Vietnamese-Inspired Lemongrass Meatball Sub

Ingredients

Here are the following ingredients:

Lemongrass Meatballs

• 1 cup (250 mL) minced green onion
• 3 oz (90 g) minced lemongrass (white part only), about 1 cup (250 mL)
• ¼ cup (60 mL) minced garlic
• ¼ cup (60 mL) minced ginger
• ¼ cup (60 mL) lime juice
• 3 tbsp (45 mL) fish sauce
• 2 tbsp (30 mL) honey
• 2 tbsp (30 mL) kosher salt
• 2 tsp (10 mL) hot pepper flakes
• 10 large eggs
• 2 cups (500 mL) bread crumbs
• 6 lb (2.7 kg) Ground Beef (Lean)

Nuoc Cham

• ½ cup (125 mL) granulated sugar
• ½ cup (125 mL) lime juice
• ¼ cup (60 mL) fish sauce
• 4 tsp (20 mL) minced garlic
• 6 g seeded and minced red finger chili, about 1 tbsp (15 mL)
• 1 tsp (5 mL) kosher salt

Vietnamese Slaw

• 1½ lb (750 g) shredded napa cabbage, about 12 cups (3 L)
• 5 oz (150 g) matchstick carrot, about 2 cups (500 mL)
• 1 cup (250 mL) coarsely chopped fresh cilantro
• 1 cup (250 mL) coarsely chopped fresh mint
• 1 cup (250 mL) thinly sliced green onion

Service

• 2 cups (500 mL) sweet Thai chili sauce
• 2 cups (500 mL) mayonnaise
• 16 demi baguettes or soft French rolls (8 inch/20 cm), split and lightly toasted
• 1 lb (500 g) thinly sliced cucumber, about 4 cups (1 L)
• 32 sprigs fresh cilantro
• Thinly sliced red Thai chili (optional)

Preparation

1. Lemongrass Meatballs: Stir together green onion, lemongrass, garlic, ginger, lime juice, fish sauce, honey, salt and hot pepper flakes. Mix in eggs and bread crumbs. Add in beef and mix gently until well combined.
2. Portion and roll mixture into 80 meatballs, approximately 1½ oz (45 g) each. Arrange meatballs in a single layer on large, parchment paper-lined sheet pans. Cover and refrigerate.
3. Nuoc Cham: Pour 1 cup (250 mL) boiling water over sugar; stir until dissolved and cool completely. Whisk in lime juice, fish sauce, garlic, chili and salt. Cover and refrigerate.
4. Vietnamese Slaw: Toss cabbage with carrot, cilantro, mint and green onion. Cover and refrigerate. Just before service, toss slaw with Nuoc Cham.

Service

1. Deep-fry 5 meatballs, at 350°F (180°C), for 3 to 5 minutes or until a digital instant-read thermometer inserted sideways into centre of meatball reads at least 160°F (71°C).
2. Toss meatballs with 2 tbsp (30 mL) sweet Thai chili sauce.
3. Spread 2 tbsp (30 mL) mayonnaise on each side of bun. Arrange ¼ cup (60 mL) thinly sliced cucumber on bottom bun. Top with ¾ cup (175 mL) Vietnamese Slaw and cooked meatballs.
4. Garnish with 2 cilantro sprigs. Cap with top bun. Sprinkle with red Thai chilies, if using.

Beef Cuts