Recipe of the Month
Vietnamese Meatball Sandwich (Banh Mi Xiu Mai)


  • 1 cup Carrot -- thinly shredded
  • 1 cup Chinese white radish (Daikon) -- thinly shredded
  • 1/4 cup White distilled vinegar
  • 1/4 cup Water
  • 3 tablespoons Sugar


  • 1 pound Ground pork
  • 3 cloves Garlic -- minced
  • 1/2 cup Green onion (scallion) -- minced
  • 1/2 cup Jicama -- minced
  • 1 Large Egg
  • 1/2 tablespoon Cornstarch
  • 1/2 tablespoon Rice Flour
  • 1/2 tablespoon Soy sauce
  • 1/2 tablespoon Fish sauce
  • 1/2 tablespoon Sugar
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Ground black pepper


  • 1 tablespoon Canola oil/vegetable oil
  • 1/2 teaspoon Garlic -- minced
  • 1/2 teaspoon Ginger -- minced
  • 1/2 cup Water
  • 1 tablespoon Cornstarch
  • 1 1/2 tablespoons Sugar
  • 1/2 tablespoon Soy sauce
  • 1/2 teaspoon Salt
  • 8 ounces Canned tomato sauce
  • 1 cup Fresh tomato -- skinned, seeded, and diced
  • 1 tablespoon Green onion, scallion -- chopped


  • 2 French bread (can substitute with hoagie rolls) -- cut 8" long
  • 8 sprigs Fresh cilantro


Combine and blend well together vinegar, water and sugar in a non-reactive bowl. Add carrots and daikon. Mix and allow liquid to cover the vegetables.

Set aside to let marinate for at least one hour. Drain liquid and reserve vegetables for garnishing. This can be done a day ahead.


Add pork, garlic, scallion, jicama, and egg in a large mixing bowl. In a small mixing bowl, combine cornstarch, rice flour, soy sauce, fish sauce, salt, and black pepper. Mix well.

Add slurry to meat mixture and blend well. Allow meat to marinate in refrigerator for half hour before forming.

Form into meatballs (golf ball size), place meatballs in a glass or metal bowl (or plate) that will fit in a steamer.

Steam over boiling water for 30 minutes or until the center of the meatballs read 160°F using a meat thermometer. Drain the liquid from the bowl and reserve for the sauce.


Heat oil in a sauce pan over high heat. Add garlic and ginger and cook for about 30 seconds until aromatic. Add the remaining ingredients, except for scallion, whisk to mix well.

Add the reserved liquid from the meatballs and bring sauce to a boil. Add scallion, stir and remove from heat. Sauce is ready to serve.


Cut meatballs in half and put inside the bread.

Spoon desired amount of tomato sauce over top meatballs.

Garnish with some pickled carrot and daikon and a couple sprigs of cilantro. Enjoy!

David Michael & Co. • 10801 Decatur Road • Philadelphia, PA 19154 • 1-800-DM-FLAVORS

Copyright © 2017 David Michael & Co. All Rights Reserved.
Website Design & Internet Marketing by IQnection Internet Services, Inc.