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| Toppings for banh mi |
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| Our version of banh mi with chicken meatballs |
As we continue to go around the world, so to speak, we landed in Vietnam
last night. We made banh mi sandwiches and salad. They both were
flavorful and different. For the banh mi, we used the leftover
potsticker filling and turned them into meatballs; just added 1 egg and
1/2 cup of panko breadcrumbs to the mix. I cooked it in the oven for 40
minutes, flipping half way through, in a baking dish. To make the
sandwiches, just take store-bought French bread, and spread with a spicy
mayo (2 tablespoons mayo, 1 teaspoon siracha, 1 teaspoon
Worcestershire, and 1/2 lime juice). Add the meatballs and then top
with whatever condiments you like (I used cilantro, basil, green onion,
shredded carrots, and cucumber). For the salad, it was simply: lettuce,
radish, cucumber, shredded carrot, and store-bought ginger dressing.
It was a fun dinner and delicious!
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| Ready to start building sandwiches |
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| Salad with ginger dressing |
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