Big Bad Banh Mi

Recipe By: Zoe Adelstein

Photo By: Heather Scholten | Spiceology

Ingredients

1 Baguette, Toasted

1 LB 80/20 Niman Ranch ground beef

1/4 cup panko

2 Tbsp milk

3 tbsp chile Margarita Salt Free

1 tsp 5 spice powder

1 tsp Sichuan Peppercorns

1 tbsp kosher salt

1/2 cup beef stock

1 Carrot, ribboned

1 Cucumber, sliced

1 cup rice wine vinegar

3 tbsp salt

1 tsp sugar

1 tsp coriander seeds

 

Slaw:

1/2 Cup Red cabbage, shredded

1/2 Cup Napa Cabbage, shredded

2 Cups shredded carrots

1 tsp tamari

3 tbsp sriracha

 

Add ons:

Kewpie mayo

Black Sesame Seeds

Cooking Instructions

  1. Preheat oven to 450F.
  2. Toast the baguette so that it is golden on the outside and soft and fluffy on the inside.

To make the meatballs:

  1. mix meat (at room temp), panko, milk, 5 spice, margarita chile spice, Sichuan peppercorns and salt. If the mixture feels too dry, add a little more milk, and if it feels too wet, add more panko. Don't over mix, you want the meatballs to be fluffy, but stay together.
  2. Wet your hands, and form the meat mixture into meatballs. I like to make them fairly big to stand out in the baguette.
  3. Using a rimmed baking sheet, either coat the sheet in non-stick spray or use aluminum foil sprayed with non-stick spray.
  4. Add the meatballs to the baking sheet. Pour 1/2 cup of beef stock around the meatballs to steam them as they cook.
  5. Bake for 25 minutes.

To make the slaw:

  1. Shred red cabbage, napa cabbage and carrots.
  2. Mix with tamari, sriracha, a sprinkle of salt and a twist or two of black pepper.
  3. Cover and refrigerate until use. 

To make the pickles:

  1. Slice cucumbers thinly and make thin carrot ribbons using a peeler. Place in a jar.
  2. In a small saucepan, mix rice wine vinegar, sugar and salt. Bring to boil, reduce to simmer for 1 minute. Pour over the cucumbers and carrots. Let the cucumbers sit until they cool down, and then chill them in the fridge.

To assemble:

  1. Open the toasted baguette and add some of the kimchi slaw, then 3-4 meatballs, depending on their size.
  2. Add the pickled cucumbers and carrot ribbons and a little more slaw.
  3. Drizzle Kewpie Mayo over the top and sprinkle with black sesame seeds.

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