Ginger Chicken Meatball Banh Mi

There were some leftover meatballs from my peanut noodle dish, so I made this awesome sandwich with them a few days later. Based on a banh mi, this guy was packed with flavor. Sweet, salty, sour, and spicy with a strong essence of ginger and Thai basil. So good that it didn't feel like leftovers.
Traditional Vietnamese meatballs are coated in a caramel sauce. Here I am making the caramel to toss the non-traditional meatballs in. Topped with some quick pickled carrots and Thai basil leaves. Skip the fussy peanut noodles and just make these awesome sandwiches!
 

Ginger Chicken Meatball Banh Mi

  • Meatballs
  • 2 Pounds Chicken
  • 1 Large Onion
  • 3 Cloves Garlic
  • 2 Inches Ginger
  • 1 Bunch Scallions
  • 2 Tablespoons Fish Sauce
  • 2 Slices Wet Bread
  • 1 Large Pinch Salt
  • Meatball Sauce
  • 1/2 Cup Sugar
  • 1/4 Cup Water
  • 1 Squirt Sriracha
  • The Sandwich
  • Carrots
  • Vinegar
  • Cucumber
  • Baugette

Instructions

    Meatballs
    1. Dice the onion and saute in a pan until thoroughly browned, about 30 minutes.
    2. Mix all the ingredients. Broil about 7 minutes, flip, broil about 5 minutes.
    Carrots
    1. To quick pickle the carrots, just boil some rice vinegar, then pour it over shredded carrots and let it sit an hour or 2.
    Glaze for the meatballs
    1. To make the sauce for the meatballs, in a pan heat half cup of sugar with ΒΌ cup of water until the sugar dissolves. Bring to a boil and when it starts to brown, kill the heat and add the meatballs and a squirt of sriracha. Stir and coat the meatballs and allow them to heat through.
    Build it
    1. Toast the roll, top with cucumbers, then the meatballs, then the carrots.