Impossible™ Beef Meatball Banh Mi
Xui Mai Sauce, Cucumber, Pickled Vegetables, Mayonnaise, Cilantro, Jalapeño, Baguette
Chefs Chad Newton and Grace Ngyuen of East Side Banh Mi | Nashville, TN
Yield: 1 sandwich
Adapted by StarChefs | August 2024
INGREDIENTS
Impossible™ Beef Meatballs:
5 pounds Impossible™ beef made from plants
3 quarts day-old cooked rice
1 pound carrots, minced
1 pound mushrooms, minced
3 onions, minced
15 cloves garlic, minced
5 ounces minced ginger
½ quart scallions, minced
2 teaspoons kosher salt
2 teaspoons ground black pepper
½ cup tamari soy sauce
Xui Mai Sauce:
1 cup neutral oil
2 pounds mushrooms
2 onions, chopped
½ cup garlic cloves
1 teaspoon chile flakes
2 cups tamari soy sauce
½ cup granulated sugar
40 ounces ketchup
To Assemble and Serve:
One 10-inch French baguette
1 cup pickled vegetables
3 tablespoons mayonnaise
1 small cucumber, thinly sliced
1 small jalapeño, sliced into rounds
¼ cilantro bunch, stems removed
6 dashes Maggi or soy sauce
Ground black pepper
METHOD
For the Impossible™ Beef Meatballs:
Heat oven to 375°F. In the bowl of a stand mixer fitted with a paddle attachment, add all ingredients. Mix on low speed 5 minutes. Once combined, portion into 1-ounce balls and transfer to a well oiled sheet tray. Roast 8 minutes. Rotate tray and roast additional 7 minutes. Let cool.
For the Xui Mai Sauce:
In a pot over high heat, add oil, mushrooms, onions, garlic, and chile flakes. Cook 5 minutes. Add tamari soy sauce, sugar, ketchup, and 4 quarts water. Bring to a boil, then reduce heat and let simmer 15 minutes. Transfer to a blender and blend 15 seconds. Transfer to an airtight container and refrigerate.
To Assemble and Serve:
Heat oven to 375°F. In a saucepan over medium heat, warm Impossible™ Beef Meatballs and Xui Mai Sauce. Toss to coat Impossible™ Beef Meatballs in the sauce. Toast baguette 3 minutes, then slice and slather each half with mayonnaise. On the bottom half, layer cucumber, Impossible™ Beef Meatballs, pickled vegetables, cilantro, jalapeño, and soy sauce. Season with black pepper. Close sandwich. Cut in half, transfer to a serving plate, and serve immediately.
