We seem to revisit the flavours of our good friend, Bahn mi, over and over. There’s just something special about the magical combo of flavours (sweet, savoury and sour), textures (soft and crunchy) and temperatures (warm, cool and crisp), all in a single dish. Bahn mi are really all that.
While we still adore the traditional bahn mi sandwich along with our take on this Bahn mi bowl, these new little cuties will satisfy your craving in a super gorgeous little package. Which you can eat with one hand! (We’re looking at you moms).
We’ve made these with chicken, beef and pork, so we’re confident your favourite variety will work, whatever it may be. They are so simple to put together and totally impressive looking, so be prepared to wow your dinner party guests with the prettiest appy ever. Everything can be prepped in advanced and the meatballs heated through at the last minute for assembly, too.
If you’re looking to make these as part of meal for the family, serve alongside steamed rice, any whole grain, some noodles tossed in a little sesame oil, or better yet, these Sesame Noodles.
When we’re serving these for dinner at our table, it would look something like the photo above. That way, if there are selective eaters at the table (big and little people both qualify!), they’re free to pick and choose what they want to eat. That way, we’re serving the whole family the same meal. And we can have as many pickled carrots as darn well please!
Are you ready to welcome our friend, Bahn mi into your life?
Erin & Dara
Bahn Mi Meatball Lettuce Wraps
Serves | Makes about 10 wraps |
Prep time | 10 minutes |
Cook time | 30 minutes |
Total time | 40 minutes |
Ingredients
- 2 Medium carrots (sliced very thin, or 2 cups of pre-cut carrot matchsticks.)
- 1/4 cup water
- 1/4 cup plus 1 Tbsp seasoned rice wine vinegar
- 1 tablespoon granulated sugar
- 1lb ground beef, pork, chicken or turkey
- 1/2 cup panko bread crumbs
- 1 Large egg
- 1 tablespoon soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon hoisin sauce
- 1/4 cup mayonnaise
- 1-2 teaspoon Sriracha chili sauce
- 1 head Boston Leaf Lettuce (leaves separated - for wrapping)
- Chopped cilantro (or parsley) and green onion (for garnish)
Directions
1. | Preheat oven to 400 degrees F. In a small bowl cover carrots with water, 1/4 cup rice vinegar and sugar and stir to combine. Let stand for at least 30 minutes and up to 3 days (refrigerated). Drain. |
2. | For meatballs, in a medium bowl, add ground meat, bread crumbs, egg, soy sauce, fish sauce and hoisin sauce and mix until just combined. Roll into small balls, about the size of golf balls and transfer to a lined baking sheet. Bake for 16-18 minutes, until golden brown and cooked through. |
3. | For Sriracha mayo sauce, in a small bowl combine mayo, remaining 1 tbsp rice vinegar, and sriracha. |
4. | To assemble lettuce wraps, place 1-2 meatball inside each piece of lettuce, depending on the size of the leaf. Top with a few slices of carrot and a drizzle of sriracha mayo. Garnish with cilantro and green onions. |
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