Seafood Meatball Bánh mì

By gnikylime

Although not strictly traditional, I became fixated on the idea of having bánh mì with seafood meatballs. I started with the recipe from http://www.bonappetit.com/recipe/pork-meatball-banh-mi#recipe-ingredients, then I changed the meatballs to seafood (and adjusted some of the seasoning accordingly), added some black sesame, lightened up the sauce, and used aged đồ chua.

Ingredients

• Hot Chili "Mayo":
• Meatballs
• 0.22 lb. [100 g.] scallops
• 0.22 lb. [100 g.] shrimp, shelled, deheaded, and deveined
• 0.26 lb. [120 g.] salmon, skin removed
• 0.33 lb. [150 g.] turkey or chicken breast
• 1 t. [1 Teelöffel] black sesame
• 1 large or 2 small garlic cloves, minced
• 2 green onions, finely chopped
• 1 T. [1 Esslöffel] fish sauce
• 1 T. [1 Esslöffel] Huy Fong Sriracha
• 1 T. [1 Esslöffel] sugar
• 1 T. [1 Esslöffel] flour
• 1 t. [1 Teelöffel] freshly ground black pepper
• a couple of dashes salt
• 2/3 c. [165 g.] fat free Greek yogurt
• 2 green onions, finely chopped
• 1 T. [1 Esslöffel] Huy Fong Sriracha
• Sandwiches:
• đồ chua (1/2 recipe http://www.hungryhuy.com/vietnamese-pickled-daikon-carrot-recipe-do-chua/)
• 4 10-in. [25 cm.] Vietnamese baguettes [or 8 fresh Brötchen]
• thinly sliced jalapeño or Thai chiles
• 16 large fresh cilantro sprigs

Preparation

Step 1

1. Preheat oven to 300 F / 150 C
2. Chop the proteins until texture of ground meat. (Alternative, used the meat grinder attachment to a stand mixer)
3. Mix meatball ingredients and form 12 balls.
4. Cook balls in two batches over medium-high heat until brown on the bottom. Flip and brown the other side.
5. Transfer browned meatballs to an oven-safe dish. Bake in the oven 15-20 minutes or until done.
6. While the meatballs are baking, mix together the "mayo."
7. Cut each baguette or crusty roll [Brötchen] horizontally in half. Pull out enough bread from each bread half to leave 1/2-inch[1.3 cm]-thick shell. Spread hot chili "mayo" over each bread shell. Arrange jalapeños, then cilantro, in bottom halves. Fill each with 1/4 of meatballs [or 1/8 if using Brötchen]. Drain đồ chua; place atop meatballs. Press on baguette tops.