Meatball Banh Mi
This banh mi (Vietnamese sandwich) is filled with a zingy slaw and chicken-and-pork meatballs spiked with fresh herbs. Look for chile-garlic sauce and fish sauce near other Asian ingredients in most supermarkets.
Source: EatingWell Magazine, March/April 2012
Gallery
Recipe Summary
Ingredients
Directions
Tips
Make Ahead Tip: Freeze cooked meatballs airtight for up to 3 months. Defrost before serving cold or reheating.
Tip: Daikon is a long, white radish; it can be found in Asian groceries and most natural-foods stores. If you can't find it, the more common round red radish can be used as a substitute.
Nutrition Facts
Serving Size: 1 sandwich
Per Serving:
423 calories; protein 24.4g; carbohydrates 64.7g; dietary fiber 3.7g; sugars 6.6g; fat 9.4g; saturated fat 2g; cholesterol 57mg; vitamin a iu 5855.8IU; vitamin c 23.1mg; folate 19.6mcg; calcium 40.1mg; iron 4.4mg; magnesium 25mg; potassium 473.7mg; sodium 819.8mg; thiamin 0.1mg; added sugar 3g.
Exchanges:
3 1/2 starch 1 vegetable, 2 lean meat, 1/2 fat