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blackberry hoisin vietnamese bahn mi sandwich

21 Pinches 3 Photos
athomewrebecka avatar
Danville, CA
Updated on May 26, 2015

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!!

prep time 1 Hr
cook time 10 Min
method Bake
yield 6 serving(s)

Ingredients

  • FOR THE PICKLES
  • 1 - head napa cabbage
  • 10 ounces package shredded carrots (about 3 1/2 cups)
  • 1 - english cucumber
  • 2 cups 2 cups warm water
  • 2 1/2 cups distilled white vinegar
  • 1 cup sugar plus 4 tablespoons
  • 1 teaspoon sea salt
  • FOR THE MEATBALLS
  • 1 pound ground turkey
  • 1/2 pound ground pork
  • 18 ounces blackberry jelly (divided)
  • 8 1/2 ounces jar hoisin sauce (divided)
  • 1 1/2 tablespoons fresh minced garlic
  • 1 1/2 teaspoons fresh grated ginger
  • 1/2 cup panko crumbs
  • 2 teaspoons dried chinese five spice
  • 1 cup minced scallions
  • 1 large egg
  • 2 tablespoons soy sauce
  • 1 1/2 teaspoons sesame oil
  • FOR THE BLACKBERRY HOISIN SAUCE
  • 1 1/2 cups blackberry jelly
  • 1/2 cup hoisin sauce
  • 1 tablespoon coarse ground mustard
  • GARNISH AND ADDITIONAL INGREDIENTS
  • 1 teaspoon toasted sesame seeds for garnish
  • 3 - serrano chiles thinly sliced (1 minced for mayonnaise)
  • 1 bunch cilantro, fresh
  • 6 - french or italian baguettes
  • FOR THE MAYO
  • 1 cup vietnamese or regular mayonnaise
  • 1 teaspoon minced serrano chili

How To Make blackberry hoisin vietnamese bahn mi sandwich

  • Step 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)
  • Step 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
  • Step 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
  • Step 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.
  • Step 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
  • Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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