Blackberry Hoisin Vietnamese Bahn Mi Sandwich

Rebecka Evans


It may seem like a lot of steps to accomplish this amazing sandwich however, each step only takes a few minutes to prepare while meatballs are cooking. The flavor combinations are what makes this dish sing!!


☆☆☆☆☆ 0 votes

1 Hr
10 Min



  • 1
    head napa cabbage
  • 10 oz
    package shredded carrots (about 3 1/2 cups)
  • 1
    english cucumber
  • 2 c
    2 cups warm water
  • 2 1/2 c
    distilled white vinegar
  • 1 c
    sugar plus 4 tablespoons
  • 1 tsp
    sea salt

  • 1 lb
    ground turkey
  • 1/2 lb
    ground pork
  • 18 oz
    blackberry jelly (divided)
  • 8 1/2 oz
    jar hoisin sauce (divided)
  • 1 1/2 Tbsp
    fresh minced garlic
  • 1 1/2 tsp
    fresh grated ginger
  • 1/2 c
    panko crumbs
  • 2 tsp
    dried chinese five spice
  • 1 c
    minced scallions
  • 1 large
  • 2 Tbsp
    soy sauce
  • 1 1/2 tsp
    sesame oil

  • 1 1/2 c
    blackberry jelly
  • 1/2 c
    hoisin sauce
  • 1 Tbsp
    coarse ground mustard

  • 1 tsp
    toasted sesame seeds for garnish
  • 3
    serrano chiles thinly sliced (1 minced for mayonnaise)
  • 1 bunch
    cilantro, fresh
  • 6
    french or italian baguettes

  • 1 c
    vietnamese or regular mayonnaise
  • 1 tsp
    minced serrano chili

How to Make Blackberry Hoisin Vietnamese Bahn Mi Sandwich


  1. For the Vietnamese Pickles
    Wash and pat dry Napa cabbage, and cucumber
    Thinly slice cabbage and add to a large mixing bowl
    With a vegetable peeler remove cucumber skin leaving a few slices of green for color
    Thinly slice cucumber and add to bowl with cabbage
    Toss carrots into mixing bowl
    In a small bowl combine 4 tablespoons sugar and 1 tablespoon salt, pour over vegetables and toss to coat. Allow vegetables to rest for 5 minutes
    In a large mixing bowl combine water, vinegar, 2 cups hot tap water and sugar, stir until sugar is dissolved. Set aside until ready to use
    Toss vegetables once more, pour into a colander and rinse with cold water to remove sugar and salt mixture
    Pour pickling liquid over vegetables, cover and refrigerate until ready to use (can be made in advance, and lasts up to 4 weeks in refrigerator)
  2. For the Meatballs
    Preheat oven to 500 degrees F.
    In a large mixing bowl combine ground meats
    Peel ginger and grate, peel garlic and mince, and finely chop scallions
    Once this is done, add the ingredients to the meat mixture
    Finally, add 2 tablespoons hoisin sauce, Chinese Five Spice, panko crumbs, egg, soy sauce, sesame oil to the meat mixture, and mix well, using hands if necessary to distribute spices evenly
    Line a baking sheet with parchment or silpat
    Using hands, roll meat mixture into meatballs using about 1 ounce of meat mixture (use a kitchen scale if you're not sure of size)
    Place meatballs on lined baking sheet about 1 inch apart, brush tops of meatballs with more blackberry hoisin sauce, and and bake for 8-12 minutes
  3. For the Blackberry Hoisin Sauce
    In a small saucepan over medium heat, combine 1 1/2 cups blackberry jelly, 1/2 cup hoisin sauce, 1 tablespoon coarse ground mustard. Whisk and bring to a boil, reduce heat to simmer, keep warm until ready to use
  4. For the Mayonnaise
    Mix 1 teaspoon minced serrano chili with Vietnamese Mayonnaise (any real mayonnaise will do) as set aside until ready to plate sandwiches.
  5. To Assemble
    Slice toasted french baguettes in half, cut in half if using 12 inch baguettes to create 6 inch sandwiches, scoop out some of the soft middle of each bread half, to make room for the filling
    Remove about 2 cups pickles from liquid and drain, keep in a small container until ready to plate the dish
    Spread about 1 tablespoon prepared mayonnaise over both side of baguette,
    Place a few teaspoons pickles over bottom of baguette then top with 4-5 meatballs
    Add more pickles, cilantro, thinly sliced serrano chili and a drizzle blackberry hoisin sauce
    Sprinkle with roasted sesame seeds, serve

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