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Recipe Thursday-Mrs. Difillippo Vietnamese-Style Ginger-Glazed Meatball Bahn Mi Sandwich

Posted on April 26th, 2018 | Posted in Recipes, Sandwich

Having meatballs on hand can be a very versatile ingredient! Here Chef Burg uses Mrs. Difillippo’s 1oz Meatballs to make Vietnamese-Style Ginger-Glazed Meatball Bahn Mi Sandwiches. These sandwiches have a fresh Spring flavor that will get your customers addicted and coming back for more.

Yield 6 Sandwiches
Ingredients
2lbs Mrs. Difillippo 1oz meatballs (DVF6016, 2/5#)
2 tablespoons vegetable oil (992065, 6/1GAL, Town & Country)
6 eight inch long hoagie rolls (559025, 60CT, Amoroso)

For Glaze:
1 cup Hoisin sauce (991687, 4/5#, Kikkoman)
½ cup rice vinegar (991952, 4/1GAL, Savor)
2 tablespoons honey (DG0140, 5#, Monarch’s Choice)
2 cloves garlic, minced (02619, 5#)
¼ cup soy sauce (991679, 4/1GAL, La Choy)
2 teaspoons sesame oil (992008, 12/6.2OZ, Pan Chi)
2 one inch thick rounds of sliced fresh ginger (00364, 1#)
1 three inch section of fresh lemongrass, smashed a bit with the back of a knife (00537, 2#)
2 teaspoons Sriracha sauce (992257, 12/28OZ, Huy Fong)

For Garnish:
½ cup jalapenos, sliced thinly (01720, 1/2 Bushel)
12 sprigs Fresh cilantro (05329, 1#)
1 cup quick-pickled daikon radish (00910, 40#) and carrots (00205, 25#) (recipe follows)
1 large seedless cucumber, cut into 1/8” thick rounds (07500, 6CT)

Method
For glaze:
– Combine all ingredients in a medium non-reactive pot and bring to a boil.
– Reduce heat to medium and simmer gently for about 10 minutes or until it reduces and thickens a bit.
– Remove ginger and lemongrass pieces and set glaze aside.

For meatballs:
– Sauté over medium-high heat in a large skillet with 2 tablespoons of vegetable oil until meatballs are thoroughly browned on all sides and cooked through.
– Remove to a large mixing bowl, and toss with about half of the glaze, adding more if necessary (meatballs should be well-coated, but not swimming in sauce).

To assemble:
– Split rolls in half lengthwise and lightly toast on both sides.
– Arrange meatballs (about 6 per sandwich) in center of each roll, and drizzle a bit of the reserved glaze over the top so that the bread soaks some up, if you’d like.

– Generously top the meatballs with sprigs of cilantro, cucumber slices, pickled radish/carrot, and jalapenos.
– Serve immediately.

Quick-Pickled Daikon Radish and Carrot

2 large carrot, peeled and cut into thin strips (about 1/8” and 3” long). Should be about 3 cups. (00205, 25#)
1 large daikon radish (00910, 40#), peeled and cut into thin (same as the carrots). Should be about 3 cups.
1/2 cup sugar (991842, 50#, Golden Barrel)
3 tablespoons kosher salt (10200500, 7#, Regal)
2 cups water
1 cup rice vinegar (991952, 4/1GAL, Savor)

Method
– Combine carrots, radish, sugar, and salt in a large bowl.
– Massage salt and sugar into vegetables until it’s dissolved.
– Add water and rice vinegar to vegetables.
– Pack into quart-sized containers. Can be used immediately, but they get even better if you let them sit overnight or up to 1 week.

Recipe from the Kitchen of Chef Kevin Burg

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