Bahn mi


Bahn mi

  • 5-10 minutes
  • 8-10 minutes
  • 1 serves


1/2 tsp sesame oil
25g (1oz) carrot, thinly shredded
25g (1oz) white cabbage, thinly shredded
2 tsp mayonnaise
freshly squeezed lime juice, to taste
1 crusty baguette, (about 20cm/8in), split
1 tsp sunflower oil
1/2 tsp minced garlic
1/2 tsp minced ginger
5 Scan Swedish hot and spicy meatballs, halved
2 tbsp sweet chilli sauce
1 tbsp kicap manis
small handful freshly torn coriander
1/4 small red chilli, deseeded and thinly sliced
1-2 tsp sesame seeds (optional)


Mix together the sesame oil, carrot, cabbage and mayonnaise. Add enough lime juice to taste and season with salt and freshly ground black pepper. Chill until ready to use.

Preheat the grill to hot. Toast the baguette until golden and keep warm wrapped in a clean tea towel.

Heat the sunflower oil in a wok and fry the garlic and ginger for 30 seconds. Add the meatballs, sweet chilli sauce and kicap manis and cook for 4-5 minutes until heated through. Spoon the meatballs onto the bottom half of the baguette and spoon over the carrot mixture. Scatter over the coriander, red chill and sesame seeds and serve immediately.

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