In order to bring you the best organic produce, some ingredients may differ from those depicted.
Dairy-Free, Soy-Free, Protein Plus
2 Servings, 900 Calories/Serving
20 Minutes
Stuffed with lemongrass meatballs, fresh cilantro, spicy jalapeño, and cool slivers of pickled cucumber, these Vietnamese sandwiches give you a true taste of Saigon.
Nutrition per serving
Calories 900, Total Fat 47g (60% DV), Sat. Fat 11g (55% DV), Trans Fat 0g, Cholest. 55mg (18% DV), Sodium 740mg (32% DV), Total Carb. 87g (32% DV), Fiber 5g (18% DV), Total Sugars 12g (Incl. 9g Added Sugars, 18% DV), Protein 29g
Contains:
Tree Nuts (cashew), Wheat
Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.
Wash produce before use
1
Make the quick-pickled vegetables
Heat the oven to 400°F.
In a small sauce pot, bring the quick-pickle brine and ¼ cup [½ cup] water to a boil. Remove from the heat, add the cucumber and carrots, and season with salt. Cover and let stand, stirring occasionally, while you prepare the rest of the meal.
2
Prep and cook the meatballs
In a large bowl, combine the meat and lemongrass paste, season generously with salt and pepper, and mix until just combined. Using wet hands, form the mixture into 2-inch meatballs.
In a large frying pan over medium-high heat, warm 1 tablespoon [2 TBL] oil until hot but not smoking. Add the meatballs; using the back of a spatula, press them lightly into patties about ¾ inch thick. Cook, turning once, until browned and cooked through, 3 to 4 minutes per side. Transfer to a plate. Do not clean the pan. While the meatballs are cooking, prepare the ciabatta.
3
Toast the ciabatta
On a sheet pan, place the ciabatta, cut sides up, and toast in the oven, turning once, until lightly browned and crisp, 8 to 10 minutes. Meanwhile, prepare the sauce and finish the meatballs.
4
Make the sauce; finish the meatballs
In the same pan used for the meatballs over medium heat, add ⅓ cup [⅔ cup] water, scraping up any browned bits from the bottom of the pan. Stir in the cashew butter and cook until incorporated and the sauce is thickened slightly, about 1 minute. Add the meatballs and stir to coat. Remove from the heat.
5
Prep the remaining ingredients; assemble the banh mi
Using a slotted spoon, remove the pickled vegetables from the brine, reserving the brine. Place the ciabatta bottoms, cut sides up, on a work surface. Top with the meatballs and sauce, pickled vegetables, cilantro sprigs, and as many jalapeño slices as you like. Drizzle with the brine. Close with the ciabatta tops.
Serve
Transfer the banh mi to individual plates and serve any remaining pickled vegetables and jalapeño slices on the side.