietnamese cultures. In the 19th century, during the age of Imperialism, Vietnam was colonized by the French. This lasted for over 60 years, and over time, part of French culture – like their love of baguettes – were assimilated into the Vietnamese way of life.
What is a banh mi sandwich
Banh mi is a unique spin on a traditional French sandwich. This is where things get a little confusing. Banh mi is the word used for both the sandwich AND for the bread used to make the sandwich. Bahn mi (the bread) is similar to a baguette, but typically made with a combination of wheat and rice flour. The bread is then filled with a combination of meats, fresh or pickled vegetables, herbs and spreads. There are countless variations, and no “wrong” way to make this fabulous sandwich.
Is banh mi healthy?
These meat and veggie sandwiches can be part of a healthy diet. Our version calls for turkey meatballs made with prune purée. This keeps the turkey moist, and adds flavor and valuable nutrients and fiber to the dish. Cilantro, jalapeño and pickled vegetables add flavor and crunch and a spicy Sriracha mayonnaise spread is the finishing touch.
Vietnamese Turkey Meatball California Prune Banh Mi Sandwich
Ingredients
- 1 lb ground turkey
- 1/4 cup prune puree
- 1/4 cup chopped canned water chestnuts
- 3 TBSP finely chopped green onions
- 2 tsp fish sauce
- 1 TBSP minced garlic
- 1 tsp sriracha sauce
- 1/2 tsp kosher salt
- 5 baguette sandwich rolls 8-10 inches (20-25 cm) long
- 2 jalapeño chiles thinly sliced (seed if desired)
- 20 sprigs cilantro
For the Sriracha Mayonnaise
- 1/2 cup low fat mayonnaise
- 1 tsp Sriracha
Instructions
- In a large bowl, mix turkey, prune puree, water chestnuts, green onions, fish sauce, garlic, sriracha sauce, and salt. Chill for 30 minutes to make it easier to form into balls.
- Heat oven to 350°F (180C). Divide the meatball mixture into 20 portions. Moisten your fingers with water and gently roll the mixture into balls. Place on a rimmed baking sheet. Bake meatballs about 15 minutes or until cooked through.
- Cut rolls in half horizontally and remove some of the crumbs to make room for the filling. For each sandwich, spread a thin layer of mayonnaise on the insides of 1 roll. In the bottom half of the roll, layer a few slices of jalapeño, 4 meatballs, 4 sprigs of cilantro, and 2 tablespoons pickles. Cover with top half of roll.
Notes
Nutrition
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