Lamb Meatball Banh Mi
If I could choose my top three favorite foods of all time, I… don’t think I have the decisive capabilities to come up with a list. But what I do know, is bánh mì would be a hot contender. It is fatty and rich but equally fresh and acidic. Plus it’s all encased in a perfectly crispy hoagie bun—the best possible vehicle for this insanely delicious sandwich. This recipe is a labor of love, but well worth it.
Why Lamb?
There are a variety of meats that belong in a bánh mì, most notably pork, chicken, or pate, but oh man. Lamb. Whether or not you have an affinity for this decadent red meat, its treatment in this recipe suits the nuances of bánh mì so well. If you’ve never had lamb, this is a great place to have your first experience.
Lamb is intensely fatty, with a tender texture and grassy undertones. In a meatball, you’ll experience everything that makes lamb, lamb, but just a tad subdued thanks to the bread crumbs and seasonings.
Maggi Seasoning
The most important seasoning you’ll add to this recipe, by far, is the Maggi seasoning. There’s a solid argument that bánh mì doesn’t taste quite like bánh mì without it, so if you don’t have any stocked in your pantry, now is the time. Its primary role is to add intense umami flavor.
Maggi seasoning is similar(ish) to American soy sauce, if only in the sense that both are made using wheat. They both pack a punch in terms of salt, but the main difference is the almost mushroomy quality of the Maggi. While you can substitute soy sauce in Maggi’s place, please understand that the result will not taste the same.
Pickles Forever
Another essential component of the bánh mì is, undoubtedly, the pickles. And you know what? Step aside cucumber pickles because carrot and daikon pickles are criminally underrated. They’re much easier to make than you’d realize, too. The recipe explains the process in great detail, so you’re in good hands as you embark on your pickling journey. Just know that if you can’t find daikon radishes, you’ll be okay to use your standard garden radish in their place.
The Right Bread
Lastly, let’s talk bread. While you’re splurging on lamb and taking care to make pickles, I’m here to tell you that the bread in this recipe is not where you need to get fancy. In fact, the more standard the bun, the better! Maybe don’t go for the cheapest option you can find (we’re not looking for a hot dog bun here), but a simple bodega roll or hoagie bun is perfectly acceptable. You’ll make magic happen by lightly dampening the outside of the bread, then popping it into a hot oven for a few minutes until crispy. Something very cool and very science-y happens to damp crust in the oven, making it crackle and crisp in the most beautiful way. It’s part of what rounds out the bánh mì, and trust me when I say that it’s worth the extra effort to make the magic happen.
Now, go forth and bánh mì!
Lamb Meatball Bánh Mì
These lamb meatball bánh mì take some prep and effort, but are worth every minute of cook time.
Serves: 4 | Prep Time: 30 minutes | Cook Time: 20 minutes | Total Time: 50 minutes
Ingredients
Pickles
½ pound carrots
1 pound daikon radish
2/3 cup rice wine vinegar
2/3 cup water
1 tablespoon granulated sugar
1 teaspoon Diamond Crystal kosher salt
Meatballs
1 pound ground lamb
¼ cup chopped mint, packed
1 egg, beaten
1 ½ tablespoons Maggi seasoning
1 tablespoon chili sauce, such as sambal oelek or sriracha
1 cup torn white bread
1 teaspoon Diamond Crystal kosher salt
1 tablespoon extra-virgin olive oil
Bánh Mì Spread
¼ cup kewpie mayonnaise
1 tablespoon hoisin sauce
1 tablespoon chili sauce, such as sambal oelek or sriracha
1 tablespoon lime juice
½ teaspoon Diamond Crystal kosher salt
2 teaspoons fish sauce
Assembly
4 hoagie rolls
1 bunch cilantro
1 English cucumber
Instructions
Preheat the oven to 475° Fahrenheit. Start by making the pickles. Julienne ½ pound carrots and 1 pound daikon radish, then set aside in an airtight container. In a small saucepan, combine 2/3 cup rice wine vinegar, 2/3 water, 1 tablespoon granulated sugar, and 1 teaspoon kosher salt. Bring to a low boil over medium-high heat and whisk until the sugar and salt dissolve—about 3 minutes. Pour the mixture over the carrots and daikon, then cover and refrigerate.
Make the meatballs by combining ¼ cup chopped mint, 1 beaten egg, 1 ½ tablespoons Maggi, 1 tablespoon chili sauce, 1 cup torn bread, 1 teaspoon kosher salt, and 1 tablespoon olive oil in a large bowl. Add the 1 pound ground lamb and gently mix, incorporating just until combined. Portion out into 2-inch meatballs, setting on a cookie sheet. This should yield approximately 16 meatballs. Place in the oven and bake for 15-18 minutes or until the internal temperature reaches 160° Fahrenheit.
While the meatballs bake, make the bánh mì spread. In a small bowl, whisk ¼ cup kewpie, 1 tablespoon hoisin, 1 tablespoon chili sauce, 1 tablespoon lime juice, ½ tablespoon kosher salt, and 2 teaspoons fish sauce. Set aside. Finally, prep for assembly. Slice 1 English cucumber and roughly chop 1 bunch cilantro. Set aside.
Once the meatballs are done, remove them from the oven and increase the oven temperature to 500° Fahrenheit. With the water running in a small stream, dampen the outsides of 4 hoagie rolls and place each on a cookie sheet. Place in the oven and bake, watching carefully, until the tops begin to crackle—about 8-10 minutes. Remove from the oven, then use a bread knife to create a slit down the buns lengthwise. Use your fingers to press a divet into the bottom half of the bun, creating a well for the meatballs to rest in.
To assemble, generously slather the bánh mì spread inside the top half of the bun. Add four meatballs to the bottom of each bun, then top with pickles, cucumbers, and extra cilantro.
