Need a Low Carb option for your Bahn Mi Addiction? these keto Bahn mi meatballs served on Napa cabbage are a great alternative to the classic baguette.
If you want a satisfying meatball with fresh herbs, unique flavors and rich fatty deliciousness then this is the meatball for you. Bahn Mi is a traditional Vietnamese sandwich served on a light airy French baguette filled with a variety of different ingredients. Most have a type of meat like sliced pork, chicken or beef along with herbs such as mint, cilantro and basil stuffed into the baguette with veggies veggies like diakon, carrots, sliced jalapeño, cucumber and many others. Pate is often spread on the baguette and different Aiolis may be used to enhance the sandwich. There’s no right or wrong version and ingredients can be substituted to your taste.
To make this low carb version I’ve substituted Napa cabbage leaves for the baguette and decided to make a pork meatball as my protein of choice. I know that pate can be a little intimidating and if you’re not feeling adventurous just replace with additional ground pork. Pate comes in many varieties and can normally be found in the cheese and deli area of your higher end grocery stores. Look for a brand that has minimal carbs because some types will contain added sugars. I actually found a very mild pork/chicken pate that had an amazing creamy texture with a silky richness. Folding the pate into the meatball is a great way to introduce extra fat, flavor and fanciness all in one ingredient.
Just to take this dish up another notch we added some pickled diakon radish and carrots along with a spicy creamy sauce that really takes the meatballs to another level. The crunch of the pickled veggies and the creamy spice from the sauce are the perfect condiments to make this a complete meal.
Bahn Mi Meatballs W/ Napa Cabbage Lettuce Cups
- 1 lb. ground pork
- 1 lb. ground pork sausage
- 4 oz. pate
- ⅓ cup thinly sliced scallions
- 2 tablespoon Sambal Oelek
- 2 tablespoon minced garlic
- 2 tablespoon chopped cilantro
- 2 tablespoon chopped mint
- 1 tablespoon Dijon mustard
- 1 tablespoon DAK’s Asian Zing
- 1 tablespoon Alternasweets Ketchup
- 1 tablespoon fish sauce
- 1 tablespoon coconut aminos
Pickled Diakon & Carrot
- Chop and mince mint, cilantro, scallions, ginger and garlic. Add to mixing bowl
- Add coconut aminos, fish sauce,ketchup, asian zing, Sambal and Dijon. Whisk to combine.
- Add in pate, ground pork and pork sausage. Combine all ingredients by hand or using paddle with a stand mixer until you have mixture is fully combined. Don’t over mix into a paste.
- Ball up into about 16 meatballs and place on a sheet pan. Bake at 400 for about 25 minutes until meatballs have reached an internal temperature of 160 degrees F.
Pickled Diakon & Carrot
- Julienne carrots and diakon and place in a bowl, toss with remaining ingredients and store in the fridge.
Super Secret Sambal Sauce
- Mix ingredients until combined.