Smoked Brisket Meatball Bahn-Mi

If you have never had a bahn-mi, or even Vietnamese food, this is a great place to start! The flavor here is definitely different than your traditional meatball sub! This is one of those cooks where off-camera when I filmed it, I had to take several more bites. This is just that good!

YouTube Instructional: https://youtu.be/mmQqZGi7y28

Yields appx 12 meatballs

Ingredients:
French Bread
Cilantro (to garnish)

Meatballs:
1 Lb Ground Brisket
4 Minced Garlic Cloves
3 Tbsp Freshly Chopped Basil
1 Tbsp Fish Sauce
1 Tbsp Siracha
2 Tsp Sugar
2 Tsp Corn Starch
1 Tsp Black Pepper
1 Tsp Kosher Salt

Pickled Veggies:
~2 Cups Thinly Chopped Carrots
~1 Cup Thinly Chopped Daikon Radish
1/4 Cup Rice Wine Vinegar
1 Cup H20 (or enough to cover radish/carrots)
3 Tbsp Sugar
1 Tsp Kosher Salt
1 Tbsp Sesame Oil

Spicy Mayo:
1/3 Cup Mayo
1 Tsp Siracha
1/2 Tsp Soy Sauce
Splash of Lime Juice

Step 1: Mix the Meatballs

Put all of the meatball ingredients into a large bowl

Mix together completely - don’t overmix, we want them to remain sticky but not overly sticky

Mold each meatball to appx 1-1.5 inch even balls. This recipe will yield about 12

Step 2: Pickle the vegetables

Carefully cut the radish and carrots and put into a large mason jar

Add in the rest of the pickling ingredients and shake to completely mix

Put into the fridge for at least 3 hours, giving it a good shake every 30 min or so

Step 3: Smoke the Meatballs

Preheat the smoker to 180 degrees

Put the meatballs onto the smoker - I use a tin tub to keep everything together while we smoke

Smoke for 1-2 hours

We are looking for an internal temp of around 160 (because we are using ground brisket)

If you are using a leaner beef/pork mix then pull the meatballs around 140-145

Step 4: Assemble the sandwiches

Cut the bread in half

Coat each side with the spicy mayo (to make just mix together the ingredients)

Put in a few meatballs and then top it off with the pickled vegetables

Enjoy!