Siu Mai Banh Mi
This Viet-style sandwich has juicy meatballs in a baguette for a hefty bite. Chef BELINDA TAY of Nam Nam Noodle Bar shares the recipe with us.
Makes 4 INGREDIENTS 450g minced pork or chicken 1 large egg 10 water chestnuts, minced tbsp fish sauce cup chopped spring onions 4 cloves garlic, minced 1 tbsp cornstarch 1 tbsp sugar 1 tsp salt 1 cup water 225g canned tomato sauce 2 shallots, chopped 1 tbsp oil 4 small baguettes, halved lengthwise 4 tbsp mayonnaise 50g pork liver or chicken liver pate 1 Japanese cucumber, sliced cup coriander leaves 100g Vietnamese pickles* cup sliced red chillies (optional)
DIRECTIONS 1 Combine the pork, egg, water chestnuts, fish sauce, spring onions,
of the minced garlic, tbsp cornstarch, tbsp sugar, and tsp salt and mix well by hand. 2 Shape the mixture into 16 meatballs and steam for 20min until cooked. 3 In a small bowl, mix cup water with the tomato sauce and remaining cornstarch, sugar and salt. Stir to combine and set aside. 4 In a pan, stir-fry the shallots in the oil over high heat. Add the remaining garlic and cook for 30 seconds until fragrant. Add the tomato sauce mixture and remaining water, and cook, stirring constantly, until the sauce thickens. Remove from heat. 5 Spread mayonnaise and pate on the baguette halves. 6 Coat the meatballs evenly with the tomato sauce. Sandwich them in the baguettes with coriander leaves, pickles and red chillies.